Instant Pot Seafood Stock

mason jar of seafood stock in front of an Instant Pot on marble.

Print Pin

5 from 1 vote

Homemade seafood stock is easy to make and so much faster to make thanks to the electric pressure cooker!

Course Soup

Cuisine American

Prep Time 5

Cook Time 30

Come to pressure and natural release time 40

Total Time 1 15

Servings cups

Calories 15kcal

Author Marlynn Schotland

Equipment

1 Instant Pot, Ninja Foodi, or other electric pressure cooker

Ingredients

2 cups seafood shells shrimp shells, lobster shells, crab shells
3 cups any vegetable scraps (*see NOTES for what to use if you don't have any scraps saved up)
¼ cup herbs, such as basil, thyme, rosemary, parsley, bay leaf.
10-14 cups water

Instructions

Place all of the seafood shells, vegetable scraps, and herbs into the inner pot of an Instant Pot or other electric pressure cooker.
Pour enough water to fully submerge the scraps and bones. Make sure you do not have any liquid or scraps that go over the MAX FILL line! Keep all liquid and scraps under this line.
Close the lid, making sure the valve is set to SEALING.
Pressure cook on HIGH for 30 minutes. Allow for full natural release.
Once all pressure has been released naturally and the pressure release pin has fallen all the way down, carefully open the lid.
Strain out the liquid into a large bowl using a fine mesh sieve or strainer to catch the bones and scraps. Discard the shells and scraps into your compost bin or trash.
Pour the remaining liquid stock into mason jars or other containers.
Allow to cool down then seal, and store in the refrigerator or freezer.

Notes

Makes approximately 10-12 cups

Note that measurements are estimates. Keep a gallon ziplock bag in your freezer and throw in shrimp shells, lobster shells, crab shells and veggie scraps as you use them in your kitchen. Make stock when the gallon bag is full.

What to use if you don't have saved vegetable scraps: again, measurements are rough estimates, but you'll want to aim to chop up and use 3 carrots, 3 celery stalks, one medium onion, a couple cloves of garlic, and then add a handful of herbs and bay leaf.

Storage tips: You can refrigerate homemade stock in an airtight container for up to four days. You can freeze stock and store in freezer-safe containers or bags for up to 3-6 months. Be sure to cool stock to room temperature before refrigerating or freezing.

Stovetop method: Add seafood shells and vegetable scraps to a large pot. Cover scraps with water. Heat to medium-high and bring to a boil, then lower heat, cover, and simmer for 2-½ to 3 hours. Allow to cool, then follow the steps in the recipe for draining and storing.

Nutrition