Instant Pot Chinese Pork Bone Soup 紅蘿蔔粟米豬骨湯
User Reviews
5
Instant Pot Chinese Pork Bone Soup 紅蘿蔔粟米豬骨湯
Description
The Instant Pot Chinese Pork Bone Soup combines parboiled pork bones with carrots, corn, ginger, dried dates, and a piece of dried mandarin peel (chenpi) to make a richly flavored broth. Using an electric pressure cooker reduces the traditional simmering time while still breaking down the pork bones to release collagen and flavor. The carrots and corn contribute natural sweetness, and the chenpi adds a subtle citrus aroma. After pressure cooking under high pressure for 30 minutes plus 15 minutes natural release, salt is added to taste. The finished soup is clear with a depth of flavor from the slow-cooked bones and complementary aromatics.
The cooking method produces a broth with body and light sweetness, balanced by the fragrant notes from dried dates and mandarin peel. This soup can be served warm as a nourishing dish during cooler days or when a gentle, meaty broth is desired. It pairs well with simple steamed rice or can be enjoyed on its own.
When preparing the broth, the pork bones are first parboiled to remove impurities and excess fat, ensuring a cleaner soup. Soaking the chenpi before cooking helps rehydrate its flavors. The recipe advises pressure cooking with all ingredients together without salt initially, allowing better extraction of flavors before adjusting seasoning at the end. This step helps keep the broth clear and refined in taste.
Ingredients
- 4 pieces (~2⅓ lb or 1045g) pork bones , parboiled
- 2 large (~1½ lb or 700g) carrot roughly chopped
- 2 (~1⅕ lb or 527g) corn on the cob chopped
- 1 thin slice (5g) ginger
- 2 (33g) dried dates Chinese: 蜜棗
- 1 small piece chenpi dried mandarin peel, Chinese: 陳皮
- 6 ½ cups (1.625L) water cold
- table salt fine, to taste
Instructions
- Clean Pork Bone: Bring 2L of water to a boil. Then, boil the pork bones for 3 minutes to clean and remove the excess fat. Remove the pork bones and rinse them in cold tap water. We take this step whenever we make Chinese soups with pork bones or any other bones and meat.
- Prepare the Ingredients: Soak 1 small piece of chenpi in cold water for 20 minutes. Wash the dried dates with cold running water. Prepare the rest of the ingredients as listed.
- Pressure Cook Bone Soup: Place 4 pieces (1045g) of parboiled pork bones, 700g chopped carrots, 525g chopped corn on cob, 1 (5g) thin slice of ginger, 2 (33g) dried dates, 1 small piece of chenpi, and 6 ½ cups of cold water in the pressure cooker. Do not add any salt. Close the pressure cooker’s lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release. Turn off the heat. After 15 minutes, carefully turn the venting knob from sealing position to venting position to release the remaining pressure.
- Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 15 - 20 minutes. Add salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season. For reference: We added roughly 1 ½ teaspoon of fine table salt.)
- Serve: You can use an oil separator to separate the oil with the soup. Enjoy this healthy and delicious Chinese pork bone soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Sodium | 28mg | 1% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5180IU | 104% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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