- 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
- 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.
09/03/2019
recipepes.com
nstant pot® shrimp broth, recipe
PT15M
PT1H
5
455 calories
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