Ingredients

• 2 mediumsleeks, cleaned and cut in half crosswise (or 1 onion, peeled and quartered)
• 1 mediumcarrot, peeled and cut into three pieces
• 2 ½ poundassorted bones
• 8 cupswater (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
• 2 TablespoonsRed Boat fish sauce
• 3 driedsshiitake mushrooms (optional)

Directions

1. Dump the leeks and carrots in the pressure cooker or Instant Pot
2. toss in your bones (frozen is fine).
3. cover with water
4. Add the fish sauce
5. toss in the dried shiitake mushrooms
6. cover and lock the lid
7. cook under high pressure for 30-50 minutes (can go up to 2 hours for more concentrated taste)
8. let the pressure release naturally (10-15 minutes).
9. Remove the lid
10. skim of the scum
11. strain the broth
12. Taste and adjust for seasoning