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5
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Instant Pot Shrimp & Crab Soup
Course
Main Course
Cuisine
Vietnamese
Keyword
shallot, Shrimp & Crab Soup
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
875
kcal
Author
Corrie
Ingredients
2
lb
pork ribs
4
tablespoon
vegetable oil
divided
3
large
shallots
halved
1
carrot
peeled and chopped roughly
5
teaspoon
granulated sugar
divided
as required
salt
2
tablespoon
fish sauce
divided
11
cups
water
1
cup
cornstarch
2
lb
raw shrimp
peeled and deveined
1
shallot
chopped
5
cloves
garlic
minced
1
lb
lump crabmeat
10
ounce
udon noodles
prepared according to package's directions
3
scallions
chopped
½
cup
fresh mint leaves
chopped
1
lime
cut into wedges
Instructions
In a pan of the boiling water, add the pork ribs and cook for about 4 minutes.
Drain the pork ribs and rinse well.
Place 1 tablespoon of the oilin the Instant Pot and select “Sauté”. Now, add the halved 3 shallots and cook for about 2-3 minutes.
Press “Cancel” and stir in the pork ribs, carrot, 4 teaspoons of sugar, salt, 1 tablespoon of fish sauce and 10 cups of water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 25 minutes.
Meanwhile, in a bowl, add the shrimp, 1 teaspoon of sugar, salt and remaining fish sauce and mix well.
Set aside for about 10 minutes.
Heat 3 tablespoons of oil in a large pan over medium heat and sauté the chopped shallot for about 3 minutes.
Stir in the garlic and sauté for about 1 minute.
Add the marinated shrimp and cook for about 2-3 minutes.
With tongs, transfer the shrimp into a bowl.
In the same skillet, add the crabmeat and toss with shallot mixture.
Remove from the heat and set aside.
Press “Cancel” and allow a natural release for about 15 minutes and then, do a quick release.
Meanwhile, in a bowl, add the cornstarch and remaining water and mix well.
Carefully, remove the lid and through a fine mesh strainer, strain the broth.
Return the broth into the Instant Pot and select “Sauté”.
Add the cornstarch mixture, stirring continuously and cook for about 2-3 minutes.
Divide the cooked noodles, shrimp and crabmeat into 6 serving bowls and top with the hot broth.
Top each bowl with scallion, mint and lime wedges and serve.
Nutrition
Calories:
875
kcal
|
Carbohydrates:
62
g
|
Protein:
70
g
|
Fat:
38
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
497
mg
|
Sodium:
2966
mg
|
Potassium:
697
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1943
IU
|
Vitamin C:
20
mg
|
Calcium:
317
mg
|
Iron:
5
mg