Instant Pot Shrimp Stock | Seafood Stock
Servings: 4 servings
Calories: 10 kcal
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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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.
Nutrition
Serving: 1 serving | Calories: 10 kcal | Carbohydrates: 1 g | Protein: 1 g | Sodium: 370 mg | Sugar: 1 g
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