Are you looking for an easy version of shrimp bisque that you can make in your Instant Pot? You will love this recipe! It’s fast and simple and oh so good!
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shrimp bisque ingredients
So, I have a confession to make. This soup didn’t start out as shrimp bisque.
But when I got to the grocery store, they were out of the seafood I wanted for this soup.
Crabmeat. Lump crab meat to be exact.
Substituting with shrimp worked out pretty well – my hubby prefers shrimp over crab!
Anyway, the ingredient list is simple. Except for the seafood, seafood stock, and the Old Bay, you probably have everything else.
list of ingredients:
- frozen shrimp, peeled and deveined
- seafood broth
- half and half
- white wine
- chopped carrot
- medium onion
- garlic cloves
- scallion onions
- Old Bay seasoning
- bay leaves
- butter and olive oil
- corn starch
- salt and pepper
my favorite kitchen tools
There are a couple of kitchen tools that I use every single day. They are basic tools and you might already have them. If you don’t, I have gathered some of my favorite tools together for you!
- wooden cutting board
- chef’s knife
- measuring cups
- emersion blender
- Instant Pot
how to make shrimp bisque in an Instant Pot
The Instant Pot is changing how I make some of our meals. Since I have had my Instant Pot, I have made yogurt (it’s so easy and soooo good!), steel-cut oatmeal, lemon chicken tenders for salads, spaghetti sauce and of course, soups.
Here are some of the soups (and sauce) I have made. They are easy and delicious, belly-filling bowls of goodness!
Let’s get started on the shrimp bisque before I get too off track!
Turn the Instant Pot to the Saute function and throw in the chopped carrots, onion and scallion white sections in half of the butter and the olive oil. Stay close because the veggies will cook quickly!
Remove the veggies and put in a separate bowl. Add the shrimp and saute til they are pink and cooked through.
Remove the shrimp when they are finished cooking through. Leave the juices that shrimp produced in the Instant Pot.
Now it’s time to add the liquids. Pour in the seafood broth, the white wine, the seasonings, and the bay leaves.
Set the Instant Pot to the Soup setting, change the time to 15 minutes and turn the knob to Sealing. Cooking with the pressure in the Instant Pot speeds up the process. In only 15 minutes, you will have the cooked all-day taste. The seasonings blend in so nicely with the stock and the wine.
When the timer is finished, allow the pressure to release naturally. To speed this up you can also do a quick release. Be very careful if you do this – the steam is hot!! And in no way should you take the lid off before the pressure has completely released.
instant pot quick release method
Instant Pot Quick Release Method!
Use a thick folded towel to turn the knob to Venting. Do this carefully! Steam will come out and it is very hot.
Make sure the steam is not in the direction of the upper cabinets in your kitchen. Take my word on this!!
When the pressure is completely released, remove the lid and grab your emersion blender!
It’s the best kitchen tool I have ever purchased. Ok, maybe that’s an exaggeration. But seriously, I use this emersion blender every day for my smoothie breakfast.
And it’s great for creamy soups like this shrimp bisque! Just place it inside the stainless tub of the Instant Pot and blend away!
***Keep the emersion blender below the surface of the liquid. It gets messy if you come above the surface and this soup is hot!!
Next, throw the shrimp back in!
Oh, hold it!! I forgot to tell you to remove the shells and cut the shrimp to the desired size. In my case, I cut them in half.
Here’s a tip: throw the bag the shrimp came in and the shells into the jar that the seafood stock came in. Put the lid on and throw it into your trash. This will help to avoid the seafood smell in your home!
how to thicken shrimp bisque
Many people like to use flour to thicken soups. I like to use corn starch for thickening. Mix the cornstarch into the cold half and half. Whisk until it is completely mixed.
It’s important to know that you cannot mix corn starch with hot liquids. It will not mix and gets extrememly lumpy. Always mix it in a cold liquid.
