Pressure Cooker Shrimp Bisque Recipe

Step 1

In a pressure cooker, combine chicken broth, carrot and onion. Stir well.

Step 2

Close pressure cooker and lock the lid. Set the burner pressure at high pressure. Set the timer to cook for 18 minutes.

Step 3

Unlock pressure cooker and open the lid. Set a large strainer over a big bowl in the sink. Pour the contents of cooker through the strainer. Reserve the soup.

Step 4

Melt the butter in an instant pot turned to the sauté mode. Add leek and garlic. Cook, stirring, until softened, for about 2 minutes. Stir in all-purpose flour until it coats vegetables.

Step 5

Stir in reserved vegetable broth. Whisk constantly, making sure flour dissolves. Stir in heavy (double) cream and brandy. Mix until smooth.

Step 6

Bring mixture to full simmer, stirring all the while. Cook for a further 2 minutes, whisking constantly. Stir in shrimp.

Step 7

Turn off pressure cooker. Set the lid loosely over the pot. Set aside for 5 minutes, or until shrimp are pink and firm.

Step 8

Ladle shrimp bisque into soup bowls. Serve with toasted bread, if desired.