Instant Pot Bun Bo Hue

I used the 8qt InstaPot Duo. This recipe makes a concentrated 4qt broth which you then add water to the pot at the end to serve. Enjoy!

Main soup:

2-3 lbs of beef neck bones
2-3 lbs of pork bones or hock
1-2 lbs of chicken bones or 1 can of chicken broth
8-10 stalks of lemongrass (use upper 2/3, bruise the stalk, and tie together)
1 large yellow onion (peel skin, and char on grill)
1 piece fresh ginger (2 inch length, cut in half, and char on grill)
4 tablespoons of fishsauce
4 tablespoons of bun bo hue mix
1 one-inch rock sugar or 2 tablespoons of sugar (can also use 1/3 pineapple for sweetness,
and char on grill)
4 tsp salt
1 tablespoon of shrimp paste

Garnishes:

Rice vermicelli noodles
Cha chien or chu lua
Banana blossom (thinly sliced)
Green Cabbage (thinly sliced)
Beansprouts
Cilantro, basil, mint, green onion
Lime wedges

Instructions:
1. Parboil all meat and bones (best to put meat in when water is cold and let it heat up. After boiling for 5-10 minutes, wash meat thoroughly) another option my mom likes to do is soak bones in cold water during the day and then throw in hot water for 5-10 minutes)
2. Char onion and ginger on grill
3. Cut bottoms off lemongrass and bruise the stalks. Bend in half and tie together.
4. Throw meat and bones, onion, ginger, lemongrass, fishsauce, bun bo hue mix, rock sugar, salt into instapot
5. Set timer for one hour natural release (or quick release but be sure to put a towel on top to avoid excessive spray)
6. The broth will be super concentrated and only have about 4 quarts after removing the bones and lemongrass; add water up to the 2/3 line and turn the pot back on.
7. Once it boils, pour over noodles, garnish and serve! Enjoy!