Whisk the half and half/corn starch mixture into the soup. Bring to a boil using the Saute function and allow it to boil for a couple of minutes until it is thickened.
how to serve shrimp bisque
I made sourdough flatbread to go along with the shrimp bisque. Lisa from Farmhouse on Boone knows all things sourdough and that is where I found the recipe. Here is the link to this recipe:
I did make an addition to the flatbread: roasted garlic butter! Omgoodness, this stuff is amazing!!
You can always find roasted garlic cloves in my freezer. It’s so easy to make in the Instant Pot (or crock pot) In fact, hop over to my Instagram highlights to see how I do it! Here is the link for the highlight: Roasted Garlic in the Crock Pot
This compound butter is easy to make – mash the roasted garlic with the butter, add a little salt and pepper and maybe even any spices that would go with your meal!
I spread the garlic butter on the flatbread and topped it with shredded parmesean cheese. It was perfect with the soup when we had it for dinner!
And there ya’ have it! And easy, simple and delicious Shrimp Bisque in the Instant Pot! Wasn’t that easy? The soup only took about 30 minutes.
This soup is so filling, especially when you serve it with a hearty bread. A salad would be perfect with this soup too.
You can see that I topped the soup with chopped scallion greens. You could also use parsley.
I had a small bowl of this soup as soon as it was finished. Which meant I had lunch at 11:30!! It was a good day to be having shrimp bisque for lunch!
With the holiday season coming, I am sure you will find the perfect time to enjoy this amazing soup.
Or maybe you want to have it for dinner, in front of the fireplace with your special someone of 38 years 🙂
shrimp bisque recipe card
Feel free to print this recipe card I made for you! Also, pin this post to your recipe Pinterest boards so you don’t loose it!
Shrimp Bisque Instant Pot Recipe
- Instant Pot
- Chef's knife
- wooden cutting board
- emersion blender
- 12 0z frozen shrimp, medium size, peeled and deveined
- 32 0z seafood broth
- 1 cup half & half
- 1/4 cup white wine
- 1 cup chopped carrots
- 1 medium onion
- 4 cloves chopped garlic (or roasted!)
- 3 scallion onions (green onions)
- 3 tbs corn starch for thickening
- 3 tbs butter
- 1 tsp olive oil
- 1/2-1 tbs Old Bay Seasoning (this can be spicy!)
- 1 tsp each: granualated garlic & onion
- 3-4 dried bay leaves
- salt and pepper to taste
- Use the saute feature on the Instant Pot and cook the chopped carrots, chopped onion, chopped scallion whites and minced garlic. Saute with 1/2 of the butter and olive oil.
- When the veggies are tender, remove them from the Instant Pot.Add the shrimp, keeping the shells on for added flavor. Saute until pink and cooked through. Remove the shrimp and place on cutting board.
- Add the seafood broth, white wine, the seasonings and a couple of bay leaves. to the Instant Pot. Use a wooden spoon to scape up the bits on the bottom.
- Set the Instant Pot to the Soup feature and change the time to 15 minutes. Set the button to Sealing and allow the stock and veggies to cook.
- While soup cooks, remove the shells from the shrimp and chop shrimp to desired size.
- When the timer is finished on the Instant Pot, allow the pressure to release naturally or use a thick folded towel to move knob to Venting. DO THIS CAREFULLY! DO NOT OPEN THE LID UNTIL THE PRESSURE IS COMPLETELY RELEASED!!
- Once the pressure is released, remove the lid and take the bay leaves out of the pot. Use an emersion blender to puree the veggies into the broth. BE CAREFUL!! Add butter into the soup.
- In a small dish, mix the half and half with three tbs of corn starch. Mix completely. Whisk into the soup slowly.
- Bring the soup to a boil using the saute feature. Boil for a minute or so until the soup thickens, stirring contantly.
- Add the chopped shrimp and top with chopped scallions green tops.Serve with toasted french bread. Enjoy!
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