INSTANT POT FUZZY MELON SOUP | MO QUA SOUP

Ingredients:
2 lbs package or 6-8 pieces of pork back bones, pork neck bones or pork rib bones (I purchased mine at T & T).
1 medium size fuzzy melon or mo qua, can be purchased at most Asian or regular grocery stores. (I purchased mine at Walmart).
2 carrots
4 dried Chinese dates, also known as honey dates or jujubes.
8 cups of water

I also add the following Chinese ingredients. Any or all of these ingredients I list below are optional but recommended for an enhanced taste. All of these Asian ingredients can be found at your local grocery store. I purchased mine from T & T.

2 slices of unpeeled ginger
1 piece of dried tangerine peel
1/4 cup dried longan (may say longan pulp or longan meat on the package)
1 tablespoon of dried goji berries
1 tsp of apricot kernels

Add salt to taste when the soup is done.

Method:
1. Pre-boil the pork bones in a medium size pot of boiling water for 5 minutes.
2. Transfer the pre-boiled bones to the Instant Pot.
3. Add the rest of the ingredients and the water .
4. Plug in your Instant Pot and put the lid on. Turn the knob to the sealing position.
5. Press the soup button and the time should be 30 minutes on high pressure, if it is not, use the +/- buttons to manually set it.
6. Once the 30 minute high pressure cooking has finished, let the Instant Pot naturally release pressure and then keep warm for 1 hour untouched. The display should read L1:00 for 1 hour lapsed time . The longer the soup sits, the better it tastes.
7. Add salt to taste and let this Chinese soup warm you up and make you feel cozy inside on a cold day. 🙂

Enjoy!

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