Instant Pot Creamy Shrimp and Corn Chowder
2022-05-24- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
264.4 -
Carbohydrates
42.3 g -
Cholesterol
71.5 mg -
Fat
3.8 g -
Fiber
5.0 g -
Protein
17.4 g -
Saturated Fat
1.5 g -
Serving Size
1 -
Sodium
543.7 mg -
Sugar
10.9 g -
Trans Fat
0 g -
Unsaturated Fat
0.6 g -
Potassium
1,025.0 mg
Instant pot creamy shrimp and corn chowder. Very easy and tasty seafood chowder cooked in an electric pressure cooker. You may also like Clam Chowder with Potatoes
Instant Pot Creamy Shrimp and Corn Chowder
To make this recipe in stove top pressure cooker: Ingredients: 2 tablespoons (30 ml) unsalted butter, 2 bacon slices, chopped, 1 medium yellow onion, peeled and chopped 1 medium yellow bell pepper, stemmed, cored, and diced, 1 tablespoon minced fresh oregano leaves, 2 teaspoons (10 ml) grated lemon zest, 1/2 teaspoon celery seeds, 2 cups (500 ml) low-sodium chicken broth, 1 pound (453.59 g) medium shrimp, peeled and deveined, 1 cup (250 ml) frozen corn kernels, thawed, ½ cup (125 ml) heavy cream
Instructions: In a 6-quart (6 L) stovetop pressure cooker, melt the butter over medium heat. Add the bacon and fry until crisp, for about 3 minutes. Stir in chopped onions and bell pepper. Continue cooking and stirring until softened, for a further 3 minutes.
Stir in herbs and grated zest. Cook until aromatic, then pour in chicken broth and mix well. Cover the pot and lock the lid. Set the burner heat to high pressure. When the cooker reaches High Pressure, reduce the burner heat to low. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Set the pressure cooker over medium heat. Stir in the shrimp, corn, and heavy cream. Cook, stirring often, until the shrimp is pink, for about 3 minutes.
Using a slotted spoon, remove cooked shrimp and bacon from the pot and transfer them to a plate. Using an immersion blender, blend the corn mixture until smooth. Pour creamy chowder into soup bowls. Top with cooked shrimp and bacon.
Instant Pot Creamy Shrimp and Corn Chowder
Ingredients
- 2 tablespoons butter
- 2 bacon slices, chopped
- 1 yellow onion, peeled and chopped
- 1 yellow bell pepper, cored and diced
- 1 tablespoon minced fresh oregano leaves
- 2 teaspoons grated lemon zest
- 1/2 teaspon celery seeds
- 2 cups (500 ml) chicken broth
- 1 pound (480 g) medium shrimp, peeled and deveined
- 1 cup frozen corn kernels, thawed
- 1/2 cup (125 ml) heavy cream
Method
Step 1
Melt the butter in a 6-quart (6 L) electric instant pot turned to the browning function. Add the bacon and cook until crisp, for about 3 minutes.
Step 2
Add onions and bell pepper. Continue cooking and stirring until softened, for a further 3 minutes. Stir in minced oregano, lemon zest, and celery seeds. Cook until aromatic, for a further 30 seconds. Pour in the broth and mix well.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Unlock and open the lid.
Step 5
Turn the electric cooker to its browning function. Stir in the remaining ingredients. Cook, stirring often, until the shrimp are pink and firm, for about 3 minutes.
Step 6
Remove cooked shrimp and bacon from the pot and transfer to a large plate. Using an immersion blender, blend the creamy mixture until smooth, then ladle it into soup bowls. Top with cooked shrimp and bacon.