Step 1

Release Aroma: First crack the dried black cardamom pods with your knife. Then, place all the spices into the Instant Pot Pressure Cooker and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma.

Step 2

Vaporize Alcohol: Once the pressure cooker is hot, pour in the Shaoxing wine and boil off the alcohol.

Step 3

Pressure Cook Master Stock: Pour the remaining ingredients into the pressure cooker. Close lid and cook at High Pressure for 10 minutes, then 10 minutes Natural Release. Taste and add salt to your master stock. Now you can start cooking with the master stock!