Make this 3-ingredient Super Easy Instant Pot Fish Stock (Anchovy Stock) in less than 30 mins! Don’t worry, it does not taste fishy at all. This Korean style Dashi (Yuksu) is perfect for cooking Korean soups, jiigae stews & noodle dishes.
This Instant Pot Fish Stock Recipe, Yuksu, is a thin, clear cooking stock commonly used in Korean cuisine.
Basic stock to create a base broth for Korean soups, jiigae stews, and noodle dishes.
Adding depth of flavors to your soups and enhance the flavors of your dishes.
You’ll Enjoy Fish Stock Because:
Tastes light, subtle, savory and does NOT taste fishy (but subtle fish aroma)
Super easy & quick to make
Only requires 2 ingredients + water!
Versatile usage for Asian/Korean cooking
Healthy clear stock
Cooking Tips for Instant Pot Fish Stock
1. For Cleaner Taste: remove the head and gut of each dried anchovies for a cleaner taste, but we found it unnecessary.
2. Kombu or Dashima (Edible Dried Seaweed/Kelp)
Kombu (dashima) is NOT the same as nori (those used to wrap sushi or snack on)
Cooking Kombu in boiling water will make the stock slightly bitter. So, it is better to place the kombu in the fish stock after the pressure cooking process.
3. Storage: You can keep this Korean Style fish stock in the fridge for about a week or freeze for up to 3 months.
4. Making Anchovy Stock on Stovetop: Though it doesn’t save much time to make Anchovy Stock in Instant Pot compared to the stovetop, we like to make anchovy stock in Instant Pot to save stovetop space while we cook other dishes on the stovetop. We also included the stovetop recipe below.
Pressure Cook Dried Anchovies: Place 1 oz (30g) dried anchovies and 4 cups (1L) cold water in Instant Pot. Close lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Release remaining pressure and open the lid.
Strain Fish Stock: Pour the piping hot fish stock through a strainer in a container. Add three pieces of kombu in the fish stock to enhance the flavor if you like.
Cool Fish Stock: Wait until the fish stock has completely cool before storing it in the fridge. Discard (eat) the kombu after 12 hours.
Discard or Eat the Anchovies: Discard the anchovies (or dry them off, stir-fry with some sugar and sesame oil for snack).
Cooking on Stovetop
Add 30g dried anchovies and 3 small pieces kombu into a pot. Pour 4 cups of cold running tap water into the pot and bring it to a boil over high heat. Remove the kombu immediately and boil the dried anchovies for roughly 15 minutes. Turn off the heat and re-add the kombu for more flavor extraction.
Storage: You can keep this Korean Style Instant Pot Fish stock in the fridge for about a week. Freeze for up to 3 months.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Course: Fish, Stock
Cuisine: Asian, Korean
Keyword: anchovy stock recipe, fish stock instant pot, instant pot dashi, instant pot fish stock, kombu instant pot, korean dashi, korean fish stock, pressure cooker fish stock
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