How to Make Crawfish/Shrimp Stock in the Instant Pot

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 to 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: (Note: more spices might be required if your crawfish didn’t cook in spices. Mine had plenty, so I didn’t add anything else!)

Directions at lambertslately.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer