Description
Indulge in a restaurant-quality meal with this Creamy Instant Pot Chipotle Shrimp Soup, a comforting Southwestern-inspired chowder that is perfect for busy weeknights. Featuring tender shrimp, hearty potatoes, corn, and a smoky kick from chipotle peppers, this recipe uses the pressure cooker to meld deep flavors in a fraction of the time. It is a velvety, professional-tasting soup that is easy to make and guaranteed to impress your family and friends.
Ingredients
3 slices turkey bacon, chopped
1 cup yellow onion, finely diced
3/4 cup celery, finely chopped
1 tsp garlic, minced
2 cups potatoes, peeled and cubed
1 cup corn kernels
1 chipotle pepper in adobo sauce, minced
2 cups vegetable broth
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 lb large shrimp, peeled and deveined
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Set Instant Pot to Saute mode and cook turkey bacon until crisp, then add onion and celery, sautéing until softened.
Add garlic and cook for one minute.
Stir in the potatoes, corn, chipotle pepper, and vegetable broth.
Secure the lid and set to Pressure Cook on High for 5 minutes.
Perform a quick release once the timer finishes.
In a small bowl, whisk flour with milk until smooth, then stir into the soup.
Add heavy cream and shrimp to the pot, then set to Saute mode for 3-5 minutes until shrimp are opaque and soup has thickened.
Season with salt and pepper, and garnish with fresh cilantro before serving.
Notes
Ensure you release the pressure quickly to keep the shrimp from overcooking once added. You can adjust the heat level by adding more or less adobo sauce from the chipotle pepper can. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg