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While the bones roast, begin preparing the soup ingredients. Essential aromatics such as ginger can be added for depth of flavor. Chopping root vegetables like radishes or carrots into large chunks will help flavor the broth while simultaneously acting as toppings later. These elements contribute a variety of tastes and textures to the final dish.
Pressure Cooking the Broth
Once the bones have browned, transfer them into the Instant Pot, along with the chopped vegetables. Cover them with water (preferably boiling) to ensure an instantaneous start to the cooking process. Seal the pot and set it to cook on high pressure for 45 minutes. After cooking, strain the broth into a separate pot and have the option to save any remaining meat or vegetables for later consumption.