Instant Pot Crab Bisque

This Instant Pot Crab Bisque is a delicious go-to bisque soup made in the Instant Pot. We used lump crab, coconut milk, and other fresh ingredients; this warm bisque is just what you need to stay warm this winter.

Instant Pot Crab Bisque

 Our Instant Pot Crab Bisque, made with Thai Kitchen Coconut Milk, is perfect for this time of the year. Satisfy your taste buds.

What’s in our Instant Pot Crab Bisque

It’s rich and creamy and made with lump crab meat, carrots, onions, vegetable stock, and a quartet of seasonings. Instead of heavy cream, we’re using coconut milk. Yes, coconut milk, which makes for a delicate and lighter crab bisque. Plus, who can argue with a healthy crab bisque? This crab bisque is all kinds of good with a deep full flavor that will satisfy your taste buds. 

What You Will Need To Make Our Instant Pot Crab Bisque:

Lump Crab. There are a few variations you can get lump crab. The first choice is fresh King crab legs, Maryland Blue Crab and Dungeness crab are all excellent choices. And in all honesty, it doesn’t matter whether you’re using fresh, frozen, and yes, canned crab meat with the right technique and additional ingredients. You can still create an excellent crab bisque with rich flavor.

Coconut Milk. Crab Bisque is traditionally made with heavy whipping cream, but if you’re thinking coconut milk isn’t up for the job, make no mistake; you’re in for a pleasant and tasty surprise. Thai Kitchen Coconut replaces heavy cream with aplomb and provides a delicate creaminess that is the centerpiece of any respectable crab bisque.

Mirepoix of Carrots, Onions & Garlic. This bisque’s vegetable base is a familiar trio of usual suspects, carrots, onions, and garlic. The carrots add a touch of sweetness, while the onions and savory garlic notes lend to this comfort food its depth of flavor.

Sweet Basil & Opal Basil. Because I made this soup at the height of summer, I was able to take advantage of the bevy of herbs growing in our summer garden. And because I love fresh basil, I clipped three sweet basil, and three opal basil leaves to add a complexity of flavor to our crab bisque. The sweet basil adds pepper and mint elements, and the opal basil lends notes of earthy sage.  I add them when I ladle the soup into the blender so their presence can imbue the bisque with aromatic herbaceousness and summer light.

Rue. A quick rue made with all-purpose flour and unsalted butter, of course, is how we get this bisque to mature into the characteristic consistency. First, I melt the butter in a saucepan over med-high heat, then whisk in the flour a tablespoon at a time, be careful not to scorch the rue, or you’ll have to start all over again. Just before the rue turns a dark blond color, I add a few turns of freshly cracked peppercorn. Perfect.

Vegetable Stock. Some folk use chicken stock when making crab bisque; I wholeheartedly don’t see it this way. I don’t want any other meat flavor to interfere with the taste of the crab meat. Call me crazy, but you will have to agree this crab bisque is all that!

Old Bay Seasoning, Worcestershire Sauce, Fresh Lemon Juice, Sea Salt & Freshly Cracked Black Peppercorns. We’re just intensifying the flavor profile. That’s all, nothing to see here!

Dry White Wine & Tomato Paste. The wine raises the bar, and the tomato paste adds more garden flavor and gives this dish a familiar blush.

Toppings. For this crab bisque, I set out oyster crackers, fresh young basil leaves, and grated Parmigiano-Reggiano, now top that!

What is the difference between she crab soup and crab bisque?

She-Crab Soup is made with the whole crab you cook and then have to break apart and use. Crab Bisque tends to use lump crab for a simple prep of the thick and creamy bisque. Bisque is a very thick and creamy soup made with white wine, vegetable stock, and coconut milk.

What is the definition of a bisque?

Bisque would be defined as a thick and creamy soup.  Bisque is made with crab or other shellfish for a delicious seafood-inspired soup. Bisque showcases a thick and creamy soup, where stews are not as creamy in texture. 

If you happen to have leftover crab on hand or a can of lump crab in your fridge, consider making this ultra-creamy soup the whole family can enjoy. 

