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Instant Pot® Shrimp & Corn Bisque
Prep: 10 minutes plus pressurizing and standing
Pressure Cook: 25 minutes • Serves: 6
1 pound Market 32 raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1/2 large white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 tablespoon PICS tomato paste
1/3 cup dry white wine
1 container (4 cups) seafood stock
1 bay leaf
1/2 cup PICS half and half
2 large ears fresh corn, husks and silks removed, kernels cut from cobs
Julienne green onion for garnish (optional)
1. In 5-quart Instant Pot, heat oil on Sauté-Normal. Add shrimp; cook 5 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to cutting board and coarsely chop. Add white onion, carrots and celery to Instant Pot; cook 5 minutes or until tender, stirring occasionally. Add tomato paste; cook 1 minute or until fragrant, stirring frequently. Stir in wine; cook 1 minute. Add stock and bay leaf. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 10 minutes. Quick release pressure; let stand 2 minutes before removing lid.
2.Remove lid from Instant Pot; remove bay leaf. With blender or stick blender, purée soup until smooth. Stir in half and half, corn and shrimp; cook 3 minutes or until heated through, stirring frequently. Makes about 8 cups.
3.Serve bisque garnished with green onion, if desired.
Approximate nutritional values per serving (1-1/3 cups):
156 Calories, 6g Fat (2g Saturated), 137mg Cholesterol, 636mg Sodium,
6g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein