Description

Experience a perfect harmony of smoky heat and velvety comfort in this Creamy Instant Pot Chipotle Shrimp Soup. Combining succulent shrimp, tender gold potatoes, and the deep, complex flavors of chipotle in adobo, this vibrant soup is designed for busy evenings. It offers a mindful, efficient approach to elevated seafood chowder, ensuring a wholesome, homemade meal is ready in under 40 minutes. Simply nourishing, soulful, and perfect for families seeking a balanced dinner without the stress of long stovetop cooking.

Ingredients

3 slices turkey bacon, chopped
1 cup yellow onion, finely diced
3/4 cup celery, finely chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 cup vegetable broth
1 1/2 cups chicken or seafood stock
1/2 cup whole milk
1 1/2 cups gold potatoes, cut into 1/3-inch cubes
1 cup frozen corn kernels
2 teaspoons chipotle chiles in adobo, finely diced
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 lb fresh shrimp, peeled and deveined
1/4 cup heavy cream

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Instructions

Select the Saute function on the Instant Pot and crisp the turkey bacon.
Add onion and celery, sautéing until softened, then stir in garlic and flour for one minute.
Deglaze the pot with the vegetable broth, scraping the bottom to loosen any browned bits.
Stir in the stock, milk, potatoes, corn, chipotle peppers, salt, pepper, and thyme.
Secure the lid, set to high pressure for 5 minutes, then perform a quick release.
Stir in the shrimp and heavy cream, setting the pot back to Saute for 3-4 minutes until the shrimp are just cooked through.
Serve warm and enjoy.

Notes

You can substitute turkey bacon for a plant-based bacon alternative if preferred. Ensure your potatoes are cubed to a uniform 1/3-inch size for even cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days.