Shrimp And Corn Soup Recipe | Instant Pot Shrimp And Corn So

• servings: 6 servings
• active time: 10 minutes
• total time: 26 minutes

Ingredients

1 pound Shrimp (peeled and deveined)

2 cups Corn Kernels

2 Carrots (diced)

1 Onion (diced)

3 cloves Garlic (minced)

2 Potatoes (diced)

4 cups Chicken Broth

1 cup Heavy Cream

2 tbsp Butter

1 tsp Paprika

1/2 tsp Dried Thyme

Kosher Salt (to taste)

Ground Black Pepper (to taste)

Directions

Sauté Aromatics. Set your Instant Pot to the “Sauté” function. Add butter and let it melt. Sauté the onions and garlic until soft and fragrant, about 2-3 minutes.

Add Ingredients. Add in your corn, potatoes, paprika, thyme, salt, and pepper. Stir everything together to coat the veggies in the seasonings. Pour in the broth and give it a good stir.

Pressure Cook. Cancel the “Sauté” function and secure the Instant Pot lid. Set it to “Pressure Cook” (or Manual) on high for 8 minutes. Once the cooking time is complete, do a quick release to let out the steam.

Add Shrimp & Cream. Open the lid and stir in the shrimp and heavy cream (or half-and-half). Set the Instant Pot back to “Sauté” and cook for another 5 minutes, or until the shrimp are fully cooked and pink.

Serve. Ladle the creamy shrimp and corn soup into bowls and garnish with fresh parsley or green onions for a pop of color and added flavor. Enjoy with a side of crusty bread or a fresh salad.

Nutrition

• Calories: 330 kcal
• Total Fat: 20 g
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 15 g