Instant Pot® Shrimp Broth recipe
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- 4 cups shrimp shells from 2 pounds of shrimp 10 baby carrots 1 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
Nutrition Info
- 18.6 caloriescarbohydrate: 4.3 gcholesterol: : -fat: 0.1 gfiber: 0.8 gprotein: 0.6 gsaturatedFat: : -servingSize: -sodium: 400.7 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Shrimp Broth
Directions
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Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions, set 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.