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.
