Instant Pot Asian pork rib soup has juicy tender ribs with daikon radish and carrots. It is pressure cooked to perfection in ginger infused umami rich broth. Enjoy this comforting dish with a bowl of rice or noodles!
This Asian-style pork rib soup is hearty, full of flavor, yet super easy to put together. With just 25 minutes of pressure cooking, the pork ribs come out fall off the bone tender. The meat infuses the broth so well that you only need minimum seasonings.
It does not require any searing or parboiling which cuts down the hands on cooking time significantly.Â
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Which ribs should I use?
What I recommend is St. Louis-style spare ribs which is one of the most popular types. They come in racks that are about 3-4 pounds each and are pretty affordable. This cut has more meat and fat compared to baby back ribs which helps to enhance the overall soup flavor.Â
That said,you can also use baby back ribs if you prefer. In that case,shorten the pressure cooking time by 3 minutes since this cut is more tender than St. Louis-style spare ribs. See the recipe card below for detailed instructions)
Either way,make sure that your ribs are not pre-seasoned,so you can enjoy all the bits of Asian flavors!
Ingredients for this recipe
- Pork spare ribs –see above section for details
- Water
- Ginger
- Tamari soy sauce
- Mirin
- Salt
- Daikon radish
- Carrots
For garnish
- Thinly sliced scallions
- Ground pepper
How to make Instant Pot Asian pork rib soup
1. Prepare the ribs.Cut the rack into individual ribs by cutting in between the bones.
2. Combine the ribs and seasonings.Place the ribs in the Instant Pot. Add in the water,ginger,tamari soy sauce,mirin,and salt.
3. Pressure cook the meat.Close the lid and make sure the vent is in the sealing position. Pressure cook on high for 20 minutes. Quick release the pressure.
4. Pressure cook the vegetables.Open the lid and add in the daikon radish and carrots. Stir lightly so the vegetables are submerged in the broth. Close the lid and put the vent back in the sealing position. Pressure cook on high for 4 minutes. Quick release the pressure.
5. Season (optional).Adjust the flavor with tamari soy sauce or salt if desired. Tops with scallions and ground pepper upon serving.
*See the recipe card below for detailed instructions.
Tips
To avoid overcooking the ribs,manually release the pressure as soon as the timer is up. You want the meat to be super tender but still attached to the bones!
The ginger slices are used for flavoring. You may discard them once the soup is cooked.
The fat solidifies after storing in the fridge. You may discard this fatty layer,or heat up again to blend into the broth.
Frequently asked questions
Some rib recipes ask to peel off the membrane (tough skin) on the bony side of the ribs. For this recipe,everything comes out super soft and tender so there is absolutely no need to do so.
Leftover Asian pork rib soup can be stored in the fridge for up to 4 days. For the freezing option,split the soup in a few batches and store in the freezer for up to one month. Reheat in the microwave or on the stove top.Â
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Recipe
Instant Pot Asian pork ribs soup has juicy tender ribs with daikon radish and carrots. It is pressure cooked to perfection in ginger infused umami rich broth. Enjoy this comforting dish with a bowl of rice or noodles!
IngredientsÂ
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- 3½poundspork spare ribs (St. Louis style)1 rack. Anywhere between 3-4 lb works.
- 4cupswater
- 5large slicesginger
- 3tablespoonstamari soy sauce
- 2tablespoonsmirin
- ½teaspoonsalt
- 12ouncesdaikon radishpeeled and cut into 1½ inch pieces
- 3largecarrotspeeled and cut into large pieces
For Garnish
- Thinly slices scallions
- Ground pepper
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InstructionsÂ
Cut the rack into individual ribs by cutting in between the bones.
Place the ribs into the instant pot. Add in the water,ginger,tamari soy sauce,mirin,and salt.
Close the lid and make sure the vent is in the sealing position. Pressure cook on high for 20 minutes. Quick release the pressure.
Open the lid and add in the daikon radish and carrots. Stir lightly so the vegetables are submerged in the broth. Close the lid and put the vent back in the sealing position. Pressure cook on high for 4 minutes. Quick release the pressure.
Adjust the flavor with tamari soy sauce or salt if desired. Top with scallions and ground pepper upon serving.
Notes
If using baby back ribs,shorten the pressure cooking time in step 3 to 17 minutes instead of 20 minutes.Â
Nutrition
Serving:1bowlCalories:773kcalCarbohydrates:9gProtein:43gFat:62gSaturated Fat:20gPolyunsaturated Fat:11gMonounsaturated Fat:23gTrans Fat:1gCholesterol:212mgSodium:999mgPotassium:910mgFiber:2gSugar:5gVitamin A:6014IUVitamin C:15mgCalcium:74mgIron:3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
