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    Home » Instant Pot

    Instant Pot Shrimp Stock

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Sep 10, 2018 | Updated: Jan 18, 2022 | Author: Paint the Kitchen Red | 2 Comments

    JUMP TO RECIPE
    Instant Pot Seafood Shrimp Stock Pinterest - mason jar of seafood stock on window sill - Paint the Kitchen Red

    The Instant Pot is a great hands-off and easy way to make seafood or shrimp stock.  Use this Instant Pot 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.

    Instant Pot Seafood Stock in mason jar on a window sill

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. FAQS
    4. INGREDIENTS
    5. STEP BY STEP INSTRUCTIONS
    6. RECIPE CARD – PRINTABLE
    7. RELATED RECIPES AND GUIDES

    Introduction

    If you’re making a seafood-based dish that calls for broth, you don’t need to buy it. And don’t substitute chicken or vegetable broth! Instead, use a homemade shrimp stock. 

    The Instant Pot allows you to make this seafood stock without babysitting it like you would on the stove. Just turn it on and leave it to do its thing!

    I use Instant Pot Seafood Stock for seafood bisques, stews, soups, and Cajun dishes like jambalaya, étouffée, and gumbo. It works great even in clam chowder.

    Tips and Substitutions


    Seafood Types

    You can use any shellfish shells (e.g. crab, lobster) or even shrimp heads.


    Frozen Shrimp Shells

    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.


    Flavorings

    Add your choice of herbs and flavors including thyme, lemon slices, salt, black pepper, or Creole seasoning.


    Pressure Release

    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. Read more about the different kinds of pressure release.


    Doubling

    Make a larger quantity of Instant Pot shrimp stock by doubling the recipe. There’s no need to change the cooking time.


    Freeze Stock

    Freeze stock in ice cube trays and store in freezer bags to use later.

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    FAQS


    How long can I store the shrimp stock in the refrigerator?

    You can store it in the fridge for up to 3 days.

    How long can I store it in the freezer?

    Freeze the stock in ice cube trays and once they’re solid, store the cubes in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.

    How can I add more flavor?

    Add vegetables like carrots or garlic and herbs like thyme or parsley for even more flavor.

    Instant Pot Shrimp Stock Ingredients

    Here’s what you need for this recipe:

    • Shrimp shells
    • Parsley
    • Celery
    • Onion
    • Bay leaves
    • Water

    More ingredient details are in the recipe card at the bottom of this post.

    How to Make Shrimp Stock in the Instant Pot (Step by Step Instructions)

    1. Stir all ingredients together
    2. Pressure cook
    3. Release pressure
    4. Drain the stock

    Stir all ingredients together

    Instant Pot Seafood Stock Instructions 1 collage - water, shrimp shells and vegetables, stirred
    • 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 30 minutes

    Instant Pot Duo Manual mode 30 minutes collage - close lid, press manual, press - or +, display shows 30 - Paint the Kitchen Red
    • 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 30 minutes

    Instant Pot Ultra pressure cook 30 minutes collage - close Instant Pot Ultra, set time to 00:30 and select Pressure Cook, press start - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 30 minutes (00:30).
    • Press ‘Start’.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to ‘On’.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.

    How to Naturally Release Pressure (NPR) on the DUO and ULTRA

    Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
    Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red
    • Allow the pressure to release naturally (NPR).  The float valve will be in the down position.  This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
    • Press Cancel and open the Instant Pot.

    Drain the stock

    Instant Pot Seafood Stock Instructions 2 collage - cooked stock, drained in colander, broth in bowl - Paint the Kitchen Red
    • 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 in mason jar on a window sill

    Instant Pot Shrimp Stock | Seafood Stock

    The Instant Pot is a great hands-off and easy way to make shrimp stock or seafood stock.  Use the stock for soups, stews, or any seafood dish including Cajun and Creole dishes like étouffée, whether made in the Instant Pot or not.
    5 from 1 vote
    PRINT PIN RATE
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 10
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Fine mesh sieve

    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 the contents 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

    Serving: 1 serving | Calories: 10 kcal | Carbohydrates: 1 g | Protein: 1 g | Sodium: 370 mg | Sugar: 1 g
    Course Soups/Stews
    Cuisine American
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    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    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.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

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    Reader Interactions

    Comments

    1. Shelley

      December 20, 2021 at 2:55 pm

      5 stars
      What a good idea – I love that I can use the shrimp tails to make this broth. I freeze the broth in an ice cube tray and use it recipes as needed.

      Reply
      • Paint the Kitchen Red

        December 20, 2021 at 2:58 pm

        I’m glad you liked the recipe – thanks for taking the time to comment!

        Reply

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