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Crab Bisque Recipe Instant Pot

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Instant Pot Crab Bisque
Instant Pot Crab Bisque from www.easycookingwithmolly.com

Description

Crab bisque is a rich and creamy seafood soup, usually served as an appetizer or a light meal. While it takes some effort to prepare, it's worth it as the flavor is simply irresistible. This recipe uses an Instant Pot, which makes it much quicker and easier to make than traditional methods. With the Instant Pot, you can now enjoy this delicious soup anytime you want in just a few minutes.

This recipe starts with a base of onions, celery, and garlic, which are sautéed in butter until softened and fragrant. Then, you add the crabmeat, and a mixture of white wine, chicken broth, and cream. Finally, you let the soup simmer for a few minutes until it's thick and creamy. The resulting soup is a luscious blend of sweet and savory, with the subtle flavor of crabmeat.

Prep Time

This recipe requires about 10 minutes of prep time. This includes slicing the onions, celery, and garlic, as well as measuring out all of the ingredients.

Cook Time

Once all of the ingredients are prepped and ready to go, the soup can be cooked in an Instant Pot in just 8 minutes.

Ingredients

  • 1 tablespoon butter
  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 pound lump crabmeat, picked over for shells
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Set Instant Pot to sauté function and heat butter.
  2. Once butter is melted, add onion, celery, and garlic. Sauté until vegetables are softened and fragrant, about 5 minutes.
  3. Add crabmeat, white wine, chicken broth, and cream. Stir to combine.
  4. Close the lid of the Instant Pot and set to high pressure for 8 minutes.
  5. Once cooking time is complete, use the natural release method to release the pressure.
  6. Open the lid of the Instant Pot and stir the soup. Season with salt and pepper, to taste.
  7. Serve the soup hot. Enjoy!

Equipment

  • Instant Pot
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Spoon

Notes

The Instant Pot cooks the soup in 8 minutes, but it will take a few extra minutes for the pressure to build up, and then for the natural release to take place.

Nutrition: Per Serving

  • Calories: 265 kcal
  • Fat: 15 g
  • Carbohydrates: 8 g
  • Protein: 17 g

Recipe Tips

If you don't have an Instant Pot, you can also make this soup on the stovetop. Simply sauté the vegetables in a pot and then add the remaining ingredients. Simmer for about 15 minutes, or until the soup is thick and creamy.

If you don't have white wine, you can substitute with an equal amount of chicken broth.

This soup is also delicious with cooked shrimp, instead of crabmeat.


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