InstaPot Seafood Broth

Ingredients

• 2 stalks of celery or fennel

• 1 large carrot

• 1 large onion

• 2-3 cloves of garlic

• 1 Tbsp oil

• 4 cups water

• seafood shells/fish pieces

Step 1

Set your instant pot to sauté, and roughly chop the celery, carrot, garlic, and onion. Add the oil, drop the seafood shells and chopped vegetables into the pot, and stir until it is sweated and the onions turn translucent.

I have used a cup or so of white wine to deglaze the bottom of the pot.

Step 2

Add the water into the pot, close the lid, and then set the instant pot to the pressure cook setting for 10 minutes on high pressure.

Step 3

Once the 10 minutes are up, release the steam and open it when safe, or you can let it slow release.   Place a strainer over a bowl or measuring cup like below to strain the vegetables out, leaving a smooth, clean stock.

Step 4

You can add some seafood and some veggies to make a seafood soup/stew or save it by letting it cool and putting it in a Ziplock bag or ice cubes whenever needed.