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How to make Instant Pot Seafood Stock | Shrimp Stock

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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.

Instant Pot Seafood Stock in mason jar on a window sill - Paint the Kitchen Red
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.

 

I use Instant Pot Seafood Stock for seafood bisques, stews, soups and Cajun dishes like étouffée and gumbo.

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.

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How to Make Instant Pot Seafood Stock | Shrimp Stock (Step-by-Step Instructions)

Instant Pot Seafood Stock Instructions 1 collage - water, shrimp shells and vegetables, stirred - Paint the Kitchen Red

  • Pour water into the inner pot of the Instant Pot.
  • Add shrimp shells, parsley, celery, onion, bay leaves.
  • Stir to combine.

 

Instant Pot Duo Manual mode 30 minutes collage - close lid, press manual, press - or +, display shows 30 - Paint the Kitchen Red
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 30 minutes collage - close Instant Pot Ultra, set time to 00:30 and select Pressure Cook, press start - Paint the Kitchen Red

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 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 from 30 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

 

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.
  • Press Cancel and open the Instant Pot.

 

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 - Paint the Kitchen Red

Instant Pot Seafood Stock | Shrimp Stock

The Instant Pot is a great hands-off and easy way to make seafood or shrimp 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.
Print Pin
Course: Soups/Stews
Cuisine: American
Keyword: instant pot, seafood stock, shrimp stock
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 1kcal
Author: Paint the Kitchen Red

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

Serving: 1serving | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 370mg | Sugar: 1g
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred

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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