1 pound (450g) deveined shrimp

3 tablespoons unsalted butter, divided

1 onion, minced

2 garlic cloves

2 carrots, minced

3 potatoes, diced

2 celery ribs, diced

1 bay leaf

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper, optional

1/2 teaspoon dried thyme

4 cups chicken stock or veggie stock

1/4 cup cream cheese, softened

1/4 cup heavy cream

1 tablespoon grated parmesan, for garnish

1 tablespoon fresh parsley, for garnish


1. To make the Instant Pot creamy shrimp soup: In your Instant Pot in Saute mode, heat 1 tablespoon of butter and cook the shrimp on both sides for 4-7 minutes or until they become completely opaque on the outside. Transfer the shrimp to a shallow plate and set aside.

2. In the Instant Pot, still in saute mode, heat the remaining 2 tablespoons of butter and cook the onions, carrot, and celery for 2-3 minutes. Add the garlic and diced potatoes and continue to cook for 1 minute before adding paprika, Cayenne pepper, and bay leaf. Cook for 1 minute more, stirring constantly, then add chicken stock and softened cream cheese. Close the lid and set to pressure cook for 2 minutes.

3. When time is up, do a quick release and carefully remove the lid. Add the heavy cream into the soup. Stir until the cream is incorporated and allow the chowder to heat through in reheat mode. Adjust seasonings to preference. Divide the creamy potato shrimp soup into bowls and serve warm topped with grilled shrimps. Top with grated parmesan and chopped parsley for extra flavor.


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