Instant Pot Curry Shrimp Chowder | Dana White Nutrition

Ingredients

• 1 tbsp olive oil
• 1 medium red onion (chopped)
• 1 medium green bell pepper (seeded and chopped)
• ½ cup chopped celery
• 2 garlic cloves
• 2 tsp mined ginger
• ¾ tsp kosher salt
• 1 tbsp curry powder
• 1 cup canned tomato sauce
• 3 cups chicken stock (homemade or low-sodium)
• 3 tbsp almond butter
• 12 oz large uncooked shrimp – peeled (deveined and tails removed)
• 1 cup frozen shelled edamame
• 3 cups baby spinach leaves
• ½ cup chopped scallions