Instant Pot Mushroom & Pork Belly Broth with Mini Dumplings

Ingredients

• 2lbs Of Thin Sliced Pork Belly
• 2 C Sliced Mushrooms
• 4 to 6 Large Bok Choy Leaves
• 4 to 6 Pieces of Ginger, Not Peeled
• 1/2 C Garlic Chives Minced
• 2 C Shredded Purple Cabbage
• 2 to 3 Baby Bok Choy
• 2 C Chateau Potato Dumplings
• 1 C Sliced Scallion
• Handful of Sprouts
• 4 C Mushroom Broth
• 4 T Gochujang Paste
• 2 T Vegetable Oil

Steps

Pork Belly Soup with Mini Dumplings

• Heat oil in a cast iron skillet, sear both sides of the pork belly for 5 minutes each side.
• Remove pork belly from skillet and quickly sauté mushrooms, half the scallions, and Chives. Add the Gochujang paste and sauté a bit longer.
• Add the meat, scallions mixture and the large box choy leaves to your instant pot. (If making on a stove top add all this to a stock pot)
• Add the mushroom broth, cover and set to stew setting for 30 minutes on high. (If using stove top method, simmer on low for four hours)
• Meanwhile bring a pot of salted water to boil, add dumplings, bring to boil, reduce heat and simmer 5 min. Drain dumplings.
• In a bowl, add some of the dumplings, baby Bok Choy, Sprouts, purple cabbage, scallions and a little bit of the Gochujang Paste.
• Release the steam on the instant pot, strain the broth and add the broth to the bowl with the dumplings and veggies.
• Enjoy!!!