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Instant Pot Pasta Soup with Shrimp — Light, packed with flavor, this heartwarming pasta soup features delicious grilled shrimp with a spicy twist. Add tomato, garlic and baby spinach to make it the perfect healthy and warming meal!
Photo credit: © Eatwell101.com
Ingredients list for the Instant pot Shrimp Pasta Soup
- 8 oz (220g) raw medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 8 oz (220g) tortellini
- 3 cloves garlic, minced
- 1 handful cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon tomato paste
- 6 cups (1 1/2 l) water or 6 cups low-sodium vegetable broth
- 6 oz fresh baby spinach
- 1/4 teaspoon red pepper flakes
- 1 teaspoon smoked paprika or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In the insert of the Instant Pot, add pasta, halved tomatoes, tomato paste, basil, garlic, and water (or vegetable broth). Close the lid and valve, set up to quick mode for 4 minutes. The pressure cooker will warm up for 10 minutes then start the cooking for 4 minutes.
2. In the meantime, add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning, and salt and cook shrimp on both sides on medium heat until cooked through about 5 minutes. Remove shrimp from the skillet and set aside.
3. When pasta soup is done push “cancel” to stop the warming mode and release the pressure valve. Once the steam is released carefully lift the lid and open. Add baby spinach and give a good stir until spinach is slightly wilted.
4. Divide the soup into bowls and top with grilled shrimps and additional basil, if you want. Enjoy!
