Shrimp And Corn Soup Recipe | Instant Pot Shrimp And Corn Soup
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.
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Servings: 6 servings
Calories: 330kcal
Ingredients
- 1 pound Shrimp peeled and deveined
- 2 cups Corn Kernels
- 2 Carrots diced
- 1 Onion diced
- 3 cloves Garlic minced
- 2 Potatoes diced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tbsp Butter
- 1 tsp Paprika
- 1/2 tsp Dried Thyme
- Kosher Salt to taste
- Ground Black Pepper to taste
Instructions
- Sauté Aromatics. Set your Instant Pot to the “Sauté” function. Add butter and let it melt. Sauté the onions and garlic until soft and fragrant, about 2-3 minutes.
- Add Ingredients. 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.
- Pressure Cook. 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.
- Add Shrimp & Cream. 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.
- Serve. 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.
Nutrition
Calories: 330kcal | Carbohydrates: 24g | Protein: 15g | Fat: 20g | Fiber: 3g | Sugar: 6g