Instant Pot Seafood Soup
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
INSTANT POT® SEAFOOD CHOWDER
A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.
Provided by Paula Copeland
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
- Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g
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- For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
- Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary.
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- Saute onion in butter until tender. Add flour, Old Bay seasoning and thyme and saute 2-3 minutes.
- Combine all remaining ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.
- Pressure cook on manual for 5 minutes, natural pressure release about 10 minutes. Then, blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).
- Add heavy cream and seafood, then continue cooking on saute mode, uncovered, for about another 10 minutes (stirring frequently), until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Do not boil.
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