Here is another instant pot shrimp etouffee for lunch or dinner recipe that I know you are going to enjoy.

The instant pot Shrimp Etouffee is a simple shrimp recipe; you don’t need to have experience in cooking shrimp in order to prepare it.



Ready In:




Good For:


Instant pot shrimp etouffee is pure Creole heaven with Juicy shrimp dish smothered in a rich and flavorful tomato sauce and authentic southern flavors with lots of seasonings, served over rice.



  • Margarine (1/4 cup).

  • Chopped onion (1/2 cup).

  • 1/2 cup: of green onion, chopped.

  • Green bell pepper, chopped (1/2 cup).

  • 4 cloves of garlic, minced.

  • Chopped celery (1/2 cup).

  • 1/2 cup: of parsley, chopped.

  • 3 Tablespoons: of tomato paste.

  • 10.75 ounce can of cream of chicken soup, condensed.

  • 1 pound: of shrimp, cleaned.

  • Dash of salt.

  • Hot sauce (1/4 teaspoons).

  • 1/4 teaspoons: of cayenne pepper.



Step 1

 In an instant pot, add in the margarine, onion, chopped green onion, chopped green bell pepper, minced garlic and chopped celery.

Step 2

Using the instant pot “sauté” function cook on the highest setting for 8 to 9 minutes.

Step 3

Add in the chopped parsley, tomato paste, condensed cream of chicken soup, hot sauce and cayenne pepper. Stir gently to mix. Cook for another 5 minutes in the instant pot.

Step 4

Stir again and cook more for an additional 5 minutes or until thick in consistency.

Step 5

Remove and cool for 5 minutes before serving.

Step 6



Calories: 1752,


Total Fat: 40.8g, 


Saturated Fat: 22.2g, 


Cholesterol:   1008mg, 


Sodium: 9708mg, 


Potassium: 2280mg,


Total Carbohydrates: 216g, 


Fiber: 14.4g, 


Sugars: 21.6g, 


Protein: 120g.


If you want to put something exciting on your dining table, this Shrimp Etouffee is a special and perfect recipe to start.

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