Instant pot chinese pork broth (liquid gold) turns humble pork bones into a rich, aromatic stock in under an hour. Fish sauce, ginger, and dried shiitake give it the deep savory character that makes noodle soups and wontons sing. One batch fills your kitchen with the coziest aroma.
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 / 2.43 lb) 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 / 0.25 oz) dried shiitake mushrooms
• 4 garlic cloves, smashed
• 1 tsp (approx. 5 g / 0.18 oz) 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 (0.01 oz)
• 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.
Pro Tips
- For an exceptionally clear broth, blanch the pork bones first: cover with cold water, boil for 5-10 minutes, then drain and rinse before pressure cooking.
- For a deeper flavor and darker color, roast the bones and vegetables at 400°F (200°C) for 30 minutes until golden before they go in the pot.
- The apple cider vinegar helps draw minerals and collagen from the bones — don't skip it, and don't worry, you won't taste it in the finished broth.
- Refrigerate the strained broth overnight and spoon off the solidified fat layer the next day for a clean, clear stock.
- Freeze it in ice cube trays or silicone muffin molds, then bag the pucks for perfectly portioned broth whenever you need it.
Frequently Asked Questions
How long does pork broth keep?
Store it in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 4 months. Cool it completely before chilling.
Is pork broth keto-friendly?
Yes — each serving has about 0.37 g net carbs with 37.1 g protein and 5 g fat. Skim the fat if you prefer it leaner, or leave it for richer keto macros.
Why did my broth solidify into jelly?
That's a great sign. It means the collagen from the pork bones extracted properly, giving the broth a silky body when reheated.
What dishes use pork broth?
It's the classic base for noodle soups, wonton soup, and congee, and it adds savory depth to any stir-fry sauce or braise.
Recipe card below.
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Instant Pot Chinese Pork Broth (Liquid Gold)
Ingredients
Method
- Directions
- 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.
- 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.
- 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.
- Strain the Broth: Carefully open the lid.
- Using a fine-mesh strainer, strain the broth into a large bowl or pot, discarding the solids.
- 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.
- 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.
- 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.
