This Instant Pot Shrimp and Corn Soup is a quick and easy recipe that combines tender shrimp, sweet corn, and a creamy broth to create a satisfying meal.
Add in your corn, potatoes, paprika, thyme, salt, and pepper. Stir everything together to coat the veggies in the seasonings. Pour in the broth and give it a good stir.
Cancel the “Sauté” function and secure the Instant Pot lid. Set it to “Pressure Cook” (or Manual) on high for 8 minutes. Once the cooking time is complete, do a quick release to let out the steam.
Open the lid and stir in the shrimp and heavy cream (or half-and-half). Set the Instant Pot back to “Sauté” and cook for another 5 minutes, or until the shrimp are fully cooked and pink.
Ladle the creamy shrimp and corn soup into bowls and garnish with fresh parsley or green onions for a pop of color and added flavor. Enjoy with a side of crusty bread or a fresh salad.