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Staged shot of cup of shrimp bisque, a gray napkin, and candles all sitting on the counter top.
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5 from 1 vote

Shrimp Bisque Instant Pot Recipe

This simple shrimp bisque is creamy and filling and so easy to make!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: French
Servings: 2
Cost: $15

Equipment

  • Instant Pot
  • Chef's knife
  • wooden cutting board
  • emersion blender

Ingredients

  • 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

Seasonings

  • 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

Instructions

  • 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!

Notes

This recipe makes approximately 6 cups of soup. If you want more shrimp, just add another 12 oz bag. This recipe could be doubled easily for a larger group.