Hey y’all! If you’re craving something cozy, comforting, and bursting with flavor, this Instant Pot Creamy Shrimp Soup is the answer. It’s packed with juicy shrimp, tender veggies, and a dreamy, velvety broth that’s both elegant and easy enough for weeknights. Whether you’re serving guests or just treating yourself, this soup is sure to impress. Let’s get cooking!
Why You’ll Love This Instant Pot Creamy Shrimp Soup
- Ready in just 30 minutes—perfect for busy weeknights or last-minute entertaining.
- Packed with plump shrimp and veggies for a hearty, nutrient-rich meal.
- Creamy, rich broth delivers gourmet flavor with minimal effort.
- Customizable with your favorite seafood, veggies, or spice level.
- One-pot recipe means easy cleanup and less time in the kitchen.
Ingredients for Instant Pot Creamy Shrimp Soup
- 1 lb (450g) raw medium shrimp, peeled and deveined
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup frozen corn kernels
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, to serve
How to Make Instant Pot Creamy Shrimp Soup
Step 1: Sauté the Aromatics
Set your Instant Pot to Sauté mode. Add the butter, then toss in the onion, garlic, carrots, and celery. Sauté for 3-4 minutes until fragrant and the veggies begin to soften.
Step 2: Build the Soup Base
Pour in the broth. Stir in the corn, thyme, smoked paprika, salt, and pepper. Give everything a good mix.
Step 3: Pressure Cook
Lock the Instant Pot lid and set to Manual/Pressure Cook for 5 minutes. After the cycle completes, carefully quick-release the pressure.
Step 4: Add Shrimp & Finish Creamy Broth
Open the lid, add the shrimp, and set the Instant Pot to Sauté mode again. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Pour in the heavy cream and stir. Let simmer on Sauté for 2-3 more minutes until hot and creamy, but do not boil.
Step 5: Garnish & Serve
Stir in fresh parsley. Serve hot with a squeeze of lemon and extra parsley if desired.
Notes for Perfect Instant Pot Creamy Shrimp Soup
- Don’t overcook the shrimp; they turn rubbery if left too long. Add them only after pressure cooking.
- For an extra silky texture, you can blend half the soup before adding the shrimp (see tips on creamy soups).
- Use wild-caught shrimp for better flavor (learn more at Seafood Watch).
Variations for Instant Pot Creamy Shrimp Soup
- Cajun Style: Add 1 tsp Cajun seasoning and a pinch of cayenne for a spicy kick.
- Low-Carb: Swap corn for cauliflower florets and use coconut cream instead of heavy cream.
- Seafood Medley: Add scallops, small pieces of white fish, or mussels for a mixed seafood soup.
Required Equipment for Instant Pot Creamy Shrimp Soup
- 6-quart (or larger) Instant Pot pressure cooker
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Storage Instructions for Instant Pot Creamy Shrimp Soup
Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently on the stove or microwave, stirring often—avoid boiling to prevent curdling. Not recommended for freezing, as dairy can separate.
Serving Suggestions and Pairings
- Serve with crusty sourdough bread or garlic toast.
- Pair with a crisp green salad tossed in lemon vinaigrette.
- Enjoy with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
Pro Tips for Best Instant Pot Creamy Shrimp Soup
- Use room-temperature cream to avoid curdling when adding it to the hot soup (more on creamy soups).
- Taste and adjust seasoning right before serving for maximum flavor.
- Always use fresh or thawed shrimp for the best texture—pre-cooked shrimp will become tough.
FAQ: Instant Pot Creamy Shrimp Soup
Can I use frozen shrimp?
Yes, just thaw the shrimp completely and pat dry before adding to the soup for the best results.
How do I thicken the soup?
If you prefer a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and whisk into the soup after adding the cream. Simmer until thickened.
Can I make this dairy-free?
Absolutely! Substitute heavy cream with canned coconut milk or a dairy-free alternative for a delicious, creamy texture.
Prep time: 10 minutes
Total time: 30 minutes
Serves: 4
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup diced potatoes
- 1 cup chopped celery
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Set the Instant Pot to sauté mode. Melt the butter, then add the onion, celery, and garlic. Cook for 2-3 minutes until softened.
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2Add the diced potatoes, paprika, salt, and black pepper. Stir to combine.
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3Pour in the chicken broth. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes.
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4Quick release the pressure. Open the lid and add the shrimp and heavy cream. Stir well.
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5Switch to sauté mode and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
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6Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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