Instant Pot Shrimp Broth Recipe

Ingredients

• 4 cups shrimp shells (from 2 pounds of shrimp)
• 10 baby carrots
• 1 medium onion, halved with 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

Directions

Step 1: Begin by placing the shrimp shells, carrots, onion, celery, garlic, vinegar, salt, and pepper into a multi-functional pressure cooker (such as Instant Pot).

Step 2: Pour in the water, then close and securely lock the lid of the pressure cooker.

Step 3: Set the cooker to "Manual" mode according to the manufacturer's instructions, and set the timer for 60 minutes.

Step 4: Allow about 10 minutes for the pressure to build up in the cooker.

Step 5: Once the cooking time is complete, release the pressure using the natural-release method as per the manufacturer's instructions, which should take about 10 minutes.

Step 6: After the natural release, perform a quick-release to release any remaining pressure. This should take about 5 minutes.

Step 7: Carefully unlock and remove the lid from the pressure cooker.

Step 8: Pour the resulting liquid through a fine strainer to separate the solids, then discard the solids.

Nutrition Facts (per serving)

• Calories: 19
• Fat: 0g
• Carbohydrates: 4g
• Protein: 1g
• Sodium: 401mg
• Dietary Fiber: 1g
• Total Sugars: 2g
• Vitamin C: 4mg
• Calcium: 45mg
• Iron: 1mg
• Potassium: 169mg

Servings Per Recipe: 6

% Daily Values: Based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is based on available data for the listed ingredients. If you're following a medically restrictive diet, please consult a healthcare professional before preparing this recipe.