Secure lid set valve to sealing position and set ip to manual high pressure for 3 hours. Place a large saucepan over medium high heat and add 3 cups of water to a boil. Blanching the pork bones and rinsing them thoroughly of coagulated blood and other impurities ensures the final tonkotsu broth is a pale rather than a deep dark brown. Add pork onion and water to instant pot. In the meantime transfer the pork bones to the instant pot select sauté on high and add the boiling water to the ip.
Charring the aromatic vegetables adds complexity to the broth. The cartilage breaks down during the long simmering and releases gelatin. When you re ready to make your broth pat the pork dry line a baking sheet with tin foil and broil pork cut side down for 15 20 minutes until the skin is starting to crisp. Instant pot tonkotsu ramen noodles are so much better than the ones you had in college and are an amazing and flavorful meal to have after an eventful day in the sun. The end result was a darkler colored bolder flavored silky bone broth.
This is how tonkotsu gets is creamy rich thick broth. This is how tonkotsu gets is creamy rich thick broth. Charring the aromatic vegetables adds complexity to the broth. Ingredients 1 pound pork spare ribs cut into 2 inch pieces 1 2 pound chicken wings 1 tbsp oil 1 large onion cut into thick slices 2 garlic cloves smashed 1 2 inch piece peeled fresh ginger soy sauce to taste 6 ounces japanese ramen noodles cooked according to package directions to garnish. Secure lid set valve to sealing position and set ip to manual high pressure for 3 hours.
