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Instant Pot Shrimp Stock | Seafood Stock
Course:
Soups/Stews
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
servings
Calories:
10
kcal
Author:
Paint the Kitchen Red
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.
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Equipment
Instant Pot Pressure Cooker
Fine mesh sieve
Ingredients
4
cups
water
Shrimp shells from 2 lbs shrimp
(1 kg of shrimp shells)
½
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