Instant Pot Fish Stock
Learn how to make instant pot fish stock from scratch. This is an easy fish stock recipe that anyone can do. You can use the broth in various seafood recipes or refrigerate or freeze it for later.
Servings: 6 cups (1.5 liter)
Calories: 170
Ingredients
- 2 tablespoons olive oil
- 2 small carrots , cut into large chunks
- 1-2 celery ribs , cut into large chunks
- 1 medium onion , quartered
- 2 bay leaves
- 5 whole black peppercorns
- fresh flat-leaf parsley (a few sprigs)
- 2 pounds white fish heads (900 grams), see note 1 & 2
- 1 teaspoon dried thyme , see note 3
- 2 tablespoon salt , see note 4
- 6 cups water (1.5 liter), see note 5
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Instructions
- Turn on instant pot and press SAUTE. When hot, pour in oil and add carrots and celery and onions. Sauté for about 2 minutes.
- Add the rest of the ingredients and give everything a stir.
- Cover with lid, lock it into its position and turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) and set timer to 20 minutes. When the time is up, wait for natural pressure release (wait until the pin drops down) before opening the pot.
- Let it cool down, strain and pour into sterilized jars/containers and use in fish recipes (see note 6).
Notes
- Fish – I prefer using white-meat fish for fish stock. Fish heads, bones or tails are great for fish stock, but also various small fish can be used. If you are not sure, ask your local fishmonger.
- Make sure there is more fish than vegetables. You don’t want to end up with a very light stock that tastes more like vegetable broth. You can use more fish bones/heads for a stronger broth.
- Dried thyme can be substituted with fresh thyme or dried/fresh rosemary.
- You will need enough water to cover the fish and other ingredients. Also, don’t go over the maximum line.
- You can make the fish stock completely salt-free if you like.
- You can pour the chilled stock into a freezer-friendly container (make sure to leave enough space to expand). It will last up to 3 months. When storing in the fridge (air-tight container/jar), it should last up to 5 days. Sterilize the containers first to avoid bacteria from growing.
- This recipe was developed for a 6-quart/6-liter instant pot.
- The total cooking time does not include the time the pot needs to come to pressure (15 minutes) nor the time needed to release the pressure naturally (up to 60 minutes).
Nutrition Facts
Instant Pot Fish Stock
Serving Size
1 cup
Amount per Serving
Calories
170
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
57
mg
19
%
Sodium
1255
mg
55
%
Potassium
463
mg
13
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
3427
IU
69
%
Vitamin C
3
mg
4
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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