Instant Pot Curry Shrimp Chowder

This quick and easy soup has a symphony of exotic flavors that come together in minutes. The secret ingredients are almond butter and a protein boost from quick-cooking shrimp!

Nutrition Info Per Serving
Calories: 281; Total fat: 13g; Saturated Fat: 1g; Cholesterol: 107mg; Sodium: 654mg; Carbohydrates: 17g; Fiber: 6g; Sugars: 5g; Protein: 24g

	1 Tbsp. olive oil
	1 medium red onion, chopped
	1 medium green bell pepper, seeded and chopped
	1/2 cup chopped celery
	2 garlic cloves
	2 tsp. minced ginger
	3/4 tsp. kosher salt
	1 Tbsp. curry powder
	1 cup canned tomato sauce
	3 cups chicken stock (homemade or low-sodium)
	3 Tbsp. almond butter
	12 oz. large uncooked shrimp – peeled, deveined and tails removed
	1 cup frozen shelled edamame
	3 cups baby spinach leaves
	1/2 cup chopped scallions

1.	Select Sauté and add the olive oil to the inner pot. Add the onion, bell pepper, and celery and sauté for 2-3 minutes.
2.	Add the garlic, ginger, salt and curry powder, and sauté for an additional 3 minutes. Add the tomato sauce, chicken stock, and almond butter. Whisk until the ingredients are combined.
3.	Cover, lock the lid and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.
4.	Remove the lid, add the shrimp and edamame. Mix well. Select sauté and cook for 5 to 7 minutes, or until the shrimp are opaque, and then stir in the spinach.
5.	Ladle chowder into bowls and top with chopped scallions. Serve hot.

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Ingredients

Recipe developed by Dana Angelo White, MS, RD for the Healthy Instant Pot Cookbook

Instructions

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