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This recipe is brought to you by Raj's buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal.  Instant Pot: perfect for athletes!  Hey @InstantPot, I've got just the Olympian for you to sponsor! @instantpot

“Lam Broth” Instant Pot Olympic Pork Soup


  • Author: Raj
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 4-6 Quarts 1x

Description

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!


Scale

Ingredients

  • 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)
  • water
  • 23 cups leafy greens (lettuce, kale, spinach, etc)

Instructions

  1. Put pork, Redmond’s salt, and ginger in Instant Pot and add enough water to hit the 2/3-3/4 mark.
  2. Set on High Manual setting for 2 hours.
  3. 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!
  4. Add more salt if needed.
  5. Rip up some leafy greens and toss them in the bowl with the hot soup.  The heat will wilt/soften the greens.

Notes

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.

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