Instant Pot® Shrimp Broth The Best Recipes
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| Instant Pot® Shrimp Broth |
"Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc."
Ingredients :
- 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
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 1H30M |
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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(R)). 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.
Notes :
- Shrimp broth can be stored in the refrigerator up to 3 days.
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