Name: Pressure Cooker Pork Shank Carrot Soup
Prep time: 10 min
Cook time: 75 min
Yield: 2-4 servings
Cuisine: Chinese
Ingredients: 2 large carrots ( roughly chopped); 1 large green radish ( roughly chopped); 1 pork shank (roughly 1 1/2 pounds); 4 litres Water (cold running tap water); 1 thin slice Ginger; 2 dried jujubes; 1 small piece chenpi ( (dried mandarin peel)); sea salt (to taste)

Pressure Cooker Pork Shank Carrot Soup

By :Amy Jacky

Course

Soup

Cuisine

Chinese

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet

Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Pork

Prep Time

10 minutes

Cook Time

75 minutes

Servings

2-4 servings

Ingredients

2 large carrots roughly chopped
1 large green radish roughly chopped
1 pork shank roughly 1 1/2 pounds
4 litres Water cold running tap water
1 thin slice Ginger
2 dried jujubes
1 small piece chenpi (dried mandarin peel)
sea salt to taste

Course

Soup

Cuisine

Chinese

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet

Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Pork

Prep Time

10 minutes

Cook Time

75 minutes

Servings

2-4 servings

Ingredients

2 large carrots roughly chopped
1 large green radish roughly chopped
1 pork shank roughly 1 1/2 pounds
4 litres Water cold running tap water
1 thin slice Ginger
2 dried jujubes
1 small piece chenpi (dried mandarin peel)
sea salt to taste

Instructions

Bring 2 quarts of water to a boil. Then, boil the pork shank for 3 minutes to clean and remove the excess fat. Remove the pork shank and rinse it in cold tap water.
Soak chenpi in cold water for 20 minutes. Wash the dried jujubes with cold running tap water. Chop and prepare the rest of the ingredients.
Place all the ingredients into the pressure cooker. Pour 2 quarts of cold running tap water into the pot. Do not add any salt. Close the pressure cooker’s lid and pressure cook on manual at High Pressure for 30 minutes. Turn off the heat and fully Natural Release (roughly 20 – 25 minutes).
Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Add sea salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season.)

Recipe Notes

Clean the Pork Shank: We parboil the pork shank or any other bones and meat to clean and remove the excess fat whenever we make Chinese soups. For this recipe, we parboiled the pork shank for 3 minutes, then rinsed it in cold tap water

https://www.pressurecookrecipes.com/

Amy Jacky

Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.