Homemade mixed seafood broth (instant pot) is the freezer staple that makes every soup, sauce, and risotto taste like it came from a restaurant kitchen. Cod, clams, and mussels give up their savory depth to the pressure cooker in under an hour. Once you taste it, the boxed stuff from the store is hard to go back to.
Forget bland, store-bought stocks! This homemade Mixed Seafood Broth is a true game-changer, packing an incredible depth of flavor that will elevate your soups, paellas, and sauces from good to absolutely unforgettable. Using the Instant Pot, we’ll effortlessly extract every bit of savory goodness from simple, fresh ingredients, creating a liquid gold that’s both nourishing and delicious. It’s the secret weapon your kitchen has been missing!
Ingredients
• 2 cups (about 1 lb / 450g) cod fillets or other white fish scraps
• 1 cup (about 1/2 lb / 225g) clams, scrubbed
• 1 cup (about 1/2 lb / 225g) mussels, scrubbed and debearded
• 1 large carrot, roughly chopped
• 1 large yellow onion, roughly chopped
• 1 celery stalk, roughly chopped
• 10 garlic cloves, smashed
• 1 tsp black peppercorns
• 12 cups (2880 ml) (2.8 liters) filtered water
Instructions
1. Directions
2. Combine all —cod, clams, mussels, carrot, onion, celery, garlic, peppercorns, and water—in the inner pot of your Instant Pot.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and cook on Low Pressure for 30 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-20 minutes.
6. Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
7. Allow the strained broth to cool completely at room temperature.
8. Transfer the cooled broth to an airtight container and refrigerate overnight to allow the flavors to meld and the fat to solidify.
9. The next day, simply skim off and discard any solidified fat from the surface for a cleaner broth.
10. Use immediately, or store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 72 | Total Fat 0.7g (0.02 oz) | Net Carbs 0.45g (0.02 oz) | Protein 1.6g (0.06 oz) | Fiber 10.6g (0.37 oz)
Pro Tips
• Add shrimp shells or fish heads and bones for an even deeper, more complex flavor.
• For a crystal-clear broth, avoid stirring the once they are in the pot before cooking.
• Toast the peppercorns and aromatics on the “Sauté” function for a few minutes before adding water to build another layer of flavor.
• Freeze the finished broth in ice cube trays for perfectly portioned amounts to add to sauces or single servings of soup.
FAQ
Q: Can I use other types of fish or seafood in this broth
A: Absolutely! This recipe is very flexible. You can use other white fish like haddock or halibut, or add shrimp shells, crab shells, and even fish heads for a richer, more complex flavor.
Q: What if I don’t have an Instant Pot
A: No problem. You can make this on the stovetop. Combine all ingredients in a large stockpot, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for at least 1 to 1.5 hours before straining as directed.
Q: Why is my seafood broth cloudy
A: Cloudiness usually happens if the broth is boiled too vigorously or stirred during cooking. The Instant Pot’s gentle low-pressure setting and the natural pressure release help prevent this, resulting in a clearer broth.
Q: How long can I store homemade seafood broth
A: You can store the broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it freezes perfectly for up to 4 months. Consider freezing it in ice cube trays for easy-to-use portions.
Pro Tips
- Avoid stirring the ingredients once they're in the pot before cooking — leaving them undisturbed helps keep the broth crystal clear.
- Toast the peppercorns and vegetables on Sauté for a few minutes before adding the water to build another layer of flavor.
- Add shrimp shells or fish heads and bones if you have them; they deepen the broth's complexity without any extra work.
- Refrigerate the strained broth overnight and skim the solidified fat the next day for a cleaner, lighter broth.
- Freeze the finished broth in ice cube trays, then pop the cubes into a freezer bag for perfectly portioned flavor boosts.
Frequently Asked Questions
How long does homemade seafood broth keep?
It stores in the refrigerator for 5-7 days or in the freezer for up to 4 months. Cool it completely before refrigerating so it chills safely.
Is this seafood broth keto-friendly?
Yes — each serving has about 0.45 g net carbs with 72 calories and 0.7 g fat. It's a nearly carb-free base for keto soups and sauces.
Can I use fish scraps instead of fillets?
Absolutely — white fish scraps, heads, and bones make excellent broth and reduce waste. Just avoid oily fish, which can make the broth taste strong.
Why did my broth turn cloudy?
Stirring the pot before cooking or a rapid pressure release can cloud it. For a clearer result, strain it a second time through a cheesecloth-lined sieve.
Recipe card below.
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Homemade Mixed Seafood Broth (Instant Pot)
Ingredients
Method
- Directions
- Combine all —cod, clams, mussels, carrot, onion, celery, garlic, peppercorns, and water—in the inner pot of your Instant Pot.
- Secure the lid and turn the pressure valve to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” setting and cook on Low Pressure for 30 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-20 minutes.
- Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
- Allow the strained broth to cool completely at room temperature.
- Transfer the cooled broth to an airtight container and refrigerate overnight to allow the flavors to meld and the fat to solidify.
- The next day, simply skim off and discard any solidified fat from the surface for a cleaner broth.
- Use immediately, or store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
- Add shrimp shells or fish heads and bones for an even deeper, more complex flavor.
- Freeze the finished broth in ice cube trays for perfectly portioned amounts to add to sauces or single servings of soup.
