The Instant Pot is a great hands-off and easy way to make seafood or shrimp stock. Use this Instant Pot Seafood Stock | Shrimp Stock for soups, stews, or any seafood dish including Cajun and Creole dishes like étouffée, whether you make them in the Instant Pot or not.
If you’re making a seafood-based dish that calls for broth, skip the chicken or vegetable broth and use a homemade shrimp stock instead. The Instant Pot allows you to make this seafood stock without babysitting it like you would on the stove.
Tips and Substitutions
– You can use any shellfish shells (e.g. crab, lobster) or even shrimp heads.
– I save the shrimp shells when I make shrimp dishes and store them in the freezer. Then, when I have enough, I use them to make stock – no need to thaw, I put them in frozen.
– Add your choice of herbs and flavors including 
thyme, lemon slices, 
salt, 
black pepper or 
Creole seasoning.
– If you have the time, you can cook the stock for 1 hour and do a Natural Pressure Release (NPR). This will allow the flavors to develop even more.
– Make a larger quantity of Instant Pot shrimp stock by doubling the recipe.
– Freeze stock in ice cube trays and store in a 
ziploc bags in the freezer to use later.
If you’re new to the Instant Pot
and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Seafood Stock | Shrimp Stock.
How to Make Instant Pot Seafood Stock | Shrimp Stock (Step-by-Step Instructions)
- Pour water into the inner pot of the Instant Pot.
- Add shrimp shells, parsley, celery, onion, bay leaves.
- Stir to combine.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘30′ (30 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust the time to 30 minutes (00:30).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 30 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes.
- Press Cancel and open the Instant Pot.
- Set a colander in a medium bowl and drain contents of the inner pot into the colander.
- Transfer the seafood stock to a clean jar and store in the fridge for up to 3 days, until ready to use.
Instant Pot Seafood Stock | Shrimp Stock
Ingredients
- 4 cups water
- Shrimp shells from 2 lbs shrimp
- 1/2 cup parsley packed
- 1 celery stick cut into 1-inch slices
- 1 onion quartered
- 2 small bay leaves or 1 large
Instructions
- Add water to the inner pot of the Instant Pot.
- Add shrimp shells, parsley, celery, onion, bay leaves.
- Stir to combine.
- Pressure cook for 30 minutes and do a Natural Pressure Release (NPR).
- Set a colander in a medium bowl and drain contents of the inner pot into the colander.
- Transfer broth to a clean jar and store in the fridge for up to 3 days, until ready to use.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, cut vegetables, etc.
- See the blog post for more detailed recipe tips.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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| Instant Pot Chipotle Shrimp Soup | Instant Pot Shrimp Étouffée | Instant Pot Shrimp and Grits |
