Instant Pot Chinese Pork Shoulder Soup
Instant Pot Chinese Pork Shoulder Soup made with baby bok choy, shiitake mushrooms, and egg noodles in a rich broth seasoned with Chinese Five Spice.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 6 servings
- 1 tsp Chinese Five Spice
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper
- 1 cup dark soy sauce
- 1/4 cup dark brown sugar packed
- 2 Tbsp sesame oil
- 5 cups chicken broth
- 4 green onions chopped
- 8 cloves garlic peeled
- 2 inches fresh ginger unpeeled and sliced
- 8 dried shiitake mushrooms
- 3 lbs pork shoulder trimmed of large fat pieces
- 1 lb baby bok choy bottom stem removed and chopped (about 6 baby bok choy)
- 6 oz fine egg noodles
In the Instant Pot insert, add all of the spices, soy sauce, brown sugar, sesame oil, chicken broth, green onions, garlic, and ginger slices. Stir to combine.
Cut pork shoulder into 1 inch cubes and add to the sauce in the Instant Pot insert. Place lid on the Instant Pot, set valve to sealing, and cook on high pressure for 45 minutes.
About 5 minutes before Instant Pot is finished cooking, begin boiling water to cook the egg noodles. Cook according to package directions. Set aside.
When cooking is finished, release pressure. Once pressure has released, remove the lid and use a strainer or a skimmer to remove the mushrooms, ginger, and garlic. Slice the mushrooms and return to the pot. Discard ginger and garlic and return remaining ingredients to pot.
Add the baby bok choy. Replace lid, set valve to sealing and cook on high for 1 minute. Again, when cooking is finished, release pressure. Once pressure has released, remove Instant Pot lid.
Add egg noodles to soup. Allow to heat through.
Calories: 447kcal | Carbohydrates: 37g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 3432mg | Potassium: 859mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3510IU | Vitamin C: 51.7mg | Calcium: 157mg | Iron: 4.6mg