Instant Pot® Shrimp Broth

• 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

1. 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.
2. 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.

shrimp shells from, carrots, onion, celery, garlic, white vinegar, salt, ground black pepper, water

Taken from www.allrecipes.com/recipe/269281/instant-pot-shrimp-broth/ (may not work)