Instant Pot Seafood Bisque with Shrimp and Crab

Name: Instant Pot Seafood Bisque with Shrimp and Crab
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons (28 g) unsalted butter, at room temperature; 1 medium (150 g) yellow onion, finely diced; 2 stalks (100 g) celery stalks, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 pound (450 g) large shrimp, peeled and deveined, shells reserved; ¾ pound (340 g) lump crab meat, picked over for shells, drained if canned or frozen; 3 tablespoons (45 g) tomato paste; ½ cup (120 ml) brandy or cognac; 4 cups (960 ml) seafood stock or chicken broth; 2 leaves bay leaves; 3 sprigs fresh thyme sprigs; to taste black pepper; to taste sea salt; ¾ cup (180 ml) heavy cream, cold or at room temperature; 1 teaspoon (2 g) smoked or sweet paprika (optional); ¼ cup (15 g) fresh parsley, finely chopped, for garnish (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A silky, luxurious bisque loaded with sweet shrimp and tender crab, enriched with cream and a touch of brandy. The Instant Pot builds deep flavor quickly by sautéing aromatics and seafood, then pressure-cooking the base to concentrate and meld tastes. Finished with a splash of heavy cream and fresh herbs, this French-inspired bisque is elegant enough for guests yet simple enough for a weeknight dinner.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups bisque per person)

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Ingredients

4 servings

2 tablespoons (28 g) unsalted butter, at room temperature
1 medium (150 g) yellow onion, finely diced
2 stalks (100 g) celery stalks, finely diced
4 cloves (20 g) garlic cloves, minced
1 pound (450 g) large shrimp, peeled and deveined, shells reserved
¾ pound (340 g) lump crab meat, picked over for shells, drained if canned or frozen
3 tablespoons (45 g) tomato paste
½ cup (120 ml) brandy or cognac
4 cups (960 ml) seafood stock or chicken broth
2 leaves bay leaves
3 sprigs fresh thyme sprigs
to taste black pepper
to taste sea salt
¾ cup (180 ml) heavy cream, cold or at room temperature
1 teaspoon (2 g) smoked or sweet paprika (optional)
¼ cup (15 g) fresh parsley, finely chopped, for garnish (optional)
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (5)

6-quart Instant Pot (or similar electric pressure cooker)
wooden spoon for stirring
measuring cups and spoons
cutting board and sharp knife
small bowl for slurry (optional, if thickening)

Steps

Before you start

Have all ingredients prepped and within arm's reach—the Instant Pot sauté phase moves quickly.
If your shrimp are frozen, thaw them in the refrigerator the night before, or in cold water 30 minutes before cooking.
Measure the seafood stock or broth so it's ready to add.
Use high-quality brandy if you have it; a good cognac adds nuance, but a basic brandy works fine.

