Cooking from Frozen in Your Instant Pot by Kristy Bernardo

Author:Kristy Bernardo
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-09-25T16:00:00+00:00

SPICY SHRIMP SOUP

I’m a lover of all things spicy, and this shrimp soup is easily one of my favorite soup recipes. And who doesn’t love being able to toss their shrimp in frozen after saving so much time making the soup itself? In place of the canned corn, you can add some frozen corn to the soup when you add the shrimp, if you have some on hand.

YIELD: 6 TO 8 SERVINGS

2 tsp (10 ml) extra-virgin olive oil

½ medium onion, chopped

1 poblano pepper, chopped

1 celery stalk, diced

1 carrot, peeled and diced

4 cloves garlic, minced

½ tsp dried oregano

½ tsp chipotle powder

1 tsp ground coriander

1 tsp ground cumin

2 tbsp (30 ml) adobo sauce (from a can of chipotles in adobo sauce)

4 cups (946 ml) chicken broth

1 (14.5-oz [411-g]) can fire-roasted diced tomatoes, with liquid

1 (15-oz [432-g]) can fire-roasted corn

1 lb (454 g) medium frozen shrimp

¼ cup (10 g) chopped cilantro

Juice of ½ lime

Coarse salt and freshly ground black pepper

Press “Saute” to preheat your Instant Pot. When the word “Hot” appears on the display, add the olive oil. When the oil is shimmering, add the onion, poblano pepper, celery and carrot and cook until the onion is soft, for about 5 minutes, stirring frequently. Add the garlic, oregano, chipotle powder, coriander and cumin and cook for 1 more minute. Turn off the Instant Pot.

Add the adobo sauce and chicken broth, stirring well to scrape up any browned bits from the bottom. Add the tomatoes and corn to the pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “High” and that the release valve is set to “Sealing.”

When the time is up, open the Instant Pot using “Quick Pressure Release.” Press “Cancel,” then immediately press “Saute.” Add the shrimp and simmer until cooked through, for a few minutes. Add the cilantro and lime juice. Taste, then season with salt and pepper.

*See photo.

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