Southwestern Shrimp Soup
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1/2cup sour cream
  • 1tsp ground cumin
  • 1/2 tsp kosher salt
  • 1tbsp olive oil
  • 2 cloves garlicminced
  • 14.5 ounce diced tomatoes 1 can , undrained
  • 15.5ounce white hominy with liquid 1 can , drained
  • 1tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb medium shrimppeeled and deveined, frozen
  • hot sauce(recommend Chipotle Tabasco)
For serving:
  • 1/2 cup fresh cilantro leaves(optional)
  • 1 limequartered
  1. In a small bowl, combine the sour cream, cumin, and 1/2 tsp salt. Cover and refrigerate.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  3. When oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
  4. Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the + / – keys and program the Instant Pot for 1 minute.
  7. When the time is up, quick-release the pressure. Add hot sauce to taste.
  8. 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.
Recipe Notes

*The Manual and Pressure Cook buttons are interchangeable.