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Instant Pot Chipotle Shrimp Soup
Course
dinner
Cuisine
American
Keyword
bacon, Chipotle Shrimp Soup, corn kernals, Potatoes, shrimps
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
191
kcal
Author
Corrie
Ingredients
3
slices
bacon
chopped
1
cup
onion
diced
¾
cup
celery
chopped
1
teaspoon
garlic
1
tablespoon
flour
¼
cup
dry white wine
½
cup
whole milk
1 ½
cup
chicken broth
1 ½
cup
potatoes
cubed
1
cup
frozen corn kernals
2
teaspoon
chipotle in adobo sauce
¾
teaspoon
salt
½
teaspoon
black pepper
½
teaspoon
dried thyme
½
lb
shrimp
peeled
¼
cup
heavy cream
Instructions
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.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
18
g
|
Protein:
13
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
134
mg
|
Sodium:
993
mg
|
Potassium:
501
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
291
IU
|
Vitamin C:
22
mg
|
Calcium:
132
mg
|
Iron:
2
mg