Instant Pot Pork Rib and Daikon Soup

There’s nothing better than a warm, comforting bowl of soup in winter, and my Instant Pot Pork Rib and Daikon Soup hits the spot every time. I’ve been making this every week because it’s so satisfying! The pork ribs are full of collagen from the cartilage, making the broth super silky and nourishing. Perfect for cozying up on a cold day.

Table of Contents

• Watch How to Make It
• What is Pork Rib and Daikon Soup?
• Ingredients
• How to Make Pork Rib and Daikon Soup
• Top Tips
• Frequently Asked Questions

Watch How To Make It

What is Pork Rib and Daikon Soup?

Pork Rib and Daikon Soup is one of those super comforting, nourishing soups that just hits different in winter.

In my recipe, I love to add a lot of dried shiitake mushrooms and keep the soaking liquid because it gives the broth so much umami and depth. I also add a bit of dashi for even more flavour.

The best part is that you can achieve tender pork ribs and a rich, concentrated broth in just 45 minutes using an Instant Pot! On the stovetop, it would normally take 3 to 4 hours to get the same depth of flavour.

The beauty of this soup is that it barely needs any seasoning, just a touch of salt and white pepper at the end. The daikon and carrots bring a natural sweetness, and the pork ribs give the broth so much rich, meaty flavour.

It’s not only comforting but also great for your skin and overall health, thanks to all the collagen from the pork rib cartilage.

I love having this as a main meal because it’s hearty, satisfying and perfect for cozying up on a chilly day.

Ingredients

Check out the recipe card below for the full ingredient list.

Pork Ribs

The pork ribs are the heart of this soup. They give the broth a rich, meaty flavour and release collagen from the cartilage, making it silky and super nourishing, which is perfect for cozying up in winter and great for your skin.

You could substitute chicken, but that would turn it into a completely different soup. The most important step is to boil the ribs first to remove the scum instead of putting them straight into the pot. This gets rid of impurities and ensures a clean and clear broth.

Dried Shiitake Mushrooms

If you know me, dried shiitake mushrooms are one of my favourite ingredients to use in cooking. They bring a huge umami punch, and soaking them overnight creates a flavourful, earthy liquid that makes the broth so much richer.

If you’re short on time, you can soak them in hot water for about 30 minutes, but I really recommend soaking overnight in cold water for the best depth of flavour.

You can find dried shiitake mushrooms on Amazon or at your local Asian supermarket.

Dashi Broth

Adding a bit of dashi stock gives the soup an extra layer of umami and depth. It makes the broth richer and more satisfying without needing a lot of salt or other seasonings.

I use these dashi packets, which you can find on Amazon, and just follow the instructions. I usually simmer one pack in 500ml of water for about 5 minutes, and it’s ready to go.

Daikon Radish

Daikon brings a subtle,natural sweetness that balances the savoury pork. It also soaks up all the flavour from the broth while staying tender but not falling apart.

Daikon releases a lot of water as it cooks, which is why I usually only add about 1.3 litres of total liquid when pressure cooking. At the same time, the radish absorbs all the flavours, making it even more satisfying and delicious.

I also like to add some carrots just for some extra veggies and a pop of colour to the soup. Totally optional, but it makes the soup even more wholesome and hearty!

How to Make Pork Rib and Daikon Soup

Soak the dried shiitake mushrooms in 300ml of water overnight. If you’re short on time, soak them in hot water for about 30 minutes until they’re plump and rehydrated. Squeeze out the excess water and set the mushrooms aside, keeping the soaking liquid — it’s full of umami and adds incredible flavour to the soup.

Add the pork ribs to a pot of cold water, just enough to cover them. Bring to a boil and cook for about 5 minutes, until the scum and foam rise to the surface. Drain and rinse the ribs under water to remove any remaining impurities.

Set the Instant Pot to the sauté function. Add 1 tablespoon of neutral oil and sauté the ginger, garlic and green onions for about a minute, until fragrant. Add the pork ribs and brown them on all sides for 1–2 minutes.

Turn off the heat, then add the chopped daikon, carrots and shiitake mushrooms. Pour in the dashi stock, mushroom soaking liquid, 500ml of hot water and Shaoxing wine.

Seal the lid and pressure cook for 45 minutes, then release the pressure naturally or manually once done. Season the soup with salt and white pepper to taste. To serve, garnish with chopped green onions. Enjoy!

Top Tips

(1) Boil the pork ribs

This is a non-negotiable step for me. Always start by boiling the pork ribs in cold water for about 5 minutes, just until you see the scum and foam rise to the top. Then drain and rinse the ribs before adding them to your Instant Pot.

It might feel like an extra step, but it makes all the difference! You’ll get a cleaner and clearer broth without that greasy, cloudy look or funky taste.

(2) Keep the mushroom soaking liquid

If you’re using dried shiitake mushrooms (which you absolutely should), don’t pour away that soaking liquid! It’s packed with umami and gives your soup this deep earthy flavour that you can’t get from just water.

I always soak my mushrooms overnight in cold water so the flavour really develops. If you’re short on time, hot water for 30 minutes works too, but overnight soaking is worth it.

(3) Don’t overfill with liquid

One thing I’ve learned from making this soup so often is that daikon releases a lot of water as it cooks. That’s why I only add about 1.3 litres of total liquid in my Instant Pot. Any more and the broth can end up too diluted. The balance here is key. You want a rich, concentrated soup that still feels light and nourishing.

(4) Season at the end

I always wait until the soup is done cooking before adding salt and white pepper. If you season too early, the flavour can shift as the soup reduces and intensifies, and it might turn out too salty.

Seasoning at the end lets you taste and adjust properly. White pepper is a must for me, as it adds a slightly spicy and peppery finish that complements the daikon and pork perfectly.

(5) Instant Pot >>> Stovetop

This soup used to take me 3–4 hours on the stove to get the pork tender and the broth rich. Now, with the Instant Pot, I can get the same deep flavour and fall-off-the-bone ribs in just 45 minutes.

It’s so much more convenient and you don’t have to constantly watch over it. I love how the pressure cooking really concentrates the flavours, giving you that slow-cooked taste in a fraction of the time.

(5) Add your own twist

Once you’ve nailed the base recipe, you can easily play around with it. I sometimes add sweet corn, lotus root, or tofu skin for extra texture.

You could even throw in some goji berries or red dates if you want a slightly sweeter, herbal vibe. It’s such a flexible soup, and honestly every version ends up comforting in its own way!

Want More Soup Recipes?

• Dried Oyster Pork Rib Soup
• Pumpkin Pork Rib Soup

Frequently Asked Questions

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