Creamy Shrimp Bisque


  • 1 lb peeled and deveined shrimp
  • 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
  • 2 tbsp brandy
  • 1 1/2 cups broth
  • 2 lbs tomatoes
  • 1/2 cup heavy cream
  • 1 tbsp fresh chives
  • Season the shrimp with salt and pepper, then add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • 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.
  • 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.
  • 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.
  • Add tomatoes to the pot and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the pressure, then use an immersion blender to puree the soup.
  • Stir in heavy cream, adjust seasonings, then ladle the soup into bowls and top with the shrimp and chives.
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