Instant Pot Chipotle Shrimp Soup
Ingredients:
3 slices bacon – chopped
1 cup onion – diced
3/4 cup celery – chopped
1 tsp garlic
1 Tbsp flour
1/4 cup dry white wine
1 1/2 cups chicken or vegetable broth – or Instant Pot Seafood Stock
1/2 cup whole milk
1 1/2 cups potatoes – cut into small (1/3-inch) cubes
1 cup frozen corn kernels
2 tsp diced canned chipotle peppers in adobo sauce
3/4 tsp salt – or to taste
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 lb shrimp – peeled and deveined
1/4 cup heavy cream
Directions:
Select the ‘Saute’ function.
Add bacon to inner pot of Instant Pot and saute until crisp, about 3 minutes, stirring frequently. Add onions, celery and garlic. Saute till vegetables have softened, about 3 minutes.
Stir in flour and cook for 30 seconds to 1 minute.
Press ‘Cancel’ and add white wine to deglaze the pot. Stir to remove brown bits from the bottom of the Instant Pot. If not completely deglazed, add a tablespoon or two of broth.
Stir in broth, milk, potatoes, corn, Chipotle, salt, black pepper and thyme. Close the lid and select ‘Manual’ or ‘Pressure Cook’ and cook for 1 minute.
Do a Quick Release of Pressure (QR). Stir in shrimp and cream.
Close the Instant Pot and allow the shrimp to cook in the residual heat for 10 minutes.
Garnish each serving with scallions, parsley and/or crumbled bacon.
