Instant Pot/ Recipes/ Soups, congee and stews

[Recipe] Instant Pot fish stock

Name: Instant Pot fish stock
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 large salmon heads cut into quarters; 2 lemongrass stalks- rough chop; 1 cup of carrots - rough chop; 1 cup of celery-rough chop; 2 garlic cloves peeled; 4 sprigs of thyme; 3 tsp Vegetable or Canola oil (Use more as needed)

This Instant Pot fish stock is simple to make and is packed with flavour using salmon heads and lemon grass for the subtle citrusy flavour. Lightly pan frying the fish heads will help bring more flavour to the soup and many times helps to keep the fish meat from staying together more in the pot during the cooking process.

With the pressure cooker, the flavour of the stock is amplified and is super easy to use. For those who say they don’t have time to make homemade stock, get yourself an Instant Pot. In less than an hour, not hours, you can get amazing stock.

The recipe can be can be made on the stove top in a regular pot with a longer simmering time. I find with fish stock, it doesn’t need much time to extract the flavour compared to making chicken or pork bone broth.

I have used salmon for the fish stock, but feel free to substitute based on what is available at the fish market. Add in fish bones if they are available.

Instant Pot fish stock

Course Stock

Cuisine Asian

Prep Time 10 minutes

Cook Time 45 minutes

Natural Release 15 minutes

Total Time 55 minutes

Author Mary Tang

Ingredients

2 large salmon heads cut into quarters
2 lemongrass stalks- rough chop
1 cup of carrots - rough chop
1 cup of celery-rough chop
2 garlic cloves peeled
4 sprigs of thyme
3 tsp Vegetable or Canola oil Use more as needed

Instructions

Wash the fish heads in cold water and make sure there is no blood. Pat it dry.
In a heated pan, add oil and lightly sear the fish heads.
Cut the vegetables and add to the pressure cooker.
Add the fish and the thyme sprigs.
Add water until it reaches the 3 qt in the pressure cooker (or should just cover the fish)
In the Instant Pot, make sure the knob is on "sealing". Next, press "soup", leave the pressure on "high" and manually press the time to "45 minutes".
When the cooking time is done, turn the pressure cooker off immediately and let the pressure release naturally for 15 minutes before turning the knob to "venting", and removing the lid.
Strain the vegetables and the fish.