Instant Pot Jogaetang

In a large bowl, dissolve ¼ cup of kosher salt in 4 cups of cold water. Add the clams and cover in the salt bath. Discard any floating clams. Soak for 30 minutes, or up to 2 hours in the refrigerator.

Transfer one clam at a time to a strainer, leaving behind the sand that collects at the bottom of the bowl. Rinse the clams and clean with a kitchen brush under running cold water and drain.

Add dashima and 3 cups water to the inner pot of your Instant Pot. Press Sauté on High. Simmer the broth to a boil, about 3 minutes. Using tongs, remove dashima.