Dive into the depths of flavor with our easy and delicious Instant Pot Seafood Stock! Whether you're planning to whip up a creamy seafood chowder or a rich risotto, this stock is your secret weapon for elevating any dish. In just 45 minutes, you can transform simple shrimp shells and vegetables into a luscious, aromatic base that will have your taste buds singing. Ready to unlock the full potential of your seafood recipes? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Seafood
Serves: 4 cups
Ingredients
- 2 lbs shrimp shells
- 1 onion, quartered
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 lemon, halved
- 2 bay leaves
- 1 tsp black peppercorns
- 4 cups water
Instructions
- Begin by gathering all your ingredients. Make sure to have 2 lbs of shrimp shells, 1 quartered onion, 2 chopped celery stalks, 1 chopped carrot, 1 halved lemon, 2 bay leaves, 1 tsp of black peppercorns, and 4 cups of water ready.
- Rinse the shrimp shells under cold water to remove any residual debris or impurities. This will help ensure a clean and flavorful stock.
- Place the rinsed shrimp shells into the Instant Pot. Add the quartered onion, chopped celery, chopped carrot, halved lemon, bay leaves, and black peppercorns to the pot.
- Pour in 4 cups of water, ensuring that all the ingredients are submerged. If necessary, adjust the water amount slightly to cover the solids.
- Secure the lid on the Instant Pot, making sure the pressure release valve is set to the sealing position.
- Select the 'Manual' or 'Pressure Cook' setting on the Instant Pot and set the cooking time for 30 minutes on high pressure.
- While the stock is cooking, prepare a fine mesh strainer or cheesecloth to strain the stock later. Set it over a large bowl or pot to catch the liquid.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully switch the pressure release valve to the venting position to release any remaining steam.
- Once all the pressure has been released and the lid can be safely opened, carefully remove the lid and use a slotted spoon to discard the solids from the stock.
- Pour the stock through the prepared strainer or cheesecloth to ensure a clear liquid. Discard any remaining solids in the strainer.
- Let the stock cool slightly before transferring it to storage containers. This seafood stock can be used immediately or refrigerated for up to 3 days, or frozen for up to 3 months.
- Use your homemade seafood stock as a flavorful base for soups, stews, risottos, or any seafood dishes that call for stock.
Tips
- Quality Ingredients Matter: For the best flavor, use fresh shrimp shells. If you don’t have shrimp shells on hand, you can often find them at your local fish market or grocery store.
- Rinse Thoroughly: Make sure to rinse the shrimp shells well under cold water to remove any impurities. This step ensures a cleaner and more flavorful stock.
- Customize Your Veggies: Feel free to add other aromatics like garlic, leeks, or herbs such as thyme and parsley for an extra layer of flavor.
- Straining for Clarity: Use a fine mesh strainer or cheesecloth to strain the stock. This will help you achieve a clear and beautiful liquid, perfect for presentation.
- Storage Tips: Allow the stock to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months, making it easy to have on hand whenever you need it.
- Versatile Uses: Don’t just stop at soups! Use your homemade seafood stock as a base for sauces, marinades, or even cooking grains like rice or quinoa for added depth of flavor.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 2g
Protein: 8g
Fat: 1g
Saturated Fat: g
Cholesterol: 120mg
