Pressure-Cooker Shrimp Bisque

shrimp bisque
Photo: Marcus Nilsson

Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste of the sea. It makes an impressive first course at a dinner party. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).


  • 1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved

  • Kosher salt and freshly ground pepper

  • 2 tablespoons cornstarch

  • 1 cup dry white wine, such as Sauvignon Blanc

  • ¼ cup finely chopped onion

  • ¼ cup finely chopped celery

  • ¼ cup finely chopped carrot

  • 1 teaspoon sweet paprika

  • 1 cup heavy cream

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon unsalted butter

  • Watercress (or more fresh dill) and toasted baguette slices, for serving


  1. Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.

  2. In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.

    Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

  4. Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.

  5. Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.

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