From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners
A mostly empty crisper and a bag of frozen shrimp I had been holding onto are what pushed me toward this Instant Pot shrimp and corn chowder on a Wednesday when I had no real dinner plan. I sauteed the bacon and onion right in the pot, pressure cooked the potato and corn base for five minutes, and then added the shrimp at the very end on saute mode. That last step matters: shrimp added too early under pressure turn rubbery fast, and three to four minutes off pressure is all they need to stay tender. Frozen corn goes in straight from the bag, so this works just as well in January as it does at the end of summer.
Why you will love this
- On the table in 35 minutes, including the time to crisp the bacon and bring the pot to pressure
- Shrimp are added after pressure cooking so they stay tender instead of rubbery
- Bacon fat builds the flavor base, and the reserved crispy pieces go back on top at the end
- Frozen corn goes in straight from the bag, no thawing needed
- The cornstarch slurry is optional, so you can make it brothier or thicker depending on who you are feeding
Tips for success
- Do not add shrimp before the pressure cooking step. Even a short cook under pressure turns them tough and dry. They only need 3 to 4 minutes on saute at the end.
- Cut your potatoes to 3/4-inch cubes and keep them consistent. Smaller pieces will get mushy during pressure cooking, and larger ones may not be fork-tender after 5 minutes.
- To check the shrimp for doneness, pull one out and cut it in half. It should be opaque all the way through with no grey or translucent center. If you see grey, give them another minute.
- If your chowder looks thin after the pressure cook step, whisk the cornstarch slurry before you add the cream. Adding it to already-hot liquid helps it incorporate without clumping.
Common questions
- Can I use fresh corn? Yes. Cut the kernels off about 2 ears of corn and use them the same way you would frozen.
- Can I use pre-cooked shrimp? It is not ideal. Pre-cooked shrimp only need about 1 minute to warm through on saute, and they get rubbery quickly. Raw shrimp give you much more control.
- What if my potatoes are not tender after the quick release? Put the lid back on, seal the valve, and pressure cook for 1 more minute with another quick release.
- Can I double the recipe? Yes, but do not exceed the max fill line on your Instant Pot. The cook time stays the same. You may need an extra minute or two for the pot to come to pressure.
Substitutions
Turkey bacon or diced pancetta can stand in for regular bacon. If you go with turkey bacon, add a small drizzle of olive oil to the pot first since it renders very little fat. For a dairy-free version, full-fat coconut milk works in place of the heavy cream. The flavor shifts slightly but the texture holds up well. Clam juice can replace up to one cup of the chicken broth if you want a more pronounced seafood flavor.
For picky eaters who do not love shrimp, diced cooked chicken or small bay scallops added at the same final step are easy swaps. The seasoning stays the same either way. If Old Bay is too much for younger kids, pull back to 1 teaspoon and add a little more smoked paprika instead.
Make-ahead and storage
You can make the base through the pressure cooking step up to a day ahead. Let it cool, then refrigerate it without the shrimp or cream. When you are ready to eat, reheat on saute mode, stir in the cream, bring it to a gentle simmer, and add the shrimp fresh. That way the shrimp are never reheated twice.
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally. The microwave works in a pinch but tends to make the shrimp rubbery, so keep the heat low and check it often. This chowder does not freeze well. The cream base separates and the shrimp texture suffers after thawing.
Instant Pot Shrimp and Corn Chowder
Ingredients
Equipment
Method
- Turn the Instant Pot to Saute mode on Normal heat. Add the bacon pieces and cook for 4 to 5 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Add the diced onion to the bacon fat in the pot. Saute for 3 to 4 minutes until the onion is soft and translucent. Add the minced garlic and stir for about 30 seconds until fragrant. Press Cancel to turn off the Saute function.
- Add the cubed potatoes, frozen corn, chicken broth, Old Bay seasoning, smoked paprika, salt, and pepper to the pot. Stir to combine. Secure the lid and set the valve to sealing. Pressure cook on high for 5 minutes.
- When the timer finishes, do a quick release by carefully turning the valve to venting. Once the pin drops and all pressure is released, open the lid. The potatoes should be fork-tender. If you want a thicker chowder, whisk the cornstarch and cold water together in a small bowl until smooth, then stir the slurry into the hot soup.
- Switch the Instant Pot back to Saute mode on Normal heat. Pour in the heavy cream and stir to combine. When the soup is gently simmering, add the shrimp in a single layer across the surface. Cook for 3 to 4 minutes, stirring once or twice, until the shrimp are pink and curled. Pull one out and cut it in half if you are unsure. It should be opaque all the way through with no grey translucent spots. Do not overcook them.
- Press Cancel and taste the chowder. Add more salt, pepper, or Old Bay as needed. Ladle into bowls and top with the reserved crispy bacon and a sprinkle of fresh chives or sliced green onion.
Notes
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