Instant Pot Creamy Shrimp Bisque

If you’re yearning for a soulful soup, but don’t feel like slaving over the stove, turn to this simple recipe. It takes just a few fresh ingredients and morphs them into a deliciously satisfying dish. And it comes together in just 25 minutes, too, thanks to the Instant Pot (get yours here: https://amzn.to/2QlkaDf). 

This rich bisque is a great way to start off your holiday meal, but it works equally well alongside a loaf of crusty bread for a one-pot weeknight meal. This creamy shrimp bisque recipe is a rich and delicious way to enjoy seafood!

A bisque is a French style of soup that is made from shellfish. The shells are used to make a stock and the meat is incorporated into the finished dish. Bisques are traditionally served smooth with a velvety texture. So to be completely faithful to the culinary definition of bisque, choose a fish or seafood stock for this dish. However, a vegetable or chicken broth works just as well. 

Pro Tip: If you can find “71-90 count” shrimp–meaning one pound contains between 71 and 90 shrimp–you don’t need to chop them. Anything larger and you probably want to roughly chop them as per the recipe. If you can find peeled and deveined shrimp it will save a lot of time for this dish. Check the freezer section in your local store.

This creamy shrimp bisque recipe is a rich and delicious way to enjoy seafood!


Ingredients:

  • 1 lb peeled and deveined shrimp, roughly chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 3 cloves garlic, minced
  • 2 tbsp brandy
  • 1 1/2 cups broth, warmed
  • 2 lbs tomatoes, quartered
  • 1/2 cup heavy cream
  • 1 tbsp fresh chives, snipped

Instructions:

  1. Season the shrimp with salt and pepper, then add butter to the Instant Pot. Using the display panel select the SAUTE function. 
  2. When butter melts, add shrimp and cook, tossing occasionally, until opaque throughout, 3-4 minutes. Transfer shrimp to a shallow dish and cover loosely with foil.
  3. Add olive oil to the pot. When oil is hot, add onion, celery and carrots to the pot and saute until softened, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add brandy to the pot and cook for 30 seconds, then add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. 
  5. Add tomatoes to the pot and stir to combine.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, quick-release the pressure, then use an immersion blender to puree the soup (we love this stick blender: https://amzn.to/2yBqLSB). 
  9. Stir in heavy cream, adjust seasonings, then ladle the soup into bowls and top with the shrimp and chives.

*The MANUAL and PRESSURE COOK buttons are interchangeable.