Southwestern Shrimp Soup
4 servings, black pepper, Chop Secrets, contributed, cook 10 min, diced tomatoes, easy, fresh cilantro leaves, garlic, ground cumin, hot sauce, insta pot soup, instant pot, instant pot shrimp soup, instant pot soup, instant pot soup recipe, kosher salt, less than 15 min, lime, medium shrimp, modern, olive oil, prep 5 min, pressure cook, sauté, shrimp soup, soup, soup recipes, sour cream, white hominy with liquid
Ingreadient
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 2 cloves garlic
- 14.5 ounce diced tomatoes
- 15.5 ounce white hominy with liquid
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 lb medium shrimp
- hot sauce
- 1/2 cup fresh cilantro leaves
- 1 lime
Direction
- In a small bowl, combine the sour cream, cumin, and 1/2 tsp salt. Cover and refrigerate.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
- Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the + / - keys and program the Instant Pot for 1 minute.
- When the time is up, quick-release the pressure. Add hot sauce to taste.
- Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.
