Instant Pot seafood bisque

Instant Pot seafood bisque

This hearty seafood bisque is an excellent way to enjoy seafood. Surprisingly easy to prepare and even easier to appreciate its richness. Perfect for a special occasion or when you just need a bowl of hot comforting goodness, full of amazing aroma!

Instant Pot seafood bisque

This hearty seafood bisque is an excellent way to enjoy seafood. Surprisingly easy to prepare and even easier to appreciate its richness. Perfect for a special occasion or when you just need a bowl of hot comforting goodness, full of amazing aroma!
USMetric
6 servingservings

Ingredients

  • 2 tbsp 2 tbsp unsalted butter or coconut oil
  • 1 1 leek, trimmed, halved lengthwise, and slicedleeks, trimmed, halved lengthwise, and sliced
  • ¼ cup 60 ml red onion, dicedred onions, diced
  • 1 1 celery stalk, dicedcelery stalks, diced
  • 1 tsp 1 tsp fresh thyme
  • 1 tsp 1 tsp orange zest
  • 8 oz. 225 g cream cheese, softened
  • 3 cups 700 ml chicken broth
  • 2 tbsp 2 tbsp tomato paste
  • 1 tsp 1 tsp orange extract (optional)
  • 12 oz. 350 g shrimp, precooked
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 1 tbsp 1 tbsp finely chopped fresh chives, for garnish
  • 3 oz. 75 g crumbled bacon, for garnish
  • 1 tsp 1 tsp olive oil, for garnish

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Place the butter or coconut oil in a 6-quart Instant Pot and press Sauté. Once the fat is melted, add the leeks, onions, celery, thyme, and orange zest to the pot and cook for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté.
  2. Use a whisk to add the cream cheese and stir to loosen or you will get clumps. Slowly whisk in the broth. Add the tomato paste, orange extract, shrimp, salt, and pepper.
  3. Seal the lid, press Pressure Cook or Manual, and set the timer for 2 minutes. Once finished, let the pressure release naturally.
  4. Ladle the soup into bowls and garnish the bisque with chives and bacon. Drizzle with the olive oil.

Slow cooker method

Complete step 1 using a large skillet over medium-high heat to sauté. Transfer the mixture to a 6-quart slow cooker and proceed to step 2. Cover and cook on high for 40 minutes or on low for 2 hours.

Store and reheat

Store the bisque in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.

To reheat the bisque, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.

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One comment

  1. Dawn
    Thank you for the recipe! This soup has a good flavor. The only changes I'd make for next time would be to make it on the stove and use raw shrimp.

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