Pressure Cooker Pork Shank Carrots Soup 青紅蘿蔔豬腱湯

8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make. Enjoy~ :D

8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make. Enjoy~ 😀

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Chinese soup to me is love.

One of the things I miss the most from home is my mom’s homemade Chinese soups. Growing up, when I pull all-nighters, or when she hears me cough, she would immediately make Chinese soups for me. It’s her way of expressing “I love you“. 🙂

Chinese soups, with thousands of years of history, are very important in Chinese cuisine. A meal isn’t complete without a good bowl of comforting soup. They’re more than a regular dish to fill your tummy or to enjoy.

According to Chinese medicine practices, many Chinese soups have health benefits such as improving immune system, skin conditions (beauty effects!!), appetite, or cure sickness.

8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make. Enjoy~ :D

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It usually takes a long time to make a flavorful pot of soup. However, with the help of our pressure cooker, we can finally enjoy flavorful and healthy Chinese soups using a much shorter cooking time!

We received a lot of Pressure Cooker Soup requests, so we’re kick-starting our Pressure Cooker Soup Recipes with this Pork Shank Carrots Soup 青紅蘿蔔豬腱湯.

It’s one of the most common & simple homemade Cantonese soups. According to Chinese medicine practices, this Pork Shank Carrots Soup can clear away internal “heat”, improve digestive system, and “clear” throat & cough.

Pressure Cooker Pork Shank Carrots Soup Recipe Ingredients 青紅蘿蔔豬腱湯

Ingredients for Pressure Cooker Pork Shank Carrots Soup

  • Carrots
  • Green radish
  • Pork shank
  • Ginger
  • Dried dates 蜜棗 – we bought ours at our local traditional Chinese medicine & herbs store. You may find these at local Asian markets too.
  • Chenpi 陳皮 (dried mandarin peel)
  • Sea salt
  • Cold running tap water

Tools for Pressure Cooker Pork Shank Carrots Soup

8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make. Enjoy~ :D

Tips for Pressure Cooker Pork Shank Carrots Soup

1. Clean the Pork Shank

We parboil the pork shank or any other bones and meat to clean and remove the excess fat whenever we make Chinese soups. For this recipe, we parboiled the pork shank for 3 minutes, then rinsed it in cold tap water.

2. Boil Soup After Pressure Cooking 

Due to the nature of pressure cooking, the initial soup will not taste the same as the traditional Chinese soups cooked on stovetop. So, it’s very important to use the Saute More function to boil the soup for an extra 20 – 30 mins to add body to the soup.

Watch How To Make This Pressure Cooker Pork Shank Carrots Soup:

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Pork Shank Carrots Soup!

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5.0 from 3 reviews
Pressure Cooker Pork Shank Carrots Soup 青紅蘿蔔豬腱湯
 
Prep
Cook
Total
 
8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make.
Author:
Recipe type: Dinner, Lunch, Meat, Soup, Vegetables, Super Easy
Cuisine: Chinese
Serving: 2 - 4
Ingredients
  • 2 large carrots, roughly chopped (roughly 1 ½ pound / 680 grams)
  • 1 large green radish, roughly chopped (roughly 1 ¾ pound / 800 grams)
  • 1 pork shank (roughly 1 ½ pound / 680 grams)
  • 4 quarts of cold running tap water (4 liters)
  • 1 thin slice of ginger
  • 2 dried dates 蜜棗
  • 1 small piece of chenpi 陳皮 (dried mandarin peel)
  • Sea salt to taste
Instructions
  1. Clean the Pork Shank: Bring 2L of water to a boil. Then, boil the pork shank for 3 minutes to clean and remove the excess fat. Remove the pork shank and rinse it in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
  2. Prepare the Ingredients: Soak 1 small piece of chenpi in cold water for 20 minutes. Wash the dried dates with cold running tap water. Prepare the rest of the ingredients as listed.
  3. Pressure Cook the Soup: Place all the ingredients into the pressure cooker. Pour 2L of cold running tap water into the pot. Do not add any salt. Close the pressure cooker’s lid and pressure cook at High Pressure for 30 minutes. Turn off the heat and fully Natural Release (roughly 20 – 25 minutes).
  4. Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 20 - 30 minutes to add body & thickness to the soup. Add sea salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season.) For reference: We added roughly 1 ¼ tablespoon of fine sea salt.
  5. Serve: Serve hot. Enjoy~
8 ingredients + 10 mins prep to make this healthy Pressure Cooker Pork Shank Carrots Soup Recipe 青紅蘿蔔豬腱湯! Comforting homemade Chinese soup that is super easy to make. Enjoy~ :D
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi, thanks for the yummy recipe. I want to ask do you close the lid during sauté mode to boil the soup for 20-30 mins more. Thanks

  2. Hi, I’ve followed and made a number of your recipes (and I’m so thankful to have found your site with real Chinese recipes to work with). I wonder how else to adjust the ingredients for other Chinese soups. My mother usually adds in a lot of other dried items to her soups (bai gou or gingko, or dried oysters, or other nut type items). If I were to try to add these items would it be a problem to add them at the beginning of the soup, would the cooking time change? What about fujook (or tofu skin)? when would this be added? We also add it to congee and I did try it with your congee recipe and it worked fine to add at the beginning as there was very little, just wary of doing it with a larger quantity in a soup as it can breakdown and melt. Any other tips for Chinese soups would be wonderful. Thanks!

