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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

  1. Wash the fish heads in cold water and make sure there is no blood. Pat it dry.

  2. In a heated pan, add oil and lightly sear the fish heads.

  3. Cut the vegetables and add to the pressure cooker.

  4. Add the fish and the thyme sprigs.

  5. Add water until it reaches the 3 qt in the pressure cooker (or should just cover the fish)
  6. 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".
  7. 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.

  8. Strain the vegetables and the fish. 

Recipe Notes

The cook time does not include the amount of time that it takes for the Instant Pot to get up to pressure