Instant Pot Chipotle Shrimp Soup
- 3 slices bacon chopped
- 1 cup onion diced
- 3/4 cup celery chopped
- 1 tsp garlic
- 1 tbsp flour
- 1/4 cup dry white wine
- 1/2 cup whole milk
- 1 1/2 cup chicken broth
- 1 1/2 cup potatoes cubed
- 1 cup frozen corn kernals
- 2 tsp chipotle in adobo sauce
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 lb shrimp peeled
- 1/4 cup heavy cream
Turn on the instant pot and select sauté.
Add bacon and sauté for 3 minutes.
Add onions, garlic, celery and sauté for 3 minutes.
Add flour and cook for 1 minute.
Press cancel and add white wine.
Add broth, milk, potatoes, corn, chipotle, thyme, salt and pepper.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 1 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot and add in shrimp and cream.
Close the instant pot and cook shrimp for 10 minutes.
Open the lid again and serve.
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