Instant Pot Crab Bisque Recipe 

Ingredients:

• 1 cup carrots
• 1 cup onion, diced
• 1 1/2 cups Thai Kitchen Coconut Milk
• 5 cups vegetable stock
• 1/2  stick + 2 tablespoons unsalted butter
• 8 tablespoons flour
• 1 tablespoon Old Bay seasoning
  
• 1 tablespoon Worcestershire sauce
• 1 1/2 tablespoons fresh lemon juice
• 1/2 cup dry white wine
• 1 cup lump crab meat
• Kosher salt to taste
• freshly cracked black peppercorns

Directions:

1. Unlock and remove the lid of the Instant Pot and select the Saute setting. Add two tablespoons of extra virgin oil.
2. When the oil is hot, add the onions and carrots. Using a slotted spoon, remove the onions and carrots and place them into a bowl for later. Ensure the Instant Pot is still set to Saute and add a 1/2 stick of unsalted butter.
3. When the butter is melted, use a wire whisk and add the all-purpose flour. Continue to whisk until a dark blond rue appears, continue to stir, and cup by cup, add the vegetable stock.
4. Next, add the Old Bay seasoning, Worcestershire sauce, fresh lemon juice, and dry white wine. Whisk until all of the ingredients are blended.
5. Now, add 1 cup of the lump crab meat, onions, and carrots. Working in batches, ladle the soup into a blender and pulse until the soup is smooth.
6. Repeat until all of the soup has been blended.
7. Return the soup to the Instant Pot, add the remaining lump of crab meat, one tablespoon of butter, and a single tablespoon of extra virgin olive oil. Add Kosher salt and freshly cracked black peppercorns to taste.
8. Serve.

*Note: During the blending process, be sure to remove the center “pour hole ” (also known as a “fill cap”) located on the blender lid to allow steam to escape. Not doing so may result in excess pressure build-up and the lid blowing off.

What do you eat crab bisque with?

Consider pairing a fresh green salad with a citrus vinegarette with your soup, oyster crackers, sandwich, etc. This recipe is very hearty and can easily be a meal in one. But feel free to pair with any or all your favorite side dishes. 

Can I freeze crab bisque?

Due to some of the ingredients in this dish, you will find it can curdle once it thaws. To help prevent curdling, whisk well as you are whisking up the soup to reheat on the stove. Also, heating up on a low heat can help allow all the ingredients to re-incorporate. 

When you freeze the bisque, leave some room at the top of the freezer container. Soups and bisques expand as they freeze. If you fill it too full, it will break open the lid and make a mess in the freezer. 

Now that you have this recipe, it’s time to grab all the ingredients and give it a try. 

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Instant Pot Crab Bisque Recipe

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Ingredients

• 1 cup carrots
• 1 cup onion, diced
• 1 1/2 cups Thai Kitchen Coconut Milk
• 5 cups vegetable stock
• 1/2  stick + 2 tablespoons unsalted butter
• 8 tablespoons flour
• 1 tablespoon Old Bay seasoning
• 1 tablespoon Worcestershire sauce
• 1 1/2 tablespoons fresh lemon juice
• 1/2 cup dry white wine
• 1 cup lump crab meat
• Kosher salt to taste
• freshly cracked black peppercorns

Instructions

1. Unlock and remove the lid of the Instant Pot and select the Saute setting. Add two tablespoons of extra virgin oil.
   
2. When the oil is hot, add the onions and carrots. Using a slotted spoon, remove the onions and carrots and place them into a bowl for later. Ensure the Instant Pot is still set to Saute and add a 1/2 stick of unsalted butter.
   
3. When the butter is melted, use a wire whisk and add the all-purpose flour. Continue to whisk until a dark blond rue appears, continue to stir, and cup by cup, add the vegetable stock.
   
4. Next, add the Old Bay seasoning, Worcestershire sauce, fresh lemon juice, and dry white wine. Whisk until all of the ingredients are blended.
   
5. Now, add 1 cup of the lump crab meat, onions, and carrots. Working in batches, ladle the soup into a blender and pulse until the soup is smooth.
   
6. Repeat until all of the soup has been blended.
   
7. Return the soup to the Instant Pot, add the remaining lump of crab meat, one tablespoon of butter, and a single tablespoon of extra virgin olive oil. Add Kosher salt and freshly cracked black peppercorns to taste.
   
8. Serve.

Notes

*Note: During the blending process, be sure to remove the center “pour hole ” (also known as a "fill cap") located on the blender lid to allow steam to escape. Not doing so may result in excess pressure build-up and the lid blowing off.