Enough rambling…here’s the recipe!
About 72oz of leftover crawfish/shrimp shells (I used enough to fill up one of my Instant Pot freezer meal containers)
3 liters water (enough to cover the shells)
1 onion, unpeeled and cut into quarters
2-3 bay leaves
2 tbsp apple cider vinegar (this helps draw nutrients and collagen out of the shells/bones to make really thick, rich stock)
(Note: more spices might be required if your crawfish didn’t cook in spices. Mine had plenty, so I didn’t add anything else!)
Combine all ingredients in your Instant Pot. Give it a quick stir, then seal the lid and set your pot to Manual, High Pressure, 120 minutes.
Once the cook cycle is up, let the pressure release for about 10 minutes before turning the nozzle to release the remaining pressure.
Strain solids in the stock out using a pasta strainer with a bowl underneath. Use within 1-2 days or freeze for later use.
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