Fish Stock
Total Time: 1 hourYield: 6 Servings
Source: www.pressurecookercentre.com
Category: Fish
Ingredients
6 cups Water2 pounds Fish Parts (bones, heads, etc.)
1 whole Carrot (cut into chunks)
1 whole Celery Stalk (cut into chunks)
1 whole Onion (cut into chunks)
5 whole Peppercorns
6 whole Parsley Sprigs
6 whole Thyme Sprigs
2 1⁄2 teaspoons Salt
1 whole Bay Leaf
Directions
- Add all your ingredients to the Instant Pot insert. Place the lid on and toggle the valve to sealing.
- Press the "manual" button and set timer to 25 minutes. Once the timer is up, wait for 20 minutes and do a quick release to allow the rest of the steam to escape.
- Give the stock a little stir and allow to cool for a minute, then get a strainer and use a wooden spoon to press down the fish pieces to ensure all juices are extracted. Allow to cool then stick it in the fridge or freeze it in containers or freezers bags until ready to use.