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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

Nutrition Info

18.6 calories carbohydrate: 4.3 g cholesterol: : - fat: 0.1 g fiber: 0.8 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 400.7 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). 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.

6 cups broth

Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.