Instant Pot Creamy Ramen Broth

Start by placing pork bones into a large container and cover them with water. Place the pot over high heat and bring to a boil, maintaining a rolling boil for 5 minutes. Carefully pour the water with pork bones into a colander in the sink and rinse thoroughly until the liquid running against the bones is clear; this step is crucial for achieving a high-quality stock.

Next, turn on your pressure cooker and select the 'Saute' function. Warm some olive oil in the pot, then add sliced leeks, onions, and minced garlic. Cook until the onion is translucent and has started to turn golden brown, taking around 7-10 minutes. Switch off the 'Saute' mode.

Now, place the cleaned pork bones on top of the onion mixture in the pressure cooker. Add 4 cups of water and put the lid on, ensuring the vent is set to 'Sealing'. Follow the manufacturer's instructions for high pressure and set a timer for 45 minutes. Allow 10-15 minutes for the pressure to build up.

Release the pressure using the 'natural-release' method, following the manufacturer's instructions for 10-40 minutes or by turning the vent to 'Venting'. Remove the lid carefully and take out the inner pot. Strain the stock into a cheesecloth-lined colander placed on top of a large saucepan. Set it aside.

Next, remove any remaining meat from the bones and set it aside. Season the strained broth with salt and pepper, then add dashi and the remaining 1 cup of water. Stir in soy sauce. Place the broth over medium-low heat and bring it to a slow simmer, turning the heat down to a low setting. Scoop out 1/3 cup of the broth and add miso paste to it, using a spoon to 'often' the miso until it dissolves into the broth. Return this paste to the saucepan and mix well.

Add spinach to the broth and continue simmering for 10 minutes, without bringing it to a boil.

Meanwhile, bring water to a boil in another pot and cook ramen noodles until they're soft, about 2 minutes. Drain the noodles and rinse them well before placing a good handful into a serving bowl. Pour the tonkotsu broth into the bowl using a ladle, then add the pulled meat from the bones on top of the noodles and finally add some spinach.