Instant Pot time to come to and release pressure 30mins
Total Time 1hr40mins
Course Stocks and Sauces
Cuisine American, Asian, Chinese, Japanese
Instant Por or other pressure cooker
1.5lbchicken partsthighs, backs, or wings - with bones
1.5ozdried shiitake mushrooms
1onionquartered, no need to peel
12cupswaterfor a 6 qt Instant Pot
If possible, roughly chop chicken parts with a sharp meat cleaver - go through the bone if possible. Watch your fingers. This step is optional.
Turn Instant Pot on to sauté setting. Bruise peeled knob of ginger by hitting it with a meat mallet or heavy knife or frying pan. Add ginger and onion to dry Instant Pot. Cook, stirring occasionally, for one minute. Immediately add 2 cups of water.
Add the chicken parts, bacon, and mushrooms to the Instant Pot. Add water to the "fill" line." Close and secure the lid and make sure the valve is closed. Cook on high pressure for 1 hour, then let the pressure release naturally.
Remove the bones and strain the liquid through a fine mesh sieve. The broth may be used immediately or refrigerated or frozen for later use. Prior to use, season to taste with your choice of salt, soy sauce, fish sauce, miso, or gochujang.
**Use this broth in any ramen or udon soup recipe, or to season rice or other grains to add a smoky Asian flavor
Keyword Asian Broth Recipe, Easy Ramen Broth, Easy Udon Broth, Instant Pot Asian Broth, Instant Pot Ramen Broth, Instant Pot recipe, Instant Pot Udon Broth