Go Back
New Orleans Shrimp and Corn Bisque taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Shrimp and Corn Bisque in Your Pressure Cooker

A rich, comforting bisque with sweet corn, tender shrimp, smoky bacon, and the warmth of Cajun seasoning. A portion of the shrimp and corn is blended to create a thick, flavorful base—no heavy-handed creaminess, just depth and balance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 325 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 pound medium shrimp peeled and deveined, tails off, divided
  • 2 cups corn kernels fresh or frozen, divided
  • 3 cups seafood broth or shrimp stock, divided
  • 4 slices thick-cut bacon diced small
  • 1 tablespoon butter
  • 1 small yellow onion finely chopped
  • 1 rib celery finely chopped
  • ½ medium green bell pepper finely chopped
  • 2 cloves garlic minced
  • ½ teaspoon Cajun seasoning or Creole seasoning
  • ½ teaspoon dried thyme
  • ½ cup heavy cream plus more to taste
  • fine sea salt and freshly ground black pepper to taste

Instructions
 

Instructions

  • Start out crispin up your diced bacon in that pressure cooker pot on medium heat. Get ‘em nice and golden then scoop ‘em out and set aside. Keep all those bacon drippings in the pot; they’re your flavor kickstarter.
  • Toss in a tablespoon of butter with the drippings. Add your chopped onion, celery, and green bell pepper. Sauté till they soften up, about 5 minutes. Your kitchen gonna smell real good here.
  • Stir in minced garlic and white parts of green onions. Cook just a minute more so that garlic gets fragrant but doesn’t burn.
  • Pour in half the seafood broth and half the corn kernels. Bring it up till it boils, then you close that lid with your sealing ring on and get ready to pressure cook.
  • Set your pressure cooker to high pressure and cook for about 15 minutes. You start timing once the valve hiss tells you it’s sealed tight.
  • Do a quick release to let out the steam, then open the lid carefully. Grab your immersion blender and blend that soup right there until it’s nice and smooth.
  • Add the remaining corn and shrimp into the pot. Close the lid again but this time you don’t gotta pressure cook. Just simmer on the sauté setting for 5 minutes until shrimp turn pink and you notice that perfect texture.
  • Throw back in the crispy bacon and the green parts of the green onions, stir it up, and get ready to serve that bisque hot.

Notes

Using fresh shrimp and corn gives the bisque a natural sweetness that complements the smoky bacon and Cajun spice.