Canning soups at home can be a great way to save money and control exactly what goes into your family’s meals. With the rise in popularity of multicookers like the Instant Pot, some people wonder if you can safely can soups and other foods using electric pressure cookers. The short answer is no – you should not use multicookers or electric pressure cookers for canning soups or other foods. Canning requires achieving specific temperatures for certain periods of time in order to kill bacteria and create a vacuum seal, which electric pressure cookers like the Instant Pot do not do. However, you can make soup in your Instant Pot or other multicooker and then transfer it to jars or cans to can using proper canning methods. Read on to learn why you should not can in the Instant Pot or other electric pressure cookers, as well as how to safely can soup made in your Instant Pot.
Why You Should Not Can in Electric Pressure Cookers Like the Instant Pot
Canning is a precise process that requires achieving and maintaining specific temperatures for set periods of time in order to kill dangerous bacteria that cause botulism, as well as to create a vacuum seal. Electric pressure cookers like the Instant Pot are designed to cook food quickly under pressure, not for canning. Here are some key reasons why you should not use electric pressure cookers for canning soups or other foods:
- Inconsistent temperatures – Electric pressure cookers heat up and cool down inconsistently, meaning they do not maintain steady canning temperatures for the required duration.
- No way to control or adjust time/pressure – With canning, you need to precisely control canning time and pressure. Electric pressure cookers do not allow you to adjust pressure or time to meet canning requirements.
- No way to monitor/record temperature and pressure – Electric pressure cookers do not allow monitoring of exact temperatures and pressures during canning.
- Potentially unsafe pressure levels – The pressure levels reached in electric pressure cookers may not be high enough for safe canning of low-acidity foods like soup.
- No venting of air – Canning requires venting air from jars before processing so a vacuum seal can form. Electric pressure cookers do not force air out.
- No rack to elevate jars – Canning requires a rack at the bottom of the canner so water can circulate around the jars. Electric pressure cookers do not come with appropriate jars.
Due to these limitations, you cannot safely control and monitor the canning process in electric pressure cookers. Using them puts you at serious risk of underprocessing foods, meaning bacteria could survive and cause severe illness or death when consumed.
How to Can Soup Safely
While you cannot can soup or other foods directly in the Instant Pot, you can make soup in it and then can the soup safely using proper canning methods. Here are some tips:
- Make the soup in the Instant Pot or other multicooker using your favorite recipe. Avoid thick ingredients like noodles, rice, veggies, etc. as these do not can well.
- Transfer finished soup to a pot on the stove. Bring to a boil.
- Prepare canning jars and two-piece canning lids. Heat to simmering (not boiling) in hot water.
- Fill hot jars with hot soup, leaving 1-inch headspace. Remove air bubbles and wipe rims clean.
- Center lids on jars and screw bands on fingertip tight.
- Process filled jars in a real pressure canner for the time specified in a trusted canning guide for your altitude and soup recipe.
- When processing complete, allow canner to depressurize naturally. Wait 10 minutes before removing jars.
- Check seals, label jars, and store. Refrigerate any unsealed jars and use soon.
Follow a trusted canning guide, like those from the National Center for Home Food Preservation or Ball Canning, for detailed step-by-step instructions. Never modify processing times or methods. Soups with meat, poultry, seafood, or dairy products require pressure canning. Vegetable soups can be boiling water canned if they meet acidity requirements. Only use respected, tested recipes, and adjust for altitude if needed.
Best Soups for Canning
Nearly any soup, stock, broth, or chili can be canned, but some turn out better than others. Here are some of the best soups for pressure canning:
- Vegetable soups
- Bean soups like minestrone, lentil, split pea
- Meat broths and stocks
- Chili with or without beans
- Creamed soups made with condensed milk or dry milk powder
- Seafood chowders, stews, and bisques
- Poultry broths and velvets
Avoid or minimize:
- Pasta, rice, potatoes – Do not can well, go mushy
- Thick vegetables like peas, corn, beans – Become overcooked
- Cheese, cream, milk – Separate and curdle
- Thickeners like flour, cornstarch – Can make soup too thick
Tips for Canning Soup
Follow these tips for best results when canning soup:
- Use fully mature, perfect quality ingredients.
- Trim fat from meats and remove bones.
- Undercook veggies slightly.
- Avoid thickeners. Add them when reheating.
- Season lightly as flavors concentrate.
- Add pasta, rice, etc. when reheating.
- Leave proper headspace and remove air bubbles.
- Wipe jar rims so lids seal.
- Use new lids each year.
- Follow processing times precisely.
- Wait at least 1 day before checking seals.
- Label jars with contents and date.
- Store in cool, dark place under good conditions.
Frequently Asked Questions About Canning Soup
Here are answers to some common questions about canning soup and using the Instant Pot:
Is it safe to can soup in my Instant Pot or other electric pressure cooker?
No, you should never use electric pressure cookers or multicookers like the Instant Pot for canning. They do not reach or maintain the temperatures needed for safe canning. Stick to traditional stovetop pressure canners or boiling water bath canners for canning soup and all foods.
Can I pressure can soup in Mason jars?
Yes, you can safely use Mason jars and other regular glass canning jars for pressure canning if the jars are made for home canning. Be sure to use the proper canning lids, bands, and process for the recipe and jar size. Ball and Kerr are examples of Mason jar brands that work for pressure canning.
How long does homemade canned soup last?
Properly canned soups stored in cool, dark conditions should maintain best quality for 12-18 months. Over time, color, texture, and nutrients can degrade but the soup will remain safe indefinitely as long as lids stay sealed. Discard if lids bulge or jars have any signs of spoilage. For best quality, try to use home canned soup within 2 years.
Can you thicken soup before canning it?
It’s best to avoid thickeners like flour, cornstarch, etc. when canning soup. The thickened soup can turn gluey or lumpy. Keep the soup on the thin side and add thickeners when reheating. Or make a slurry to add to the soup when serving. Safe ways to thicken canned soup include:
| Thickener | Amount to Add Per Quart Jar |
| Instant mashed potato flakes | 1-2 tablespoons |
| Rice flour | 1 tablespoon |
| Cornstarch | 1/2 tablespoon |
What are some good soup recipes to can in the Instant Pot?
Some top-rated soup recipes to make in the Instant Pot and can include:
- Chicken Noodle Soup
- Vegetable Beef Soup
- Minestrone Soup
- Black Bean Soup
- Broccoli Cheddar Soup
- French Onion Soup
- Loaded Baked Potato Soup
- Split Pea Soup
- Chicken Tortilla Soup
- Tomato Basil Soup
Use your favorite Instant Pot soup recipes, and adjust as needed for canning.
Conclusion
While the Instant Pot is great for cooking soup, it should never be used for canning. Always use a true pressure canner or boiling water bath canner to safely preserve soups. With some simple adjustments like minimizing thickeners, you can can delicious Instant Pot soup recipes to enjoy for up to 2 years. Follow proper canning procedures precisely, and be sure to use the right equipment for this task. Pressure canning lets you safely store homemade soups that your family will love.