10 plant-based Instant Pot soups that make the most of your pantry stock

If you tend to let the dust settle on the items in your pantry, you’re not alone. But now’s the time to brush them off and put your stock to use. There are so many delicious ways to use canned beans and grains. And one of the best, hands down, is cooking up a nourishing plant-based soup in the Instant Pot.

Whether you only have 15 minutes to spare or want to spend a couple hours enjoying the cooking process, there’s an Instant Pot soup recipe for everyone. These options are made entirely of wholesome plant-based ingredients—including chickpeas, lentils, and quinoa—allowing you to get the most out of the pantry staples that can be easy to overlook.

10 Instant Pot vegetarian soups you’ll want to make again and again

1. Lentil soup

This soup only contains ingredients you most likely already have in your kitchen. “There’s no meat to defrost. No spices you’ll need to go out and buy. Just common veggies, green lentils, broth, and common spices,” writes Marlynn Schotland of Urban Bliss Life.

2. Fifteen-minute chili

Using pantry staples like canned black beans, corn, and diced tomatoes, this hearty chili comes together in only 15 minutes. But don’t let the short time fool you, it’s still loaded with flavor.

3. Vegan tortilla soup

Tortilla soup always hits the spot, and this one is made up of everyday vegetables and common pantry goods, like veggie broth, diced tomatoes, and beans. There’s also the crunch from baked tortilla strips, which—let’s be honest—is the best part.

4. Minestrone soup

The ingredients for this minestrone soup are very budget-friendly. There’s tomato paste, diced tomatoes, veggie broth, red kidney beans, dry pasta, and some veggies.

5. Vegan black bean soup

This soup doesn’t skimp on the protein with the main ingredient being black beans. Each serving contains 9 grams, as well as plenty of fiber, iron, and vitamin C.

6. Vegan wild rice soup

Put your rice, veggie broth, and cashews to good use in this creamy wild rice soup. “It’s ready in less than an hour and makes about six servings,” writes Amy Katz of Veggies Save the Day. “If you have any leftovers, you can keep them refrigerated for a few days and reheat the soup on the stove or in the microwave.”

7. Tomato chickpea soup

Give your tomato soup a protein-loaded upgrade with the addition of chickpeas. Other healthy MVPs in this mix include red kidney beans, vegetable broth, onion, and garlic.

8. GOLDEN LENTIL AND SPINACH SOUP

Even spinach-haters will love this soup. The leafy greens are disguised in a mix of dry lentils, veggie broth, and plenty of flavorful spices.

9. Quinoa vegetable soup with kale

Get creative with your quinoa by adding it into a healthy soup. This recipe is light, comforting, and totally freezable so you can enjoy it now and later.

10. COCONUT CURRY NOODLE SOUP

If you have a can of coconut milk waiting to be used, this is the perfect opportunity. The coconut curry soup is full of flavor with noodles, veggie broth, tofu, and veggies.

You can also put your lentils to work in this vegan Italian meatball soup:

Here are eight healthy gluten-free dinners you can make in your Instant Pot. Also try out the Instant Pot recipes for beginners that make dinner a cinch.