Step 1

Parboil pork bones for 8 minutes. Scoop off the foam from the top as it boils.

Step 2

Drain and rinse bones. Scrub to further remove impurities

Step 3

Set IP to Sauté and add 1 tbsp of vegetable oil, let pot heat up.

Step 4

Sauté the bones with garlic and ginger. Use tongs to flip the bones so each side gets seared.

Step 5

Add 8-10 cups of water (must be BELOW the max water line).

Step 6

Add bay leaves, star anise, cinnamon stick, and lemon juice.

Step 7

Set IP to Pressure Cook for 2 hours. After done, let Natural Release.

Step 8

Let broth cool, remove the meat and bones. Pour through a sieve to remove the fragrants.

Step 9

Store broth in an airtight jar in the fridge for 3-4 days or in the freezer for 3 months.