Effortless Instant Pot Seven Can Soup: A Dump-and-Go Delight

Are you looking for a quick, easy, and delicious meal that requires minimal effort? Look no further than this Instant Pot Seven Can Soup! This recipe is perfect for busy weeknights, potlucks, or anytime you want a hearty and flavorful soup without spending hours in the kitchen. The best part? It’s a “dump and go” recipe, meaning you simply toss all the ingredients into your Instant Pot, press a button, and let the magic happen.

This soup is incredibly versatile and customizable, making it easy to adapt to your preferences and dietary needs. Whether you’re a meat-lover, vegetarian, or vegan, you can easily modify the ingredients to create a soup that everyone will enjoy. Plus, it’s packed with protein, fiber, and essential nutrients, making it a healthy and satisfying meal option.

## Why You’ll Love This Instant Pot Seven Can Soup

* **Incredibly Easy:** As a “dump and go” recipe, it requires minimal prep work. Just open the cans, dump the ingredients into your Instant Pot, and you’re good to go.
* **Quick and Convenient:** The Instant Pot cooks the soup in a fraction of the time compared to traditional stovetop methods.
* **Versatile and Customizable:** Easily adapt the recipe to your liking by swapping out ingredients or adding your favorite toppings.
* **Budget-Friendly:** Canned goods are generally inexpensive, making this a budget-friendly meal option.
* **Healthy and Nutritious:** Packed with protein, fiber, and essential nutrients from the beans, vegetables, and broth.
* **Great for Meal Prep:** Makes a large batch, perfect for meal prepping lunches or dinners for the week.
* **Freezer-Friendly:** Leftovers can be easily frozen for future meals.
* **Crowd-Pleaser:** A guaranteed hit at potlucks, gatherings, or family dinners.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather the necessary ingredients. Here’s what you’ll need to make this delicious Instant Pot Seven Can Soup:

* **1 (15-ounce) can black beans,** rinsed and drained: Black beans add a hearty, earthy flavor and a good dose of fiber and protein to the soup. Rinsing removes excess starch and sodium.
* **1 (15-ounce) can kidney beans,** rinsed and drained: Kidney beans contribute a slightly sweet and creamy texture to the soup, along with more fiber and protein. Again, rinsing is recommended.
* **1 (15-ounce) can pinto beans,** rinsed and drained: Pinto beans offer a mild, nutty flavor and a creamy texture that helps to thicken the soup. Don’t forget to rinse them!
* **1 (15-ounce) can great northern beans,** rinsed and drained: Great northern beans provide a delicate, slightly sweet flavor and a smooth texture. They blend well with the other beans and vegetables.
* **1 (15-ounce) can corn,** drained: Corn adds a touch of sweetness and a pop of color to the soup. Draining removes excess liquid.
* **1 (10-ounce) can diced tomatoes and green chilies (like Rotel),** undrained: Diced tomatoes and green chilies provide acidity, flavor, and a subtle kick of heat. Using Rotel adds a signature flavor, but you can substitute with plain diced tomatoes and a pinch of chili powder if preferred.
* **1 (10.75-ounce) can condensed tomato soup:** Condensed tomato soup acts as a flavorful base for the soup, adding richness and depth of flavor.
* **1 packet (1 ounce) taco seasoning:** Taco seasoning provides a convenient blend of spices that complements the other ingredients perfectly. You can adjust the amount to your liking, or use your own homemade taco seasoning blend.
* **1 cup vegetable broth (or chicken broth):** Broth adds moisture and flavor to the soup. Vegetable broth is a great option for vegetarians and vegans, while chicken broth adds a richer flavor.

**Optional Toppings:**

* Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
* Sour cream or Greek yogurt
* Chopped cilantro
* Diced avocado
* Tortilla chips
* Green onions
* Hot sauce

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot works best for this recipe.
* **Can opener:** For opening the canned ingredients.
* **Measuring cup:** For measuring the broth.
* **Wooden spoon or spatula:** For stirring the ingredients.

## Step-by-Step Instructions

Now that you have your ingredients and equipment ready, let’s get started with the cooking process. Follow these simple steps to make a delicious Instant Pot Seven Can Soup:

**Step 1: Prepare the Ingredients**

* Open all the cans of beans (black beans, kidney beans, pinto beans, and great northern beans). Rinse them thoroughly under cold water and drain well. This step removes excess starch and sodium, improving the overall flavor of the soup.
* Open the can of corn and drain off the excess liquid.
* Have the can of diced tomatoes and green chilies (Rotel) ready to go, *undrained* – the liquid adds flavor and moisture to the soup.
* Open the can of condensed tomato soup.
* Measure out 1 cup of vegetable or chicken broth.
* Have the taco seasoning packet ready.

