Pressure Cooker Shrimp Bisque Recipe
- Cuisine: Australian
- Course: Soup
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
240.0 -
Carbohydrates
15.0 g -
Cholesterol
70.0 mg -
Fat
16.0 g -
Fiber
1.0 g -
Protein
9.0 g -
Saturated Fat
7.0 g -
Serving Size
1 -
Sodium
230.0 mg -
Sugar
5.0 g -
Trans Fat
0.0 g -
Unsaturated Fat
0.0 g -
Potassium
0.0 mg
Pressure cooker shrimp bisque recipe. Bisque refers to a particular category of soup. Shrimp with vegetables, cream, and brandy cooked in a pressure cooker. Very tasty shrimp bisque recipe! You may also like Coconut Shrimp Soup, another yummy seafood soup cooked in an instant pot.
About Pressure Cooker Shrimp Bisque
The shrimp bisque recipe is a dish that is best served when the flavors are allowed to fully develop. It is perfect for a cold winter day when you need something warm and hearty.
This recipe has been a family favorite for years, and it’s easy enough to make that I can let my kids help out with the prep work.
Tips and Variations:
There are a few variations of shrimp bisque recipes, but the most common is to saute the shrimp in oil and then add them to a pot with water. Add some vegetables, such as onions, carrots, celery, and garlic. Season with salt and pepper. Bring the mixture to a boil, turn down the heat and simmer for about 10 minutes. Add rice or noodles before serving.
Some people like their soup spicy so they add hot sauce or cayenne pepper to taste. Others like it sweet so they add sugar or honey before serving it. Some people prefer adding potatoes instead of rice or noodles. The possibilities are endless!
Pressure Cooker Shrimp Bisque Recipe
Ingredients
- 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
- 1/4 cup (60 ml) brandy
Method
Step 1
In a pressure cooker, combine chicken broth, carrot, and onion. Stir well.
Step 2
Close the pressure cooker and lock the lid. Set the burner pressure at high pressure. Set the timer to cook for 18 minutes.
Step 3
Unlock the pressure cooker and open the lid. Set a large strainer over a big bowl in the sink. Pour the contents of the 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 the 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 a full simmer, stirring all the while. Cook for a further 2 minutes, whisking constantly. Stir in shrimp.
Step 7
Turn off the 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.
