Instant Pot Crab Bisque Recipe
Ingredients
- 3 tbsp EVOO divided
- 1 cup carrots chopped
- 1 cup onion diced
- 1 1/2 cups Thai Kitchen Lite Coconut Milk
- 5 cups vegetable stock
- 4 tbsp unsalted butter
- 6 tbsp flour
- 1/2 tbsp Old Bay® seasoning
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp fresh lemon juice
- 1/2 cup dry white wine
- 1 1/2 cup lump crab meat fresh or canned
- Kosher salt to taste
- Freshly cracked black peppercorns
Instructions
- Unlock & remove the lid of the Instant Pot® & select the Sauté setting, and add two tablespoons of EVOO. When the oil is hot, add onions and carrots & sauté until the onions are opaque, 5-7 minutes
Using a slotted spoon, remove onions & carrots & place them into a bowl for later.
Keep the Instant Pot® on Sauté & add 4 tbsp of unsalted butter.
When the butter is melted, use a wire whisk & add all-purpose flour. Continue to whisk until a dark blond roux appears in about 5 minutes.
Continue to stir & cup by cup, add the vegetable stock, and cook, still using the sauté setting, for ~5 minutes.
Add Old Bay® seasoning, Worcestershire sauce, fresh lemon juice, & dry white wine. Whisk until all ingredients are blended. Add 1 cup of the lump crab meat, Coconut Milk, onions, and carrots. Working in batches, ladle the soup into a blender and pulse until the soup is smooth
Repeat until soup has blended
Return soup to the Instant Pot® & select the sauté setting & warm the bisque until it steams ~5 minutes.
Add the remaining lump crab meat, 1 tbsp of butter, & 1 tbsp of EVOO.
Add Kosher salt & freshly cracked black peppercorns to taste.
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.