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).
Storage: You can keep this Korean Style Instant Pot Fish stock in the fridge for about a week. Freeze for up to 3 months.
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Calories: 42kcal | Protein: 6g | Fat: 1g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 114mg | Calcium: 57mg | Iron: 1.2mg