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 
– 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 
If you’re new to the Instant Pot
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
- 1 large or 2 small bay leaves
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
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 |
