Instant Pot Crab Bisque Recipes

INSTANT POT® SIMPLE STEAMED CRAB LEGS

Steps:

• Place a trivet in the multi-functional pressure cooker (such as Instant Pot®) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer crab legs to a serving dish. Squeeze lemon juice on top and serve with melted butter.

INSTANT POT LOBSTER BISQUE

Steps:

• Prepare the lobster meat in one of three ways (A. Boiling two 1 1/4 pound lobsters on the stove for 10 minutes; B. Steaming a lobster tail in your Instant Pot like I did in my Lobster Roll recipe; C. Buying canned lobster meat from a seafood market that carries it). Chop up the meat and set aside when done
• Turn the Instant Pot on "Sauté" and Adjust" so it's on "High" or "More" and melt 1 tbsp of the butter and then add the shallots, scallions and garlic and cook for about a minute
• Add in the white wine and deglaze (scrape) the bottom of the pot with a wooden spoon/spatula to remove any remnants that may have stuck to it.
• When the wine bubbles (which will be quickly), add the Worcestershire sauce, Tabasco (if using), thyme and Old Bay and cook for another minute
• Add the sherry and once it bubbles, add in the lobster broth and paprika
• Once that bubbles, add in the tomato paste and stir until it melds into the liquid and it becomes a smooth, thick sauce. Do a final scraping of the bottom of the pan with a wooden spoon/spatula and once it bubbles, add the bay leaves and secure the lid.
• Hit "Cancel" and then "Manual" or "Pressure Cook" and set for 2 minutes on High Pressure. The pin will very likely pop up within seconds. Follow with a quick release when done
• When the lid is off, hit "Sauté" and Adjust" so it's on "Medium" or "Normal". Add the rest of the butter and stir it in until it melts, then add in the heavy cream and stir until it's all blended together.
• Lastly, add in the lobster meat and immediately hit the "Keep Warm/Cancel" button and then keep it on the warm setting. We don't want out lobster meat overcooking so make sure the bubbling of the soup dies down just before adding it in
• Serve in some bowls and top with some oyster crackers
• Enjoy!

CRAB BISQUE

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.

CREAMY CRAB BISQUE

Steps:

• Spread the crab legs and claws over a baking sheet or pan and bake at 350º F until heated through (6-8 minutes if thawed, 12-16 minutes if frozen, depending on packages instructions). Let them cool. Once cool to the touch, crack the shells open with crab shell crackers or strong scissors, and carefully remove the meat, setting it into a large bowl. Reserve your crab shells in a separate bowl.
• Roughly chop the crab meat. You can leave a few larger lumps for soup garnish if you wish. When done, cover the crab meat and place it in the fridge.
• In a large stockpot or Dutch oven, bring your veg or seafood broth to a simmer. Add the crab shells to the broth and let simmer for about 20 minutes. When done, place a strainer over another pot in the sink, and carefully pour the broth into the pot through the strainer to catch any shells and bits. Set the broth aside.
• Give your original stockpot a quick rinse to rid of any possible shells or bits that might have been missed. Set on top of the stove over medium heat. Add the butter and heat until melted.
• Stir in the onion, garlic, carrots, and celery, and cook until soft and tender-about 5 minutes.
• Transfer your strained broth to your stockpot with the veggies and bring to a boil. Stir in the bay leaves, smoked paprika pepper, old bay seasoning, salt, and pepper. Simmer for about 10 minutes.
• Discard the bay leaves and carefully transfer the soup to a high-powered blender. Do this in batches if you must. Blend until smooth. Transfer the smooth soup back to the stockpot on the stove. (If you have a good immersion blender, you can keep the soup in the stockpot and blend it right in there.)
• Over medium heat, bring the soup to a low simmer. Pour in the heavy cream, stirring to blend.
• In a small bowl, mix the corn starch and milk vigorously with a fork; ensure there are no clumps. Then, slowly stir this mixture into the simmering soup, stirring constantly to thicken.
• Reduce heat to low, stir in crab meat, and simmer until warmed through-about 5 minutes.
• Serve and garnish with a drizzle of cream, chopped fresh parsley, and lumpy crab meat if you reserve some.

PRESSURE-COOKER SHRIMP BISQUE

Steps:

• Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
• In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
• Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
• Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

CRAB BISQUE

Steps:

• Set the Instant Pot to Sauté. Add the butter, melting it gently.
• Pour in the bone broth, then mix in the cream cheese, celery, crab, Old Bay, cayenne pepper, black pepper, salt, bell peppers, whipping cream, onion, and tomatoes. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook.
• When cooking is complete, perform a quick release by carefully switching the pressure valve to Venting. For a smoother soup, briefly use an immersion blender, until desired consistency is reached.
• Remove the bisque, serve, and enjoy!