Soak the pork bones in cold water for at least 30 minutes or overnight to decrease prep time
In a small bowl combine all the ingredients for the gamjatang sauce. Add water at the end to combine everything
Discard the pork bone water. Add into a pot and fill with fresh water until it submerges the bones. Bring it to a boil.
When it comes up to a boil, let it cook for 10 minutes. There will be scum that floats to the top.
Discard the water and wash the pork bones, add into the instant pot
Add in sauce and water to the max on the instant pot indicator. Put the instant pot on soup function, with setting set to normal and high pressure for 20 minutes. Make sure to turn the knob so that it's not venting.
While waiting, peel and parboil your potatoes so that it's still firm but a knife and cut through it without using a lot of force. Set aside.
Wash your napa cabbage and chrysanthemum greens, set aside
After the instant is finished, you can either let it depressurize naturally or you can turn the knob to vent (BE CAREFUL, use a towel to turn the knob to avoid injury)
Once depressurized, remove the lid and turn on the saute feature. Add in the vegetables and boil for 10-15 minutes
Cut the green onions and crush the perilla seeds with mortar and pestle.
Serve pork bone soup with green onions and perilla seeds on top. You can serve it with rice.
