Pressure Cooker Shrimp Bisque Recipes

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.

SHRIMP & CORN CHOWDER

Steps:

• Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
• Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.
• Then add tomatoes and corn. Top with chicken stock and old bay.
• Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
• When cooking process is done quick release the steam. Stir in cream and shrimp.
• Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.

INSTANT POT SHRIMP SCAMPI

Steps:

• Add the butter to your Instant Pot, and select "Sauté" and "Adjust" so it's on the "More" setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
• Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns off and sauce thickens
• Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt, pepper and dried parsley flakes and give it a quick stir
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done and stir in the cheese to thicken (and add more to taste)
• Enjoy!