There’s nothing quite like a bowl of soup made with a truly rich, homemade broth. It’s the soul of the dish, a liquid gold that transforms simple ingredients into a culinary masterpiece. Forget store-bought cartons; this Instant Pot Chinese Pork Broth recipe makes creating that deep, savory, and collagen-rich base incredibly simple. By harnessing the power of pressure cooking, we extract every bit of flavor from the pork bones, aromatics, and shiitake mushrooms in a fraction of the time. This is the foundational recipe you’ll return to again and again for authentic-tasting ramen, wonton soup, or simply to sip on its own.
Ingredients
• 2.5 lbs (1.1 kg) assorted pork bones
• 1 small yellow onion, halved
• 1 medium carrot, peeled and sliced
• 1 celery stalk, chopped
• 8 cups (1.9 L) filtered water
• 2 tbsp (30 ml) fish sauce
• 1 tsp (5 ml) apple cider vinegar
• 0.25 oz (7 g) dried shiitake mushrooms
• 4 garlic cloves, smashed
• 1 tsp (2 g) fresh ginger, chopped
• Kosher salt, to taste
Instructions
1. Directions
2. Combine all 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” function and cook on High Pressure for 45 minutes.
5. When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
6. After 15 minutes, carefully perform a quick release to vent any remaining steam.
7. Once the float valve drops, open the lid. Strain the broth through a fine-mesh sieve into a large, heatproof container, discarding the solids.
8. Allow the broth to cool completely at room temperature.
9. Cover and transfer the broth to the refrigerator to chill overnight.
10. The next day, easily remove the solidified layer of fat from the top of the chilled broth.
11. Store the finished broth in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 cup
• Calories: 217
• Total Fat: 5g
• Net Carbs: 0.37g
• Protein: 37.1g
• Fiber: 1.2g
Pro Tips
• For an exceptionally clear broth, blanch the pork bones first. Cover them with cold water in a stockpot, bring to a rolling boil for 5-10 minutes, then drain and rinse the bones thoroughly before adding them to the Instant Pot.
• To develop a deeper, more robust flavor, roast the pork bones and onion at 400°F (200°C) for 20-30 minutes, or until golden brown, before pressure cooking.
• Freeze the cooled broth in ice cube trays or silicone muffin liners. Once solid, transfer the pucks to a freezer-safe bag for perfectly portioned amounts ready to elevate any meal.
FAQ
Q: How do I get a really clear pork broth
A: For an exceptionally clear broth, blanch the pork bones before pressure cooking. Cover them with cold water in a pot, bring to a boil for 5-10 minutes, then drain and rinse the bones thoroughly to remove impurities before adding them to the Instant Pot.
Q: Can I make the broth flavor even richer
A: Yes, to develop a deeper, more robust flavor, you can roast the pork bones and onion in the oven at 400°F (200°C) for 20-30 minutes until they are golden brown. Then, proceed with the Instant Pot instructions.
Q: What is the best way to store this pork broth
A: Store the cooled broth in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 4 months. For easy portioning, freeze the broth in ice cube trays or silicone muffin liners first.
Q: What can I use this pork broth for
A: This broth is a perfect, flavorful base for many dishes. Use it to make authentic-tasting ramen, wonton soup, or other noodle soups. It’s also delicious enough to sip on its own.
