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Instant Pot Creamy Potato Shrimp Soup Recipe

Instant Pot Creamy Potato Shrimp Soup

A creamy Instant Pot soup made with potatoes, shrimp, vegetables, herbs, broth, and half-and-half or cream. It is ready in approximately 35 to 45 minutes and serves six.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Unsalted butter or olive oil
  • 1 medium Yellow onion, diced
  • 2 ribs Celery, diced
  • 3 cloves Garlic, minced
  • 4 cups Low-sodium chicken broth, seafood stock, or vegetable broth
  • 2 pounds Yukon Gold or russet potatoes, peeled if desired and cut into 3/4- to 1-inch cubes
Seasonings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon, optional Old Bay seasoning
Finish
  • 1 cup Half-and-half or heavy cream
  • 1 pound Raw medium or large shrimp, peeled, deveined, and tails removed
  • 2 tablespoons Fresh parsley or chives, chopped
Optional Thickener
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water

Method
 

Step-by-Step
  1. Set a 6-quart Instant Pot to Sauté. Add the butter or olive oil, then cook the diced onion and celery for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds.
  2. Pour in the broth and scrape the bottom of the pot thoroughly to remove any browned bits. Add the potatoes, kosher salt, black pepper, dried thyme, and optional Old Bay seasoning.
  3. Lock the lid and set the Instant Pot to High Pressure for 6 minutes when using 3/4-inch potato cubes, or 8 minutes for larger cubes. When the cooking time ends, allow a 5-minute natural release, then carefully release the remaining pressure.
  4. Switch the pot to Sauté or use Keep Warm, then stir in the half-and-half or heavy cream. Add the raw shrimp and gently cook for 3 to 5 minutes, stirring occasionally, until the shrimp are pink, opaque, and just cooked through.
  5. For a thicker soup, mash about 1 cup of potatoes against the side of the pot. Alternatively, whisk the cornstarch with cold water, stir the slurry into the soup, and simmer for 1 to 2 minutes.
  6. Taste the soup and adjust the salt and pepper. Stir in the chopped parsley or chives and serve immediately while the broth is hot and creamy.

Notes

Do not pressure-cook the shrimp or dairy with the potatoes because the shrimp may become rubbery and the dairy can curdle or contribute to a burn warning. Refrigerate leftovers in a covered container for up to 3 days and reheat gently without boiling.