I can’t tell you how much I love this Instant Pot recipe that comes together in 15 minutes using items from my freezer and pantry! The tender shrimp are topped with a dollop of cumin-scented cream that offsets just the right level of zing in the tomato-rich broth. No more fast food temptation here, when a warm delicious soup is practically at your fingertips.
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What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot. The high pressure cooks everything quickly, and all the flavors get melded together in a fraction of the time. Use the hot sauce of your choice and go a little light on the first pass (4-5 shakes of Chipotle Tabasco is our choice). You can always add more at the end to achieve the right level of spiciness for you!
This dish stands on its own as a meal thanks to the addition of hominy, a nod to pozole-style soups from south of the border. Canned hominy can usually be found near the canned corn in the grocery store, but if you don’t find it there, look in the Hispanic food section. If you have a choice, yellow hominy makes for a prettier dish, but white hominy tastes just as good.
Shrimp comes in all sizes, but something in the “31-40” size range makes for the best result. In shrimp parlance that means there’s 31-40 shrimp per pound – which means shrimp in every bite for you! The most important thing, however, is that the shrimp is frozen. Shrimp that is already thawed may overcook and become rubbery.
What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot.
Ingredients:
Topping:
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1/2 tsp kosher salt
Pot:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes, undrained
- 1 15.5-ounce can hominy, drained
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 pound medium shrimp, peeled and deveined, frozen
- Hot sauce (we recommend Chipotle Tabasco)
- For serving:
- 1/2 cup fresh cilantro leaves (optional)
- 1 lime, quartered
Ingredients:
Topping:
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1/2 tsp kosher salt
Pot:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes, undrained
- 1 15.5-ounce can hominy, drained
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 pound medium shrimp, peeled and deveined, frozen
- Hot sauce (we recommend Chipotle Tabasco)
- For serving:
- 1/2 cup fresh cilantro leaves (optional)
- 1 lime, quartered
Instructions:
- In a small bowl, combine the sour cream, cumin, and 1/2 teaspoon salt. Cover and refrigerate.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When the 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 +/- buttons 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.
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
