Coconut Lemon Dill Shrimp Soup
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 6 cups | 1.4 l | chicken broth |
| 0.75 cup | 180 ml | coconut cream |
| 3 tbsp | 45 ml | lemon juice |
| 0.75 tsp | 3.8 ml | garlic powder |
| 0.75 tsp | 3.8 ml | onion powder |
| 0.75 tsp | 3.8 ml | salt |
| 3 cups | 720 ml | green beans, trimmed |
| 1.5 cups | 360 ml | sliced mushrooms |
| 1.5 | red bell peppers, sliced | |
| 0.5 cup | 120 ml | chopped fresh dill |
| 1.5 pounds | 680 g | shrimp, peeled and thawed |
| — | fresh dill (optional topping) | |
| — | fresh lemon (optional topping) | |
| — | scallions (optional topping) |
Instructions
Ready in: 18 min. Prep time: 10 min. Cook time: 8 min. Servings: 2-10 (6 Quart / 8 Quart).
- Combine chicken broth, coconut cream, lemon juice, garlic powder, onion powder, and salt in inner steel pot of pressure cooker.
- Add green beans, mushrooms, red bell pepper, and dill to broth mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 4 minutes on High.
- Set steam vent handle to Venting to quick-release pressure.
- Add shrimp to pressure cooker and allow shrimp to cook in the residual heat from the broth until opaque, stirring once, about 4 minutes. Select Cancel.
- Ladle soup into bowls and top with dill, lemon, and scallions.
Mealthy Tip: Substitute a delicate white fish such as cod or haddock for the shrimp. Substitute vegetable broth for the chicken broth to make it pescatarian.
Optional toppings: fresh dill, fresh lemon, scallions.