Ingredients
6
6 servings
- •4 cups shrimp shells from 2 pounds of shrimp
- •10 baby carrots
- •1 medium 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
- Combine shrimp shells, carrots, onion, celery, garlic, vinegar, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour in water, then close and lock the lid. Select Manual according to manufacturer's instructions; set the 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 using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Pour liquid through a strainer and discard all solids.
Nutritional Facts
Per 6 servings
- Calories: 19
- Carbohydrate: 4g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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