Southwestern Shrimp Soup


  • 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
  • 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.
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