Instant Pot Creamy Potato Shrimp Chowder (30-Minute Seafood Comfort)
This Instant Pot Creamy Potato Shrimp Chowder delivers rich seafood comfort in just 30 minutes. Tender potatoes, sautéed shrimp, aromatics, and a velvety cream cheese base create a thick, luxurious chowder perfect for cold nights.
Equipment
- Instant Pot (pressure cooker)
- Cutting board
- Chef’s Knife
- Wooden spoon
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 Tbsp unsalted butter, divided
- 1 medium onion, minced
- 2 medium carrots, minced
- 2 celery ribs, diced
- 3 medium potatoes, diced (about 1.5 lbs total)
- 2 cloves garlic, minced
- 4 cups chicken stock or vegetable stock
- 1 bay leaf
- 0.5 tsp paprika
- 0.5 tsp dried thyme
- 0.25 cup cream cheese, softened and cubed
- 0.25 cup heavy cream
- 0.5 tsp cayenne pepper (optional)
- 0.5 tsp Old Bay seasoning (optional)
- parmesan cheese and fresh parsley for garnish
Instructions
- Set the Instant Pot to Sauté mode. Melt 1 tablespoon of butter and cook the shrimp for 2–3 minutes until opaque. Transfer shrimp to a plate and set aside without rinsing the pot.
- Add remaining 2 tablespoons butter. Sauté onions, carrots, and celery for 3 minutes. Add garlic and diced potatoes and cook for 1 minute.
- Stir in paprika, thyme, bay leaf, and optional spices. Add stock and softened cream cheese cubes. Close lid and set vent to Sealing. Pressure cook on High for 2 minutes.
- Perform a Quick Release. Stir in heavy cream until cream cheese is fully melted and the chowder is smooth.
- Return cooked shrimp to the pot. Warm for 1–2 minutes using Reheat or low Sauté. Season to taste and serve topped with Parmesan and parsley.
Notes
Sauté the shrimp first and set aside—this prevents overcooking. Add softened cream cheese in small cubes on top of the vegetables to avoid triggering the Instant Pot burn warning.