1
Sauté aromatics and seafood
- Turn the Instant Pot to the sauté setting on medium heat.
- Once hot, add the butter, onion, celery, and garlic.
- Stir frequently for 3–4 minutes until softened and fragrant.
- Add the peeled shrimp and the reserved shrimp shells, stirring often for 2 minutes until the shrimp just begins to turn pink on the outside (they will finish cooking under pressure).
- The shells will help build a rich flavor base.
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Ready when: Shrimp is barely pink on the outside and shells are releasing flavor into the pot
Tip: Do not fully cook the shrimp at this stage—they will toughen. The goal is to get color and flavor from the shells.
2
Deglaze with brandy
- Pour the brandy into the pot and stir with a wooden spoon, scraping the bottom to release any browned bits (fond).
- Let it simmer on sauté for 1–2 minutes, allowing the alcohol to slightly reduce and the flavors to concentrate.
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Ready when: Brandy has reduced slightly and smells fragrant without harsh alcohol notes
Tip: Scrape the bottom of the pot thoroughly so no fond sticks; this adds depth to the bisque.
3
Add tomato paste and stock
- Stir in the tomato paste, mixing well to incorporate it into the liquid.
- Pour in the seafood stock or broth, add the bay leaves and fresh thyme sprigs, and give everything a good stir.
- Season lightly with salt and black pepper—you can adjust seasoning later.
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Ready when: Ingredients are fully incorporated and liquid is warm
Tip: If using canned seafood stock, taste it first—some brands are saltier than others, so go easy on added salt now.
4
Pressure cook
- Turn off the sauté function.
- Secure the lid, ensuring the valve is set to sealing.
- Cook on high pressure for 8 minutes.
- This time allows the shrimp shells and aromatics to infuse the liquid and the shrimp meat to gently finish cooking.
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Ready when: Pressure indicator shows high pressure is reached
Tip: Do not open the lid prematurely; the pressure cooker will not come to pressure if the valve is not sealed properly.
5
Natural release and strain
- Once the cook time ends, turn off the Instant Pot and allow it to naturally release pressure for 10 minutes (the button on top will drop when ready to open).
- Carefully open the lid away from your face.
- Strain the bisque through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract all liquid and flavor.
- Discard the shrimp shells, bay leaves, and thyme.
- Return the strained liquid to the Instant Pot inner pot.
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Ready when: Pressure indicator button drops and valve can be opened safely
Tip: Let pressure release naturally rather than quick-releasing so the broth stays clear and doesn't lose delicate flavors.
6
Add crab and cream
- Turn the Instant Pot to sauté on medium heat.
- Once the broth is warm, add the picked-over crab meat and gently fold it in with a wooden spoon.
- Pour in the cold or room-temperature heavy cream in a slow stream, stirring constantly to prevent curdling.
- The mixture should be silky and pale coral in color.
- If using paprika, add it now and stir well.
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Ready when: Cream is fully incorporated and bisque is creamy and smooth, with no visible streaks
Tip: Pour cream slowly and stir constantly—if the liquid is too hot and you add cold cream too quickly, it may curdle or separate.
7
Simmer and adjust seasoning
- Let the bisque simmer gently on sauté for 2–3 minutes, stirring occasionally, until it reaches a light steam (do not boil).
- Taste and adjust seasoning with salt, black pepper, and a squeeze of fresh lemon juice if desired.
- The lemon brightens the richness of the cream and seafood.
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Ready when: Bisque is hot throughout and seasonings taste balanced—not too salty, with a subtle acidity
Tip: Taste several times and adjust in small increments rather than all at once. The crab and cream can mute flavors.
8
Serve and garnish
- Turn off the Instant Pot.
- Ladle the bisque into warm bowls.
- Finish each serving with a sprinkle of fresh parsley and a small crack of black pepper.
- Serve immediately with crusty bread or crackers on the side if desired.
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Tip: Warm the serving bowls by rinsing with hot water and drying just before serving—this keeps the bisque hot longer.

Good to know

Tips

The shrimp shells are essential to flavor—do not discard them before cooking. They infuse the broth with natural umami and a subtle seafood sweetness that makes the bisque taste restaurant-quality.
If the bisque seems too thick after straining, thin it with a little extra stock or broth stirred in during the simmer step. If too thin, you can make a slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in while simmering on low heat until thickened.
This bisque is naturally luxurious but not heavy. Serve it as an elegant first course in smaller 1-cup bowls with warm bread, or as a main course in larger 2-cup portions alongside a simple green salad.
Smoked paprika adds a subtle smoky note that complements seafood, but it is optional—leave it out if you want pure seafood and cream flavors to shine.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over medium-low heat, stirring often and adding a splash of cream or broth if the bisque has thickened. Do not boil. The bisque can be frozen for up to 1 month; thaw in the refrigerator overnight and reheat as above, though the texture may be slightly less smooth after freezing.

Substitutions

seafood stock or chicken broth → chicken broth or vegetable broth. Chicken broth works well and is more accessible. Vegetable broth is lighter and will make a less rich bisque. Use the same amount.
brandy or cognac → dry white wine or dry sherry. Either adds acidity and depth without the sweetness of brandy. Use the same amount. Skip the reduction step if using wine and cook for 30 seconds instead.
lump crab meat → all shrimp, lobster meat, or a mix of shrimp and white fish. Use the same total weight. All-shrimp bisque is delicious. Lobster will be richer. Fish such as halibut or cod adds sweetness and flakes into the soup.
heavy cream → crème fraîche or Greek yogurt. Crème fraîche gives a tangy richness; use the same amount. Greek yogurt is lower in fat and must be stirred in off heat to prevent curdling. Use the same amount but add at the very end.