Korean Anchovy Broth

(Total Time: 10 MIN| Serves: 4)

Ingredients:

1¼-ounce dried anchovies

4 cups filtered water

Directions:

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)