Creamy Instant Pot Chipotle Shrimp Soup
A smoky, bold, and velvety seafood chowder that perfectly blends the heat of chipotle peppers with tender shrimp, potatoes, and sweet corn. This comforting soup uses an Instant Pot to achieve deep, slow-simmered flavors in record time, making it the perfect weeknight meal. Using turkey bacon for a savory crunch and a rich cream base, it provides a sophisticated yet accessible experience for any busy home cook.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American-Mexican Fusion
- Diet: Pescatarian
Ingredients
3 slices turkey bacon, diced
1 cup yellow onion, diced
¾ cup celery, finely chopped
1 teaspoon garlic, minced
1 tablespoon all-purpose flour
¼ cup vegetable broth
1 ½ cups chicken or seafood stock
½ cup whole milk
1 ½ cups russet potatoes, cut into ⅓-inch cubes
1 cup frozen corn
1 lb medium shrimp, peeled and deveined
1-2 tablespoons chipotle peppers in adobo, minced
½ cup heavy cream
Salt and pepper to taste
Instructions
Set Instant Pot to Saute mode and cook turkey bacon until crispy, then remove and set aside.
Add onion and celery to the pot, sautéing until softened.
Stir in the garlic and flour, cooking for 1 minute.
Deglaze the pot with the vegetable broth, scraping the bottom to release flavor bits.
Add stock, potatoes, and chipotle peppers. Seal the lid and set to high pressure for 5 minutes.
Perform a quick release and stir in the milk, cream, and frozen corn.
Add the shrimp and simmer on Sauté mode for 2-3 minutes until cooked through.
Season with salt and pepper to taste and serve topped with the crispy turkey bacon.
Notes
Adjust the amount of chipotle peppers to control the heat level. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent the shrimp from becoming rubbery.