optional- 1 1/2 cups potatoes, cut into small (1/3-inch) cubes
optional- substitute 2 tsp diced Chipotle in Adobo Sauce for chili powder
Instructions
Select the ‘Saute’ function.
Add bacon to inner pot of Instant Pot and saute until crisp, about 3
minutes, stirring frequently.
Add onions, celery and garlic.
Saute till vegetables have softened, about 3 minutes.
If bacon pre-cooked, add at end of softening veg's.
Stir in flour and cook for 30 seconds to 1 minute.
Press ‘Cancel’ and add white wine to deglaze the pot. Stir to remove
brown bits from the bottom of the Instant Pot. If not completely
deglazed, add a tablespoon or two of broth.
Stir in broth, milk, potatoes (if using), corn, Chipotle, salt, black
pepper and thyme. Add frozen shrimp.
Close the lid and select 'Manual' or 'Pressure Cook' and cook for 0
minute.
Do a Quick Release of Pressure (QR).
Stir in cream. Cut up shrimp if desired.
Garnish each serving with scallions, parsley and/or crumbled bacon.
Serving
Suggestions
Serve with salad.
Originally Submitted
1/4/2018
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You can add this Creamy Instant Pot Chipotle Shrimp Soup recipe to your own private DesktopCookbook.
