Dive into the heart of authentic Chinese cuisine with a broth that’s pure liquid gold. A rich, flavorful pork broth is the soul of countless dishes, from soul-warming noodle soups to delicate wontons and savory congee. While traditional methods can take hours of simmering, the Instant Pot transforms this culinary staple into a simple, hands-off process. In under an hour, you can create a deeply aromatic and nourishing broth that will elevate your home cooking to a whole new level. Get ready to build incredible flavor from the bones up!
Ingredients
• (Total Time: 50 MIN| Serves: 8)
• 2½ pounds (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
• ¼ ounce (7 g) dried shiitake mushrooms
• 4 garlic cloves, smashed
• 1 tsp (approx. 5 g) fresh ginger, chopped
• Kosher salt, to taste
Instructions
1. Directions
2. Combine : Place the pork bones, onion, carrot, celery, water, fish sauce, apple cider vinegar, shiitake mushrooms, garlic, and ginger into the inner pot of your Instant Pot.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 45 minutes.
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Afterward, carefully perform a quick release to vent any remaining steam.
5. Strain the Broth: Carefully open the lid. Using a fine-mesh strainer, strain the broth into a large bowl or pot, discarding the solids.
6. Cool and Skim: Let the broth cool to room temperature. For the clearest result, transfer to a container and refrigerate overnight. The next day, simply skim off and discard the solidified layer of fat from the top.
7. Store: Use the broth immediately, or store it in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 4 months.
Nutritional Information
• Nutrition Information
• Per Serving
• Calories: 217
• Total Fat: 5g
• Net Carbs: 0.37g
• Protein: 37.1g
• Fiber: 1.2g
Pro Tips
• Pro-Tips for the Best Broth
• For an exceptionally clear broth, blanch the pork bones first. Cover them with cold water, bring to a boil for 5-10 minutes, then drain and rinse the bones before adding them to the Instant Pot.
• To develop a deeper, richer flavor and a darker color, roast the pork bones and vegetables at 400°F (200°C) for 30 minutes, or until golden brown, before pressure cooking.
• Freeze your finished broth in ice cube trays or silicone muffin molds. Once frozen, transfer the pucks to a freezer bag for perfectly portioned broth anytime you need it for sauces or small dishes.
FAQ
Q: What are the best pork bones for making broth
A: For a rich, gelatinous broth, use a mix of bones. Pork neck bones, trotters (feet), and hocks are excellent for collagen, while marrow bones add richness. A combination will give you the best flavor and texture.
Q: How do I get a really clear pork broth
A: For an exceptionally clear broth, blanch the bones first as mentioned in the pro-tips. Cover the bones with cold water, bring to a boil for 5-10 minutes, then drain and rinse them to remove impurities before pressure cooking.
Q: Can I make this recipe on the stovetop
A: Yes, you can adapt this for the stovetop. Combine all ingredients in a large stockpot, bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for at least 3-4 hours, skimming any foam that rises to the surface.
Q: What can I use this pork broth for
A: This versatile pork broth is the perfect base for many dishes. Use it for soul-warming noodle soups, delicate wontons, savory congee, or as a flavorful liquid for braising meats and vegetables.
