Five-minute shrimp soup is a rustic fish-stock broth loaded with browned shrimp, golden broccoli, and fresh tomato, perfumed with garlic and rosemary. Everything builds in the Instant Pot in layers, so the broth tastes slow-simmered even though it is fast.
5-Minute Shrimp Soup
(Total Time: 40 MIN| Serves: 5)
Ingredients:
2 lbs (907 g) shrimps, tail-on
1 cup (240 ml) broccoli, cut into florets
4 garlic cloves, minced
1 large tomato, roughly chopped
½ cup fresh parsley, finely chopped
3 tbsp (45 ml) olive oil
3 tbsp butter
4 cups (960 ml) fish stock
Spices:
2 tsp (10 ml) sea salt
1 tsp (5 ml) dried rosemary
Directions:
- Plug in the instant pot. Heat up the olive oil on the ‘’Sauté’’ mode and add broccoli. Stir well and cook until golden brown. Sprinkle with garlic and cook for one more minute.
- Now add tomatoes and pour in some fish stock – about three tablespoons will be enough. Cook for 7-8 minutes, or until most of the liquid evaporates.
- Now add shrimps and briefly brown. Stir well and season with salt and rosemary.
- Add the remaining ingredients and give it a good stir. Seal the lid and set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 15 minutes.
- When done, perform a quick pressure release and open the lid. Optionally, sprinkle with some more herbs or spices and serve immediately.
Per Serving(Calories 399 | Total Fats 20.1g | Net Carbs: 5.4g | Protein: 46.8g |Fiber: 1.2g)
Pro Tips
- Brown the broccoli until golden before anything else — that caramelization is what makes the finished broth taste deep rather than thin.
- Cook the tomatoes down with just a splash of stock first, so they collapse into the base instead of floating in the soup.
- Briefly brown the shrimp before pressure cooking to lock in sweetness; they finish cooking during the 15 minutes under pressure.
- The final shower of fresh parsley and dried rosemary wakes up the whole pot — add it after the lid comes off.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw and pat them dry first so they brown instead of steaming. Tail-on shrimp give the broth extra flavor.
Why do you brown the broccoli first?
Roasty notes from the browning balance the briny fish stock and give the soup a rounded, savory backbone you cannot get from boiling alone.
Does this soup freeze well?
It does for up to 2 months — the shrimp stay tender as long as you thaw it gently and do not re-boil hard.
What if I do not have fish stock?
Seafood or chicken stock both work. If using chicken stock, add an extra pinch of salt to keep the broth tasting oceanic.
Recipe Card
Ingredients
Method
- Plug in the instant pot.
- Heat up the olive oil on the ‘’Sauté’’ mode and add broccoli.
- Stir well and cook until golden brown.
- Sprinkle with garlic and cook for one more minute.
- Now add tomatoes and pour in some fish stock – about three tablespoons will be enough.
- Cook for 7-8 minutes, or until most of the liquid evaporates.
- Now add shrimps and briefly brown.
- Stir well and season with salt and rosemary.
- Add the remaining ingredients and give it a good stir. Seal the lid and set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 15 minutes.
- When done, perform a quick pressure release and open the lid. Optionally, sprinkle with some more herbs or spices and serve immediately. Per Serving(Calories 399 | Total Fats 20.1g | Net Carbs: 5.4g | Protein: 46.8g |Fiber: 1.2g)
