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Instant Pot Shrimp Corn Soup
Course
dinner
Cuisine
American
Keyword
butter, Shrimp Corn Soup, shrimps
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
79
kcal
Author
Corrie
Ingredients
2
tablespoon
unsalted butter
1
cup
shrimp
cooked and peeled
2
medium
leeks
chopped
2
garlic cloves
sliced
6
corn with cobs
cut halves
2
bay leaves
4
sprigs
tarragon
sea food stock
kosher salt
to taste
black pepper
to taste
1
tablespoon
chives
Extra virgin oil
for drizzling
Instructions
Turn the pot on, select sauté and add butter.
Add garlic, leeks and do not let them brown.
Add corns, bay leaves, tarragon and seafood stock till the corns are covered.
Seal the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure quickly through steam vent.
Open the lid and discard tarragon, corns and bay leaves.
Transfer the mixture into blender and blend the mixture until it is completely smooth.
Add cooked shrimp in the mixture and season it with salt and pepper.
Let it simmer in the instant pot for a while.
Serve hot and drizzle it with oil.
Nutrition
Calories:
79
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
64
mg
|
Sodium:
173
mg
|
Potassium:
118
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
691
IU
|
Vitamin C:
6
mg
|
Calcium:
67
mg
|
Iron:
2
mg