Description
A creamy and comforting seafood bisque made quickly in the Instant Pot with shrimp, aromatic vegetables, and a hint of citrus.
Ingredients
- 2 tablespoons unsalted butter or coconut oil
- 4 oz red onion, finely chopped
- 3 oz leek, sliced
- 1 1/2 oz celery stalk, diced
- 1 teaspoon fresh thyme
- 1 teaspoon orange zest
- 8 oz cream cheese, softened
- 2 tablespoons tomato paste
- 12 oz precooked shrimp
- 3 cups chicken broth
- 1 teaspoon orange extract
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil (for garnish)
- 3 oz crispy turkey bits (for garnish)
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions
- Set Instant Pot to sauté mode and melt butter or coconut oil.
- Add onion, leek, celery, thyme, and orange zest; cook for 4–5 minutes until softened.
- Stir in cream cheese, tomato paste, and shrimp.
- Pour in chicken broth and add orange extract, salt, and pepper.
- Close lid and pressure cook on low for 2 minutes.
- Quick release pressure and open lid carefully.
- Stir well until smooth; optionally blend slightly for finer texture.
- Ladle into bowls and garnish with olive oil, turkey bits, and chives.
Notes
- Blend partially for a smoother bisque texture.
- Use raw shrimp if preferred; they will cook during pressure cooking.
- Adjust citrus flavor carefully to avoid overpowering.
- Reheat gently to prevent curdling.
- Add broth if bisque thickens too much when reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 140mg
