Mexican Chicken Soup

Instant pot Mexican chicken soup.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6 Cups

Ingredients

• 1  tablespoon olive oil
• 1  onion, diced
• 1  green pepper, diced
• 2  garlic cloves, minced
• 1  whole chicken
• 4  cups  chicken stock
• 2 (14 ounce) cans diced tomatoes (or one home-canned quart)
• 1 (7 ounce) can tomato paste
• 2  tablespoons chili powder
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1 1⁄2 teaspoons  smoked paprika
• 2  teaspoons salt
• 1⁄2 teaspoon pepper

Directions

1. Hit the saute button on your instant pot and drizzle oil on bottom. Add diced onions and carrots, green pepper and pinch of salt and saute until onions are translucent. Add tomato paste and cook down for a minute or two. Add garlic and cook one minute until fragrant. Hit "cancel" button on IP.
2. Add chicken stock, diced tomatoes and your spices. Stir well to combine.
3. Lower your whole chicken gently into the pot. Lock the lid, place vent in the "sealing" position.
4. Hit "Poultry" and set for 30 minutes.
5. When finished, release any remaining pressure and take off the lid. Carefully remove the chicken with forks and tongs to a cutting board. Leave the Instant Pot in "low" mode.
6. After the chicken cools remove the skin and pull all the meat from the bones. Put bones to the side in a bowl to save for making more stock. Cut the chicken meat into the size pieces you prefer in your soup.
7. Strain out any fat or skin from the chicken that may still be in your soup.
8. Add back the desired amount of chicken you want in your soup. I usually put the whole thing in there as I like a lot of chicken in my soup!