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Sheri

Instant Pot Homemade Seafood Stock

Turn leftover shrimp, crab, or lobster shells into rich homemade seafood stock in your Instant Pot. Perfect for gumbo, bisque, chowder, and more.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Course: Staples
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cups seafood shells shrimp, lobster, crab, or crawfish
  • 1 cup chopped yellow onion or onion scraps from chopping
  • 1 carrot unpeeled and chopped or scraps
  • 1 celery stalk chopped or scraps
  • 2 garlic cloves minced or scraps
  • ½ cup white wine
  • ⅓ cup tomato paste
  • 1 tablespoon kosher salt or to taste
  • 1½ teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme stems included
  • 1½ quarts 6 cups water

Equipment

  • Instant Pot

Method
 

  1. Select Sauté and add olive oil.
  2. Sauté shells, onion, carrot and celery for 15 minutes until lightly browned.
  3. Add garlic and cook 2 minutes.
  4. Add wine, scrape pot bottom, then add water, tomato paste, salt, pepper and thyme.
  5. Seal lid and pressure cook on High for 5 minutes.
  6. Natural release 10 minutes, then carefully release remaining pressure.
  7. Remove solids and strain through fine mesh lined with cheesecloth.
  8. Cool promptly and refrigerate or freeze.

Notes

For a slower method, use the Slow Cook setting and simmer for several hours, following your appliance's slow-cooking instructions. Taste before adding additional salt, especially if using the stock in a reduced sauce.
When chopping onions, celery, and carrots keep the scraps. They are perfect for this!