If you’re saving the world by staying at home, you might need these 15+ meatless instant pot recipes using pantry staples. If your pantry is fully stocked with dry and canned goods, you should be able to ride through the weeks (or months) with relative ease (at least in the kitchen).
What are my pantry staples?
Your pantry staples might be different than mine, so feel free to adjust this list according to your preferences. These are my pantry staples and can be used as a guideline for setting up your pantry and as reference for what types of meals we’ll be cooking.
Beans are definitely tops in my pantry. And, probably most vegetarian and vegan pantries. So, what varieties do I usually keep on hand? I usually have at minimum: chickpeas, black beans and pinto beans.
I buy them in 5 pound bags like this bag of chickpeas. So, I should have plenty to get me through most apocalypses. Beans are an excellent protein source and the meals based around them are among my favorites. Chili, black bean soup, falafel…you can’t go wrong.
We also keep a jar of mixed lentils for our favorite Indian dishes. It’s a mix of red, brown and black lentils.
Remember if you don’t want to speed up the process in the instant pot, you’ll want to prepare ahead for using dry beans by soaking the day before.
Since I can’t have wheat, rice is super important for me. But, it’s a great pantry item for everyone because it’s shelf stable and can be used in so many meals. Black beans and rice, fried rice, spicy rice balls, and rice pudding are all great pantry recipes.
We usually keep basmati, sushi and arborio rice in the pantry as well as a bit of black sticky rice. We also keep quinoa for a protein-packed change of pace.
We’re big fans of Tinkyada brown rice pasta spirals, which we get at Kroger, but you can also (usually) find online. But any type of pasta you enjoy will be great for these pantry recipes.
We have both shelf-stable packaged vegetable broth and frozen homemade vegetable broth. The packaged variety will keep no matter what, but as long as you have power, the homemade freezer broth is perfect. And, bonus, you can keep saving up all of your kitchen scraps to be able to replace it as you go.
I keep both gluten-free flour and wheat berries (for making sourdough) in my pantry. You can also keep frozen bread if you have enough freezer space. I personally am enjoying the regular baking while we’re locked in.
Jarred pickles, olives, capers and the like are great shelf-stable ingredients to have on hand for all kinds of yummy recipes like pasta putanesca, pizzas, and even just sandwiches.
Canned tomatoes are essential for most of my pantry recipes. Chilies, soups and pasta sauces all can be made with these powerhouses of the pantry. If you have access to enough freezer space, frozen peas, corn, cauliflower rice, spinach, squash, green beans and potatoes are a huge bonus.
15+ Meatless Instant Pot Recipes Using Pantry Staples
Here are my XX meatless instant pot recipes using pantry staples. From chili to rice pudding, these recipes are sure to take the edge off your shut-in doldrums and bring you some delicious meals.
Black Bean Soup
This recipe is incredibly versatile. As long as you have beans, spices and canned tomatoes, you can make this delicious Black Bean Soup work!
This easy vegan slow cooker or instant pot black bean soup is a mom’s dream because it’s full of hearty black beans, tomatoes and whatever veggies you like.
Tomato Soup with Pasta Stars
Check out this simple instant pot or slow cooker Tomato Soup with Pasta Stars recipe. You can also make this with rice or other small pasta like orzo. Use what you have.
You’ll need canned tomatoes, lentils and frozen vegetables.
Black Bean Tortilla Soup
I crafted this easy peasy Black Bean Tortilla Soup that’s vegan and delicious.
Black beans, canned tomatoes and green chiles, vegetable broth, taco seasoning and rice are all you need for this yummy soup!
While fresh vegetable minestrone is super tasty, times dictate the need for canned or frozen veggies for this minestrone soup. You’ll swap in the canned ingredients rather for the fresh, so you’ll need dry black beans, canned tomatoes and corn.
We love vegan tomato soup, especially fresh tomato soup with grilled cheese sandwiches. And I am a firm believer that soup, is not just for fall and winter. You’ll need canned tomatoes and spices primarily. You can leave out the carrot if needed and swap in minced onion for the fresh one.
Any Greens Pesto
If you have frozen greens like spinach, you’re going to love this super healthy better than basil use-any-greens pesto! It’s easy to make with ingredients you already have and it tastes wonderful!
8 Can Soup
This vegan eight can soup is super simple. I loved using different flavors of chili, that was a super combination. It’s a great instant pot pantry staples meal.
Vegan Cheese Sauce
Bonus, it’s also shelf-stable. You’ll primarily need nuts, spices, nutritional yeast and a thickener like arrowroot or flour.
This Homemade Vegan Cheese Sauce Powder recipe can help you enjoy a dairy-free cheesy recipe like mac and cheese or cheesy popcorn. It’s so easy to make!
Slow Cooker or instant pot Dal Makhani and it’s just as delicious (if not better) than the restaurant variety? Yes, please!
All you need is your standard Indian spices from your pantry, lentils, black beans, canned tomatoes or sauce, and some frozen or tubed ginger. Yum.
This recipe for vegan marinara sauce is super easy and it’s made in the slow cooker. Besides that – it turned out delicious!
You’ll need an onion (sub minced onion if you don’t have one), a carrot (you can leave it out and add a bit of sugar if your sauce is too acidic instead), canned tomatoes and spices. You can also add lentils to make a vegan bolognese.
Check out our vegan slow cooker chili, whole-foods friendly and our new instant pot method using dry beans either soaked or not! It’s a family favorite!
Dry beans or lentils, canned tomatoes and spices are the only required ingredients here. If you have to sub out the onions and green peppers, you can still make delicious chili.
This slow cooker vegan taco soup recipe is super delicious. Everyone in the family loved it! The leftovers have many uses and you can play with the spice.
The main ingredients you need for this recipe are dry black beans and lentils, canned tomatoes, corn and green chiles.
Instant pot chickpea parmesan is one of my new favorites. It’s so incredibly simple. If you use pre-made sauce, it’s stupid easy. The only critical elements are marinara sauce, which you can make from your pantry items, and chickpeas. If you’re lucky enough to still have mozzarella, all the better.
You’re going to have to try this gluten-free vegan chickpea nuggets recipe for kids! It’s delicious and believe it or not – my whole family loves them! All you’ll need are bread crumbs and hummus or simple pureed chickpeas.
Bean and Rice Soup
Vegan bean and rice soup is so tasty. Beans, rice, lentils, veggies and taco seasonings, done!
Sticky Black Rice
Pulut Hitam — sticky black rice — is made with black rice, coconut milk, and honey. It’s easy and delicious and made entirely of pantry items.