Whole Chicken Instant Pot Tortilla Soup +Chicken Stock

A foot rut is an understatement. With wedding planning, a full time job, home renovations and a business on my plate I haven’t had my typical food creativity. I’m feeling it getting re-invigorated though and this Whole Chicken Tortilla Soup hit the spot.

This recipe takes a whole (organic) chicken and uses every last bit of it to make not only soup but broth for the next amazing soup you make! This made about 4 large servings (2 for now and 2 for later for us!) and 2 QT’s of chicken broth and only took about an hour to make.



Tortilla Soup

  • 2 cups organic frozen corn

  • 2 heaping cups shredded chicken (from instant pot!)

  • 1.5 cups red bell pepper

  • 1 whole jalpeno (add or subtract depending on spice tolerance)

  • 3 tbsp chipotle chilis in adobo sauce (use less if you can’t handle the heat)

  • 1.5 cup chopped onion

  • 2 tsp paprika

  • 3 tsp cumin

  • 1 tsp cayenne (add more/less for spice level)

  • 2 tsp coriander

  • 1/4 cup tomato paste

  • 1 can fire roasted diced tomatoes

  • 1 can black beans

  • 1.5 tsp dried oregano

  • 2 cups organic chicken broth

  • salt & pepper to taste

  • lime, cilantro, greek yogurt , hot sauce, avocado to garnish

  • 1 cup strips of corn tortilla’s

Instant Pot Chicken

  • Whole Organic Chicken

  • 1 tsp Paprika

  • 1.5 cup Organic Chicken Broth

  • 1 tsp dry thyme

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 2 tbsp lemon juice

  • 1 tbsp avocado oil

  • 5 cloves garlic peeled

Instant Pot Whole Chicken Broth

  • Organic chicken carcass (meat removed)

  • 3 organic carrots

  • 2 celery stalks

  • 3 cloves garlic

  • 1 onions cut into quarters

  • 1 tbsp whole black peppercorns


Instant Pot Chicken

  1. Remove neck/giblets from chicken & pat outside dry

  2. Turn Instant Pot on to saute and add avocado oil

  3. While the Instant Pot heats up combine spices and rub exterior of chicken, coating the entire chicken in the spice blend

  4. Being careful not to let the oil splash, place chicken breast side down into the instant pot for 5-6 minutes

  5. Flip the chicken over and add garlic, chicken broth and lemon

  6. Place lid on instant pot and set to pressure cook for 25 minutes with a natural release (make sure to turn off keep warm)

  7. Once pressure has naturally released, remove chicken and let cool

  8. Strain remaining liquid in the instant pot and set aside for later use

  9. Once chicken is cool, carve and pull meat for soup or left overs

Tortilla Soup

  1. Using a 7 QT or larger (I used this one) dutch oven on med-low heat add 1 tbsp of avocado oil and caramelize onions

  2. Add garlic and satue for 1 minute

  3. Combine paprika, cardamom, cumin, cayenne and add, stirring to let the flavors release for 1 minute

  4. Add tomato paste and stir for one minute

  5. Add jalpeno and chilli’s and stir for one minute

  6. Add red pepper and corn and let cook for one minute

  7. Add fire roasted tomatoes and black beans, stirring to combine all ingredients

  8. Add chicken broth and left over liquid from instant pot set aside earlier

  9. Add in tortilla strips and chicken and bring to a boil

  10. Once at a boil, bring it down to a simmer and let simmer for 15-20 minutes (While it simmers jump down to Instant Pot Whole Chicken Broth!)

  11. ENJOY!

Instant Pot Whole Chicken Broth

  1. Place all left over skin/carcass from whole chicken back into the instant pot

  2. Cut celery and carrots into chunks and add to pot

  3. Add onion, garlic and black peppercorns to pot

  4. Cover to just below the fill line with filtered water

  5. Place lid on instant pot and set to pressure cook with a natural release (removing keep warm) for 40 minutes

  6. Once pressure is fully released remove lid and strain broth into a bowl to cool