Ingredients
Scale
- 2–3 tsp. olive oil
- ¼ cup yellow onion, diced
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 (14.5 oz.) can diced tomatoes
- 24 oz. low-sodium vegetable broth
- 1 Tbsp. Old Bay seasoning
- 1 tsp. dried dill
- ¼ tsp. paprika
- 12 oz. frozen lobster meat (reserve ½ cup for garnish)
- ½ cup half-and-half or fat-free half-and-half (for creamier bisque, can use more)
- Salt, to taste
- Fresh chopped parsley and fresh ground black pepper, for garnish (if desired)
Instructions
- Turn Instant Pot to sauté. Add olive oil and next 6 ingredients (through potato) to pot; sauté, uncovered, until vegetables are tender, about 5-6 minutes.
- Add diced tomatoes and their juice to pot; stir to combine. Add broth, seasonings (Old Bay, dried dill, paprika) and frozen lobster to pot; stir to mix. Cover pot, turn steam release handle on lid to venting, set pot to manual function and cook on high for 4 minutes. Allow pressure to release naturally. (natural release time could vary depending on pressure cooker)
- Using immersion blender, carefully blend hot soup in Instant Pot to chunky or smooth consistency, as desired. (Can also use standing blender.) Fold in half-and-half. If desired, add salt, to taste. Garnish with fresh parsley and fresh ground black pepper, if desired.
Notes
- Suggested accompaniment: mixed-greens salad
- Suggested cooking tools: Instant Pot, cutting board, knife, immersion blender (or standing blender)
- Prep Time: 10
- Category: Lobster
Keywords: Lobster, Lobster Recipes, Soup, Seafood Soup, Instant Pot Lobster Bisque