Instant Pot Shrimp and Bok Choy Soup Recipe (2024)

Please note: Posts may contain affiliate links or sponsored content. For more of our disclosure policy, click here. For more of our privacy and cookie policy, click here. As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases.

This simple, yet flavorful, instant pot shrimp and bok choy soup recipe is easy to make, healthy, and oh so satisfying. A great lunch or a perfect meal soup starter, your family will love this fabulous instant pot soup recipe.

Instant Pot Shrimp and Bok Choy Soup Recipe

If you enjoy instant pot soup recipes, you may want to try these recipes:

● Instant Pot Cream of Mushroom Soup Recipe
● Instant Pot Hearty Beef Barley Soup Recipe
● Instant Pot Chicken Gumbo Recipe

Tips for making this Instant Pot Shrimp and Bok Choy Soup recipe:

● I suggest using homemade or low-sodium chicken stock.

● If you do not have shrimp shells (2-3 cups) then use two (2) cups of shrimp stock and skip to step 5.

● When using the slow cooking option on the instant pot it is EXTREMELY important that you remember to keep the toggle switch on the top in the venting position.

● You can substitute 2 teaspoons of freshly grated ginger for the ginger powder if you like.

● You can add up to three cups of bok choy for this recipe.

Instant Pot Shrimp and Bok Choy Soup Recipe Ingredients:

● 4 cups Chicken Stock
● 2 cups Shrimp Shells
● 2 Celery Stalks, sliced thinly on the diagonal
● 1 Carrot, large, sliced thinly
● 1 tsp Garlic, minced
● 1 tsp Ginger Powder
● Salt, to taste
● Pepper, to taste
● ½ lb Shrimp, raw, tails removed
● 2 cups Baby Bok Choy, sliced roughly
● 2 tsp Sesame Oil

Instant Pot Shrimp and Bok Choy Soup Mise en Place:

● Measuring Cup
● Measuring Spoons
● Cutting Board
● Knife
● Instant Pot
● Slotted Spoon or Strainer

Instant Pot Shrimp and Bok Choy Soup Recipe Directions:

1. Pour the chicken stock into the instant pot insert.
2. Add the shrimp shells.
3. Using the slow cooker function, cook on low for 2 hours.

4. Using a slotted spoon or strainer, remove all the shrimp shells.

5. Add the sliced celery, sliced carrots, garlic, garlic powder, salt, and pepper to the stock.
6. Cover and cook on regular heat for 1 hour or less, depending on how you prefer the vegetables. I prefer them tender but still firm, so I did not need more than 1 hour for the carrots to be cooked.
7. Add the bok choy and the shrimp.
8. Cover and cook for another 30 minutes or so on the same heat level.

9. Add the sesame oil and serve!

Yield: 1

Instant Pot Shrimp and Bok Choy Soup Recipe

Ingredients

4 cups Chicken Stock
2 cups Shrimp Shells
2 Celery Stalks, sliced thinly on the diagonal
1 Carrot, large, sliced thinly
1 tsp Garlic, minced
1 tsp Ginger Powder
Salt, to taste
Pepper, to taste
½ lb Shrimp, raw, tails removed
2 cups Baby Bok Choy, sliced roughly
2 tsp Sesame Oil

Instructions

Pour the chicken stock into the instant pot insert.
Add the shrimp shells.
Using the slow cooker function, cook on low for 2 hours.
Using a slotted spoon or strainer, remove all the shrimp shells.
Add the sliced celery, sliced carrots, garlic, garlic powder, salt, and pepper to the stock.
Cover and cook on regular heat for 1 hour or less, depending on how you prefer the vegetables. I prefer them tender but still firm, so I did not need more than 1 hour for the carrots to be cooked.
Add the bok choy and the shrimp.
Cover and cook for another 30 minutes or so on the same heat level.
Add the sesame oil and serve!

Notes

Always read the directions for your instant pot before operating.
When using the slow cooking option on the instant pot it is EXTREMELY important that you remember to keep the toggle switch on the top in the venting position.