Instant Pot Crab Bisque Recipes

Steps:

• Spray a stockpot with cooking spray.
• Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
• Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Steps:

• Place a trivet in the multi-functional pressure cooker (such as Instant Pot®) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer crab legs to a serving dish. Squeeze lemon juice on top and serve with melted butter.

Steps:

• Combine imitation crab, both condensed soups, mayonnaise, onion, bell pepper, celery, seafood seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a stock pot. Slowly add half-and-half and bring to a simmer. Simmer until hot, about 30 minutes.

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.