Instant Pot Shrimp Broth
Don't throw out those shrimp shells! Use them to make a rich shrimp broth in the Instant Pot for use in jambalaya, étouffeé, or seafood soup. Shrimp broth can be stored in the refrigerator for up to 3 days.
Ingredients
- 4 cups shrimp shells from 2 pounds of shrimp
- 10 baby carrots
- 1 medium onion halved and root end removed
- 1 stalk celery cut into thirds
- 2 cloves garlic halved
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 cups water
Instructions
- Combine shrimp shells, carrots, onion, celery, garlic, vinegar, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour in water, then close and lock the lid. Select Manual according to manufacturer's instructions; set the timer for 60 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Pour liquid through a strainer and discard all solids.