Prep 15 min
Cook 2 hr 40 min
Total 2 hr 55 min
Servings
You’ll need
Ingredients
Instructions
Preparing in the Oven
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Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper. Arrange the pork hocks, onion, carrots, celery and garlic in a single layer. Sprinkle with salt and pepper.
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Roast for 40 minutes, then remove. Place all of the ingredients into a large bowl and then start making the broth.
Instant Pot Instructions
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Add 10 cups of water in instant pot. Add in the ginger.
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Put all ingredients in.
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Use the soup button and cook on high pressure for two hours.
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Let the instant pot naturally release the pressure (about 30 minutes)
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Strain out all bones, vegetables
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Add more salt and pepper to taste.
Nutrition per serving: 302 calories
- Calories
- 302 kcal
- Carbohydrates
- 5 g
- Protein
- 24 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 847 mg
- Potassium
- 450 mg
- Fiber
- 1 g
- Sugar
- 2 g
- Vitamin A
- 5106 IU
- Vitamin C
- 4 mg
- Calcium
- 56 mg
- Iron
- 2 mg
Nutrition is an automatic estimate and will vary with the brands you use.