| 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. |
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!
Excerpted from Healthy Instant Pot Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White
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