This recipe is brought to you by Raj’s buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal. “Lam Broth” Instant Pot Olympic Pork Soup – to be clear: not lamb (but feel free to use lamb in this!). Instant Pot: perfect for athletes! Hey @InstantPot, I’ve got just the Olympian for you to sponsor!
- 2.5 lbs pork picnic shoulder bones (cut with meat on) or any other meat and bone (chicken, beef, lamb, duck, etc.), pork just happens to be a very affordable option
- 1 Tbsp Redmond’s salt
- 1 inch ginger (cut up into small cubes)
- 2–3 cups leafy greens (lettuce, kale, spinach, etc)
- Put pork, Redmond’s salt, and ginger in Instant Pot and add enough water to hit the 2/3-3/4 mark.
- Set on High Manual setting for 2 hours.
- Allow to Natural Pressure Release. The total process from start to finish should be around 3 hours, so set it up before you leave the house and then let the Keep Warm setting have it ready for you when you get home!
- Add more salt if needed.
- Rip up some leafy greens and toss them in the bowl with the hot soup. The heat will wilt/soften the greens.
This isn’t lamb (but feel free to use lamb in this!) – “Lam” is Kequyen’s last name.
You can use any salt, but I’ve recently learned about the source of Redmond’s salt (through a discussion with Kequyen) about a book called The Salt Fix which decriminalizes salt, reminding people about the importance of salt in essentially all our biological processes.
- Cook Time: 2 hours