    1. Hi Elaine,

      thank you for your kind words and question 🙂

      The dried items will work fine without any adjustment!

      The fujook should hold up as well!

      Please take care & have fun cooking
      Jacky

  3. Hi Amy & Jacky,
    Love all your Instapot recipes and I’m especially excited to see these Chinese soup recipes like mom used to make! I am not familiar with Green Radish, is it called something else?
    Thanks!

  4. Hi. When you boil the soup again for 20 – 30 minutes in step 4, do you boil with the lid off the whole time? Could you please update the instructions in step 4 (whether lid should be off and button to press to reboil), so I dont have to read through all the comments each time making this soup?

    Looking forward to trying this recipe!

    1. Hi Sl,

      Hope you had a wonderful New Year & Christmas 🙂
      Yes, boil with the lid off unless you have a glass lid. You will want to use the saute button.

      Happy New Year & please take care
      Jacky

  5. Thank you so much for posting your recipes. So far, all my IP meals are from your site.

    I have a question though, I can’t find green radishes in my town. Are there any substitutes for green radishes?

    1. Hi Cat,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words & question.

      No substitution will exactly replace green radishes as the taste is quite unique. I recommend using corn, but the flavor profile will be completely different.

      Happy New Year & please take care
      Jacky

    1. Hi Lesley,

      thank you for your question 🙂

      It will naturally sweeten the soup. According to traditional Chinese medicine, it has some health benefits.

      Please take care & have fun cooking
      Jacky

  6. Hello Amy and Jacky,

    Do you use the same amount of time if making the chayote soup with pork bone/pork shank? And how many chayotes should be used ? Thanks !!

  7. Love your site. Grew up in HK and lived in US/Canada for the last 30 years
    New to instant pot and super excited to see your Cantonese food recipes Great work!.

    1. So happy to have you on our site Ken!

      Thank you so much for your kind words.

      Let us know if you come across any questions.

      Take care & have fun cooking
      Jacky

  8. I made this the other day but it had this really bitter taste to it. I was so disappointed! I wonder if I picked a bad green radish? Or maybe too much chenpai.

    1. Hi wobbles13,

      Sorry to hear about that. Thank you for your question.

      Both are possible, but I am leading toward the chenpai.

      Take care & have fun cooking
      Jacky

    1. Hi John,

      Pressure cooker soup will be more watery when compared to the one using stovetop as there is not much movement inside the pressure cooker.

      To add some body and thickness to the soup, use the saute more function to boil the soup for an extra 20 – 30 minutes.

      Merry Christmas & Happy New Year to you and your family!
      Jacky

  9. Hello,
    Can you clarify Natural release? I’ve seen most recipes state this as Natural release while on “Keep Warm” setting. But your instructions suggest click “Cancel” so that the entire thing is off? And then after the natural release, turn it back on for to boil.

    Thanks

    1. Hi Ann,

      thank you for your question 🙂

      Both way will work as cancelling or keeping it at keep warm mode will not prolong the Natural release.

      Take care & have fun cooking
      Jacky

  10. Hello,
    Is it possible to use oxtail for this recipe? If so, how much oxtail should I use and does the cooking / release time change?
    Thanks!

    1. Hi Alice,

      thank you for your question 🙂

      Yes, Oxtail will also work with this recipe.

      About 2 lb at 40 minutes pressure cooking + Natural Release.

      Take care & have fun cooking
      Jacky

  11. Hi Amy + Jacky,

    I’m excited to shop for these ingredients to make this soup. In the video you used dried jujubees. Are these the same as the dried dates listed in the ingredients?

    Thanks for posting this. I’m an American born Chinese woman and now just appreciating Chinese home cooking and cooking in general thanks to the Instant Pot.

    Sandy

    1. Hi Sandy,

      thank you for your kind words and question 🙂

      It should be dried dates (brownish in color) not dried jujubees (red in color) .

      Thank you for letting us know, we will have to correct the video.

      Take care & have fun cooking
      Jacky

  12. Made this recipe, it was really good. Strong natural flavour. Please post more Chinese soup recipes. Another winner!!

  13. What if you wanted to do this in a more traditional Taiwanese style (meaning with pork neck bone and ribs). How would they change the cook time?

  14. Is there any other name for Pork Shank? I’ve never seen this cut in Southern California. What part of the animal does it come from?

    1. Hi Fran, thank you for your question. Pork shank comes from the front leg of the pig and I think it is located right above the pork hock. I think a local butcher will know better than me 🙂

      I hope this helps!

      – Jacky

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