Instant Pot Paleo Mexican Chicken Soup


I’m the Shutterbug Chef

Last night, after a Loooooong day, I needed to get a quick meal on the table and had no time to stop at the grocery store.  So, while brainstorming and checking refrigerator inventory, I saw in the freezer an almost whole rotisserie chicken I bought last week.  (I decided to freeze it before we left town!)  I grabbed the chicken, some fresh carrots, celery, onions, a few tomatoes and cilantro and came up with a quick Paleo Mexican Soup using the Instant Pot!!  Boxes of chicken broth, always on hand, and some cumin, salt and pepper rounded out all the ingredients needed to make this flavorful soup… 30 minutes!!  That’s right, using a FROZEN  rotisserie chicken still took only 30 minutes!!

Mexican Chicken Soup 1.jpg

Shutterbug Chef!

Here again is proof that keeping certain things on hand is important for those busy days or last minute dinner guests!  Here is a list of some of those things that should be in your inventory:

  1. Boxed low sodium chicken broth
  2. Assorted seasonings: cumin, garlic salt, onion salt, Italian seasoning, dry mustard, dried thyme, cayenne, rep pepper flakes
  3. Fresh garlic bulbs and onions (red and brown), stored at room temperature
  4. Cherry Tomatoes, at room temperature
  5. Bananas
  6. In the refrigerator:  salad greens, fresh cilantro, parsley, carrots, celery, eggs, almond milk, a variety of fruits
  7. Dark chocolate bars of very good quality

Obviously there are many others you may have on hand but the list above is basic and you should ALWAYS have these handy!


Shutterbug Chef!

You can also add spiralized zucchini to this soup for added texture, color and nutrition.


Shutterbug Chef!


Shutterbug Chef!


Instant Pot Paleo Mexican Chicken Soup

A wonderfully flavorful soup that is ready to eat in 30 minutes!

  • Author:
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Soup


1 rostisserie chicken, frozen or fresh

4-6 cups boxed low sodium chicken broth

4 carrots (Plus more for garnish)

2 celery ribs with leaves (plus more for garnish)

1/2 red onion sliced

1 handful cilantro, roughly chopped plus more for garnish

1 tablespoon cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

10 cherry tomatoes, sliced or halved


Place the chicken, broth, carrots, celery, onions, cilantro and seasonings into the Instant Pot.

Set the timer to 15 minutes on Manual and have the vent turned to seal.

When the cooking is finished, remove the chicken and all bones to a large bowl.  Allow it to cool for a few minutes, then shred the meat from the bones and place the shredded chicken back into the pot.

Ladle the soup into bowls and garnish with freshly diced carrots, celery, cilantro and tomatoes.


The carrots, celery and cilantro in the cooking process become quite soft but are crucial to the flavor of the broth.  When serving, diced fresh veggies add fresh color and crunch!

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