Seafood stock in pressure cooker
A medley of fresh seafood such as shrimp, crab, and fish, combined with aromatic vegetables and herbs, are cooked under high pressure to extract all the natural flavors and nutrients. This broth is perfect for soups, stews, and sauces, and it's a great way to add depth of flavor to any dish. The pressure cooker method ensures that all the flavors are locked in, resulting in a broth that is both delicious and healthy
2 cups Seafood chunks (Shrimp shells / fish bones / heads / tails etc.)
- 1 tbsp Olive oil
- 1 Carrots
- 1 Onion
1 Celery stalk
- 1 tsp Dried Parsley
- 1 Bay leaf
Salt and pepper, to taste
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Add the diced carrot, onion, and celery to the pot and sauté for 5 minutes until the vegetables are softened.
Add the seafood chunks to the pot along with the dried parsley, bay leaf, and a pinch of salt and pepper.
Pour in enough water to cover the ingredients in the pot, and stir to combine.
From the main menu, select 'Auto Cook' and select 'Seafood Stock' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Strain the stock through a fine mesh strainer to remove the solids. Discard the solids and transfer the stock to a container for storing.
Use the seafood stock immediately or refrigerate for up to 3 days or freeze for up to 3 months. Enjoy!