Korean Anchovy Broth
(Total Time: 10 MIN| Serves: 4)
1¼-ounce dried anchovies
4 cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer into a container. You can preserve this broth in the refrigerator for about 5-7 days or up to 2-3 months in the freezer.
Per Serving (Calories 19|Total Fat 0.9g| Net Carbs 0g| Protein 2.6g| Fiber 0g)