Craving a bowl of pure comfort that tastes like it simmered for hours, but is ready in under 40 minutes? This Instant Pot Creamy Shrimp Stew is your answer! We’re talking tender, juicy shrimp, smoky bacon, and a rich, velvety broth that’s bursting with flavor. The pressure cooker does all the heavy lifting, infusing every bite with deep, savory notes. It’s the perfect elegant-yet-easy meal for a busy weeknight or a cozy weekend in.
Ingredients
• 1 lb / 450g shrimp, peeled and deveined
• 3 slices bacon, chopped
• 1 cup / 150g onion, finely chopped
• ¼ cup / 40g bell peppers, diced
• 1 cup / 170g cherry tomatoes, sliced in half
• ½ cup / 120ml heavy cream
• ¼ cup / 15g scallions, chopped
• 2 cups / 475ml fish stock
• 4 tbsp / 60ml olive oil
• 1 tsp / 5ml Old Bay seasoning
• 2 tsp / 10ml apple cider vinegar
• ½ tsp / 2.5ml garlic powder
• ½ tsp / 2.5ml salt
• ¼ tsp / 1.25ml white pepper, freshly ground
Instructions
1. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the olive oil and chopped bacon. Cook for 3-4 minutes, stirring, until the bacon is golden and crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.2. To the bacon fat in the pot, add the chopped onion and bell peppers. Sauté for 4-5 minutes until they soften and become translucent. Add the cherry tomatoes and cook for another 2 minutes until they begin to break down.3. Pour in a splash of the fish stock to deglaze the pot, scraping up any flavorful browned bits from the bottom. Add the raw shrimp and stir to combine.4. Pour in the remaining fish stock and season with Old Bay, garlic powder, salt, and white pepper. Stir in the apple cider vinegar.5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cancel the ‘Sauté’ function. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 2 minutes on high pressure.6. Once the cooking time is complete, perform a Quick Release by carefully moving the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid.7. Stir in the heavy cream, chopped scallions, and the reserved crispy bacon. Serve immediately while hot.
Nutritional Information
• Per Serving: Calories 427
• Total Fats: 28.5g
• Net Carbs: 6.4g
• Protein: 35g
• Fiber: 1.4g
Pro Tips
• For perfectly tender shrimp, do not overcook. A 1-2 minute cook time followed by a Quick Release is all you need. The shrimp will finish cooking in the residual heat.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ‘Sauté’ mode after pressure cooking until it thickens.
• Serve this hearty stew over creamy grits, fluffy white rice, or with a side of crusty bread for dipping into the delicious, savory broth.
• Don’t skip the deglazing step! Scraping up the browned bits (the fond) from the bottom of the pot after sautéing the vegetables adds a massive layer of flavor to the final dish.
FAQ
Q: How do I prevent my shrimp from overcooking in the Instant Pot
A: To ensure perfectly tender shrimp, it’s crucial to use a short cooking time. This recipe calls for only 2 minutes on high pressure followed by a Quick Release. The shrimp will finish cooking in the residual heat of the stew.
Q: How can I make this shrimp stew thicker
A: For a thicker stew, create a cornstarch slurry. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew until it reaches your desired thickness.
Q: What should I serve with creamy shrimp stew
A: This versatile stew pairs wonderfully with creamy grits, fluffy white rice, or a side of crusty bread, which is perfect for dipping into the rich, savory broth.
Q: Can I use frozen shrimp for this recipe
A: While the recipe calls for raw shrimp, you can use frozen. For best results, thaw the shrimp completely before adding them to the Instant Pot to ensure they cook evenly in the short 2-minute pressure cook time.