**Step 2: Combine Ingredients in the Instant Pot**

* Pour the rinsed and drained black beans, kidney beans, pinto beans, and great northern beans into the Instant Pot.
* Add the drained corn to the Instant Pot.
* Pour in the undrained can of diced tomatoes and green chilies (Rotel).
* Add the can of condensed tomato soup.
* Sprinkle the taco seasoning over the ingredients.
* Pour in the vegetable or chicken broth.

**Step 3: Stir and Pressure Cook**

* Using a wooden spoon or spatula, gently stir all the ingredients together until they are well combined. Ensure that the taco seasoning is evenly distributed throughout the soup.
* Place the lid on the Instant Pot and secure it properly, making sure the sealing ring is in place.
* Set the Instant Pot to the “Manual” or “Pressure Cook” setting on high pressure.
* Set the cooking time for 10 minutes.
* Ensure the steam release valve is in the sealing position.

**Step 4: Natural Pressure Release**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means you don’t touch the steam release valve and let the pressure dissipate on its own.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the steam release valve to the venting position. Be cautious, as hot steam will be released.
* Wait until the float valve drops completely before opening the Instant Pot lid.

**Step 5: Stir and Serve**

* Carefully remove the lid from the Instant Pot.
* Give the soup a good stir to combine all the ingredients and flavors.
* Taste the soup and adjust the seasoning if needed. You can add more taco seasoning, salt, or pepper to your liking.
* Ladle the soup into bowls and serve hot.
* Garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, or tortilla chips.

## Tips and Variations

Here are some tips and variations to help you customize this Instant Pot Seven Can Soup to your liking:

* **Adjust the Spice Level:** If you prefer a milder soup, use mild Rotel or omit the green chilies altogether. For a spicier soup, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
* **Add Protein:** To make the soup even heartier, add cooked ground beef, shredded chicken, or diced ham. Brown the meat before adding it to the Instant Pot with the other ingredients.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as diced onions, bell peppers, celery, or carrots. Sauté the vegetables before adding them to the Instant Pot for a richer flavor.
* **Use Different Beans:** Experiment with different types of beans, such as cannellini beans, navy beans, or butter beans. Each type of bean will add a unique flavor and texture to the soup.
* **Make it Vegan:** To make the soup vegan, use vegetable broth and ensure that the taco seasoning is vegan-friendly.
* **Thicken the Soup:** If you prefer a thicker soup, you can mash some of the beans with a fork or use an immersion blender to partially blend the soup. Alternatively, you can add a slurry of cornstarch and water to the soup while it’s simmering after pressure cooking.
* **Add Lime Juice:** A squeeze of fresh lime juice adds a bright, tangy flavor to the soup. Add it just before serving.
* **Top with Tortilla Strips:** For a crunchy topping, crush tortilla chips or bake homemade tortilla strips and sprinkle them over the soup.
* **Use Different Types of Tomatoes:** Try using fire-roasted diced tomatoes for a smoky flavor, or add a can of crushed tomatoes for a smoother texture.
* **Customize the Taco Seasoning:** Make your own taco seasoning blend by combining chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. This allows you to control the amount of sodium and spices in the soup.
* **Slow Cooker Version:** If you don’t have an Instant Pot, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

## Serving Suggestions

This Instant Pot Seven Can Soup is delicious on its own, but it’s even better when served with your favorite toppings and sides. Here are some serving suggestions:

* **Serve with a dollop of sour cream or Greek yogurt:** This adds a creamy and tangy element to the soup.
* **Top with shredded cheese:** Cheddar, Monterey Jack, or a Mexican blend are all great options.
* **Garnish with chopped cilantro:** This adds a fresh and herbaceous flavor.
* **Add diced avocado:** This adds a creamy and healthy element.
* **Serve with tortilla chips or tortilla strips:** This provides a crunchy texture and complements the flavors of the soup.
* **Serve with a side of cornbread or crackers:** These are perfect for dipping into the soup.
* **Make it a meal with a side salad:** A simple green salad or a Mexican-inspired salad pairs well with the soup.

## Storage and Reheating Instructions

**Storage:**

* **Refrigerator:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, transfer the cooled soup to freezer-safe containers or zip-top freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

**Reheating:**

* **Stovetop:** Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until heated through.
* **Microwave:** Place a portion of the soup in a microwave-safe bowl and heat on high for 2-3 minutes, or until heated through. Stir halfway through to ensure even heating.
* **Instant Pot:** Reheat the soup in the Instant Pot using the “Keep Warm” setting or by manually setting the cooking time to 0 minutes with a quick pressure release.

## Nutritional Information (Approximate per serving)

* Calories: 250-350 (depending on toppings)
* Protein: 15-20 grams
* Fiber: 10-15 grams
* Fat: 5-10 grams
* Carbohydrates: 40-50 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This Instant Pot Seven Can Soup is a lifesaver for busy weeknights and a crowd-pleasing dish for gatherings. It’s incredibly easy to make, customizable to your preferences, and packed with flavor and nutrients. So, gather your canned goods, fire up your Instant Pot, and enjoy a warm and comforting bowl of soup in no time!

Enjoy!