Craving a meal that’s both comforting and incredibly fast? This Instant Pot Shrimp Soup is your answer! Forget hours simmering on the stove; this recipe delivers a rich, aromatic soup brimming with succulent shrimp, tender broccoli, and savory herbs in just 40 minutes. It’s the perfect one-pot wonder for a busy weeknight when you need something healthy, satisfying, and on the table in a flash. Let the magic of the pressure cooker transform simple ingredients into a truly memorable meal.
Ingredients
• 2 lbs / 900g shrimp, tail-on
• 1 cup / 125g broccoli, cut into florets
• 4 garlic cloves, minced
• 1 large tomato, roughly chopped
• ½ cup / 15g fresh parsley, finely chopped
• 3 tbsp / 45ml olive oil
• 3 tbsp / 42g butter
• 4 cups / 950ml fish stock
• Spices
• 2 tsp / 12g sea salt
• 1 tsp dried rosemary
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” mode. Once hot, add the olive oil and broccoli florets. Sauté, stirring occasionally, until the broccoli is bright green and lightly browned. Add the minced garlic and cook for one more minute until fragrant.2. Stir in the chopped tomato and about three tablespoons of the fish stock to deglaze the pot. Cook for 7-8 minutes, scraping the bottom, until most of the liquid has evaporated.3. Add the shrimp to the pot and briefly sauté for 1-2 minutes until they just begin to turn pink. Stir well and season with sea salt and dried rosemary.4. Pour in the remaining fish stock, add the butter, and give it a final stir to combine. Secure the lid, turn the steam release handle to the ”Sealing” position, and press the ”Manual” or ”Pressure Cook” button.5. Adjust the timer to cook at high pressure for 15 minutes.6. When the timer finishes, perform a quick pressure release by carefully turning the steam release handle to ”Venting”. Once the float valve drops, open the lid. Stir in the fresh parsley and serve immediately.
Nutritional Information
• Per Serving: Calories 399 | Total Fats 20.1g | Net Carbs: 5.4g | Protein: 46.8g | Fiber: 1.2g
Pro Tips
• For the richest flavor, use a high-quality fish or seafood stock. In a pinch, vegetable broth will work, but the soup will have a milder taste.
• A squeeze of fresh lemon juice stirred in just before serving will brighten all the flavors of the soup beautifully.
• If you prefer shrimp without tails, feel free to use them. For an even faster prep time, buy shrimp that are already peeled and deveined.
• For a touch of heat, add a pinch of red pepper flakes along with the garlic in the first step.
FAQ
Q: Can I use vegetable broth instead of fish stock
A: Yes, you can use vegetable broth if you don’t have fish stock. However, the recipe notes that using a high-quality fish or seafood stock will provide the richest flavor, while vegetable broth will result in a milder-tasting soup.
Q: How do I make this shrimp soup spicy
A: To add a touch of heat to the soup, the recipe suggests adding a pinch of red pepper flakes at the same time you sauté the garlic in the first step.
Q: Can I use peeled and deveined shrimp for this recipe
A: Absolutely. You can use shrimp without tails. For even quicker preparation, the recipe recommends buying shrimp that are already peeled and deveined to save time.
Q: Is this Instant Pot shrimp soup keto-friendly
A: Yes, this soup is a great option for a low-carb or keto diet. According to the provided nutritional information, a single serving contains only 5.4 grams of net carbs.
