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Súp Nui Sườn Heo Instant Pot (One Pot Elbows and Spare Ribs Soup)

  • Servings: 6 or more bowls
  • Difficulty: easy
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Author: Katie Le | Katie’s Test Kitchen

Ingredients

  • 2 lbs of spare ribs (washed, parboiled for 5 minutes on stove top, rinsed well)
  • 2 cups of Elbows pasta
  • 1 lb of carrot (about 3 medium loose carrots, peeled, cut into large chunks about 1 inch length)
  • 1 onion, yellow or white (peeled outer dried layers) 
  • 1 tbsp of Quoc Viet Pork Soup Base (if you want to omit, add more salt and balance it out with sugar, no exact amount so please cater to your taste)
  • 1.5 tsp of sea salt (add a little more if using table salt)
  • 1 thumb-sized (approximately) piece of rock sugar 
  • mushroom seasoning to taste
  • sugar to taste
  • pepper to garnish
  • chopped onion/cilantro to garnish
  • chopped fresh chili if you like it spicy
  • About 9 cups of hot/boiling water (use boiling water to speed up pressure building time)

Directions

  1. Add parboiled spare ribs, Elbows pasta, carrots, onion, 1 tbsp of QV soup base, 1.5 tsp of sea salt, rock sugar and 8 cups of hot/boiling water.  Close lid, set knob to Sealing.  Select Pressure Cook/Manual, High Pressure, 6 minutes with 5 minutes NPR.  
  2. After the 5 minutes NPR, manually release pressure by gently/slowly turning knob to Venting.  Open lid, remove onion and add in 2 more cups of hot/boiling water.  Cancel Keep Warm and select Saute to bring broth to a boil.  Use this time to taste your broth and make adjustments as needed to cater to your taste.  For me, I added in 2 tbsp of mushroom seasoning and about 1 tsp of sugar.  
  3. Ladle to soup bowl.  Garnish with chopped onion/and or cilantro and black pepper.  Serve immediately.   I don’t recommend making extra for the next day. Leftovers may need additional broth as pasta will slowly absorb liquid and broth will thicken.  

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