Southwestern Shrimp Soup By: Chop Secrets Cuisine Modern Course Soup Difficulty Easy Duration less than 15 min Cooking Technique Pressure Cook, Sauté Keywords 4 servings, black pepper, 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 Prep Time 5 min Cook Time 10 min Servings 4 servings Ingredients 1/2 cup sour cream1 tsp ground cumin1/2 tsp kosher salt1 tbsp olive oil2 cloves garlic14.5 ounce diced tomatoes15.5 ounce white hominy with liquid1 tsp kosher salt1/4 tsp black pepper1 lb medium shrimphot sauce1/2 cup fresh cilantro leaves1 lime Instructions 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. Notes *The Manual and Pressure Cook buttons are interchangeable. Previous Next