Pressure Cooker Shrimp Bisque Recipe
- Yield : 6 soup bowls
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Average Member Rating
(5 / 5)
1people rated this recipe
Pressure cooker shrimp bisque recipe.Bisque refers to particular category of soup.Shrimp with vegetables,cream and brandy cooked in pressure cooker.Very tasty shrimp bisque recipe!
- 1 ½ pounds (720 g) medium shrimp,peeled and deveined
- 4 cups (1L) chicken broth
- 1 carrot,sliced
- 1 yellow onion,peeled and chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large leek,thinly sliced
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) heavy (double) cream
In a pressure cooker,combine chicken broth,carrot and onion. Stir well.
Close pressure cooker and lock the lid. Set burner pressure to high. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 15 minutes.
Unlock pressure cooker and open the lid. Set a large strainer over big bowl in the sink. Pour the contents of cooker through the strainer. Reserve the soup.
In a pressure cooker,melt butter over medium heat. Add leek and garlic. Cook,stirring,until softened,for about 2 minutes. Stir in all-purpose flour until it coats vegetables.
Stir in reserved vegetable broth. Whisk constantly,making sure flour dissolves. Stir in heavy (double) cream and brandy. Mix until smooth.
Bring mixture to full simmer,stirring all the while. Cook for a further 2 minutes,whisking constantly. Stir in shrimp.
Turn off pressure cooker. Set the lid loose;y over the pot. Set aside for 5 minutes,or until shrimp are pink and firm.
Ladle shrimp bisque into soup bowls. Serve with toasted bread,if desired.