Description
A rich and comforting creamy shrimp soup made effortlessly in the Instant Pot. This soup features tender shrimp, aromatic vegetables, and a velvety broth, perfect for a quick and satisfying dinner.
Ingredients
Scale
- 1 lb (450g) raw medium shrimp, peeled and deveined
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup frozen corn kernels
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, to serve
Instructions
- Set your Instant Pot to Sauté mode. Add the butter, then toss in the onion, garlic, carrots, and celery. Sauté for 3-4 minutes until fragrant and the veggies begin to soften.
- Pour in the broth. Stir in the corn, thyme, smoked paprika, salt, and pepper. Give everything a good mix.
- Lock the Instant Pot lid and set to Manual/Pressure Cook for 5 minutes. After the cycle completes, carefully quick-release the pressure.
- Open the lid, add the shrimp, and set the Instant Pot to Sauté mode again. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Pour in the heavy cream and stir. Let simmer on Sauté for 2-3 more minutes until hot and creamy, but do not boil.
- Stir in fresh parsley. Serve hot with a squeeze of lemon and extra parsley if desired.
Notes
- Don’t overcook the shrimp; they turn rubbery if left too long. Add them only after pressure cooking.
- For an extra silky texture, you can blend half the soup before adding the shrimp.
- Use wild-caught shrimp for better flavor.
- Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently on the stove or microwave, stirring often—avoid boiling to prevent curdling. Not recommended for freezing, as dairy can separate.
- Serve with crusty sourdough bread or garlic toast.
- Pair with a crisp green salad tossed in lemon vinaigrette.
- Enjoy with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
- Use room-temperature cream to avoid curdling when adding it to the hot soup.
- Taste and adjust seasoning right before serving for maximum flavor.
- Always use fresh or thawed shrimp for the best texture—pre-cooked shrimp will become tough.
- Can I use frozen shrimp? Yes, just thaw the shrimp completely and pat dry before adding to the soup for the best results.
- How do I thicken the soup? If you prefer a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and whisk into the soup after adding the cream. Simmer until thickened.
- Can I make this dairy-free? Absolutely! Substitute heavy cream with canned coconut milk or a dairy-free alternative for a delicious, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood, Soup, Quick and Easy
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg