Spicy Shrimp and Chorizo Soup
⏱️ Prep: 30 min
Ingredients
| 1 pound | 455 g | shrimp, peeled and deveined |
| 3 tbsp | 45 ml | olive oil |
| 4 | medium garlic cloves, minced | |
| 1 | red bell pepper, chopped | |
| 3 | celery stalks, chopped | |
| 1 | medium onion, finely chopped | |
| 1 pound | 455 g | chorizo, crumbled |
| 1 28-ounce can | can of crushed tomatoes | |
| 4 cups | 960 ml | homemade low-sodium chicken stock |
| — | fine sea salt and freshly cracked black pepper (to taste) |
Instructions
Time: 30 minutes. Servings: 6.
- Press the "Sauté" setting on your Instant Pot and add the crumbled chorizo, chopped onions, chopped celery, chopped red bell pepper and minced garlic. Cook for 6 minutes or until the vegetables have softened, stirring occasionally.
- Add the remaining ingredients and lock the lid. Cook at high pressure for 15 minutes.
- When the cooking is done, naturally release the pressure and carefully remove the lid. Serve and enjoy!