(Parboil) In a pot that is large enough to hold the pork ribs, cover them with cold water. Bring to a boil over medium-high heat and cook for 3-5 minutes until the pork ribs have changed color. Discard the water and rinse the pork ribs under running water. Drain well and set aside. This step removes any scum and excess oil to make the soup clearer.

Set the instant pot to pressure cook on high. Add the parboiled pork ribs, daikon, ginger, and the white part of the scallions. Add 4 cups of water. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, followed by a 5-minute natural release. (To do a natural release, simply let the pressure release on its own for 5 minutes after the cooking time is complete.)

Once the natural release is complete, carefully do a quick release to release any remaining pressure. Discard the scallions and ginger. Add fish sauce (if using) and season with salt and white pepper to taste. Stir to mix well.

If using goji berries, set the instant pot to sauté mode on “Less”. Add the goji berries and let it cook for about 5 minutes. Turn off heat and serve with thinly sliced green scallions (green part) and chopped cilantro.