Set instant pot to sauté and add oil to pot.
Lightly sauté the onions.
Add the pork and sear the sides.
Add your prepared broth and fish sauce.
Set the instant pot to manual for 16 minutes. Put the lid on, close the vent, and let it cook.
Add the potatoes. Set the instant pot to manual for another 4 minutes, let cook, and quick release again.
Add the bok choy. Replace the lid and just let it sit for 5 minutes.
Salt to taste.
Fat from the pork will float to the top. You can ladle this out now, or after you’ve refrigerated the leftovers (when it hardens) before reheating the soup.
Serve alone or with rice. (I like to add a heaping handful of spinach to my bowl too.)
You need at least a 6 quart or larger size Instant Pot for all ingredients to fit inside.
This recipe can be adjusted in several ways to suit your taste. For example, you can use a different cut of pork, use beef, add carrots or squash, or even small cobs of corn. A lot of people don’t love fish sauce, so you can substitute soy sauce. The broth I use is actually a powder form of bone broth, but feel free to use bouillon or prepared beef/chicken/vegetable broth instead. Use less salt or fish sauce to reduce sodium, omit potatoes to make it paleo or whole30 compliant... The possibilities are endless :-)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 209 (70%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 80.5mg||25 %|
|Sodium 1294.6mg||45 %|
|Potassium 378mg||10 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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