Instant Pot Creamy Shrimp Soup Recipe

Instant Pot Creamy Shrimp Soup is a soul-warming, velvety seafood dish that brings together the richness of cream, the natural sweetness of shrimp, and a flavorful base of aromatics and vegetables—all cooked in one pot for maximum ease and flavor.

It’s the perfect bowl to cozy up with during cooler months or whenever you’re craving something comforting and elegant. This soup delivers gourmet taste with a fraction of the effort, thanks to the magic of the Instant Pot.

What sets this soup apart is its balance—rich but not heavy, luxurious yet light enough to serve as an appetizer or pair with a crusty bread for a hearty meal. Whether you’re entertaining guests or preparing a quick family dinner, this shrimp soup will impress everyone at the table with its luscious texture and layered flavors.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time (Instant Pot): 15 minutes (plus pressure build-up and release: ~10 minutes)
• Total Time: 40 minutes
• Servings: 4
• Calories: Approx. 370 kcal per serving

Ingredients

For the Soup Base:

• 1 lb (450g) raw shrimp (peeled and deveined)
• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 medium potato, peeled and diced
• 1 tsp paprika
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• Salt and pepper to taste
• 4 cups seafood stock (or chicken stock)
• 1 bay leaf

For the Creamy Finish:

• ¾ cup heavy cream (or half-and-half)
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch slurry)
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Directions

Step-by-Step Instructions:

1. Prep the Shrimp
   If using frozen shrimp, thaw them first. Peel, devein, and pat them dry. Set aside.
2. Sauté Aromatics
   • Turn on the Instant Pot to Sauté mode.
   • Add olive oil or butter.
   • Once hot, add chopped onion, garlic, carrot, and celery.
   • Sauté for 4-5 minutes until softened and fragrant.
3. Add Spices & Base Ingredients
   • Stir in paprika, thyme, cayenne (if using), salt, and pepper.
   • Add the diced potatoes and mix well.
4. Pour in Broth & Cook
   • Add the seafood stock and bay leaf.
   • Lock the lid, set the Instant Pot to Pressure Cook (Manual) on High Pressure for 5 minutes.
   • Allow natural pressure release for 5 minutes, then do a quick release.
5. Add Shrimp & Simmer
   • Open the lid, discard bay leaf.
   • Switch to Sauté mode again.
   • Add shrimp and cook for 3–4 minutes, until pink and cooked through.
6. Cream It Up
   • Stir in the heavy cream and lemon juice.
   • (Optional) If you prefer a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the soup. Cook for 2–3 minutes until thickened.
7. Finish & Serve
   • Adjust seasoning as needed.
   • Ladle into bowls and garnish with chopped parsley.

Why I Love This Recipe

I love this recipe for its ease, depth of flavor, and restaurant-quality results with minimal effort. It feels indulgent but is incredibly simple to prepare. The Instant Pot handles most of the work, and the final dish tastes like it’s been simmering for hours. It’s comforting, hearty, and beautifully aromatic—the kind of dish that brings people together around the table.

Tips & Variations

Tips:

• Use wild-caught shrimp for best flavor.
• Don’t overcook the shrimp—they become rubbery if left too long.
• Dice the vegetables evenly so they cook uniformly.
• Add shrimp at the end to prevent overcooking.

Variations:

• Spicy Kick: Add chopped jalapeño or a dash of hot sauce.
• Seafood Mix: Add scallops, clams, or small chunks of white fish.
• Low-Carb Option: Swap potatoes for cauliflower florets.
• Dairy-Free: Use coconut cream instead of heavy cream for a dairy-free twist.

Serving Suggestions

• Serve with crusty garlic bread, toasted baguette slices, or buttered dinner rolls.
• A side green salad or steamed asparagus pairs wonderfully.
• For a more filling meal, serve over steamed rice or with quinoa.

Conclusion

Instant Pot Creamy Shrimp Soup is one of those recipes that hits all the right notes—flavorful, creamy, comforting, and quick to make. Whether you’re craving a cozy bowl on a chilly evening or want to impress with minimal effort, this dish delivers every time. It’s a must-try for seafood lovers and Instant Pot enthusiasts alike.

FAQ:

Q: Can I use frozen shrimp directly?
A: Yes, just add 2 extra minutes to the simmering step and ensure they’re cooked through.

Q: Can I make this soup ahead of time?
A: Absolutely! It stores well in the fridge for up to 3 days. Reheat gently and add a splash of broth or cream to refresh it.

Q: Can I freeze this soup?
A: You can freeze it, but it’s best to do so before adding the cream, as dairy can separate. Add cream when reheating.

Q: Is this soup gluten-free?
A: Yes, as long as you skip the cornstarch or use a gluten-free thickener.

Q: What can I use instead of shrimp?
A: You can substitute shrimp with chunks of white fish, scallops, or even rotisserie chicken for a different twist.