Instant Pot Curry Shrimp Chowder

Select Sauté and add the olive oil to the inner pot.

Add the onion, bell pepper, and celery and sauté for 2-3 minutes.

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.

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.

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.

Ladle chowder into bowls and top with chopped scallions. Serve hot.