Instant Pot® Shrimp Broth - cooking recipe

Ingredients

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

Preparation

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.