Instant Pot Instructions:

Cup of Yum
1. Wash 1.5 pounds of burdock roots and peel off skin. Then, cut them into slices. 
2. After that, wash and slice 2 medium sized of carrots. 
3. Next, rinse and drain 1 cup of Chinese pearl barley, job's tears.
4. The following, put the sliced gobo roots into the instant pot pressure cooker. 
5. Then, put sliced carrots from step 2, a cup of job's tears and 1.5 pounds of pork bones into the instant pot pressure cooker. (Some like to boil the pork bones to remove fat and extra blood before making soup.)
6. Pour 10 cups of water. Close the lid and vent. Then, push the button manual, adjust the time for 65 minutes and natural release pressure. 
7. When the soup is done, use a strainer to remove fat. And, add 1 teaspoon of salt. (adjust salt to your taste.) 

Stove Top Instructions:

1. Wash 1.5 pounds of burdock roots and peel off  skin. Then, cut them into slices.
2. After that, wash and slice 2 medium sized carrots.
3. Next, rinse and drain 1 cup of Chinese pearl barley, job's tears.
4. The following, put the sliced gobo roots into a pot. 
5. Then, put sliced carrots from step 2, a cup of job's tears and 1.5 pounds of pork bones into the pot. (Some like to boil the pork bones to remove fat and extra blood before making soup.)
6. Pour 12 cups of water. Turn on medium to high fire until it's boiling. Then, turn the fire to small and simmer for 2 hours. 
7. When the soup is done, use a strainer to remove fat. And, add 1 teaspoon of salt. (adjust salt to your taste.)