Instant Pot® Shrimp Broth recipe

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Ingredients

4 cups shrimp shells from 2 pounds of shrimp
10 baby carrots
1 onion, halved and root end removed
1 stalk celery, cut into thirds
2 cloves garlic, halved
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
5 cups water

Nutrition Info

18.6 calories
carbohydrate: 4.3 g
cholesterol: : -
fat: 0.1 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 400.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions, set timer for 60 minutes. Allow 10 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

Recipe Yield

6 cups broth

Recipe Note

Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.

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