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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!

Instant Pot Curry Shrimp Chowder

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Course Main Course, Soup
Cuisine Indian
Servings 4
Diet Gluten Free


  • 1 tbsp olive oil
  • 1 medium red onion chopped
  • 1 medium green bell pepper seeded and chopped
  • ½ cup chopped celery
  • 2 garlic cloves
  • 2 tsp mined ginger
  • ¾ 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
  • ½ cup chopped scallions


  • 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.


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


Calories: 281kcalCarbohydrates: 17gProtein: 24gFat: 13gSaturated Fat: 1gCholesterol: 107mgSodium: 654mgFiber: 6gSugar: 5g
Keyword instant pot recipe, shrimp chowder
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