Tonkotsu Ramen - Pressure Cooker - This recipe is from "The Ramen Lord"

Tonkotsu Ramen 2 lbs Pork Neckbones 2 Pork Trotters 1 lb Chicken Back or Chicken Feet Aromatics (Optional) - 6 Cloves Garlic, 3" chunk of Ginger, slice, Green Onions, 1/2 Onion Tare: 100 g water 150 g soy sauce (mostly usukuchi for color) 10 g small niboshi 20 g brown sugar 40 g salt 5 g MSG (optional, but not really, Tonkotsu needs MSG imo) Steps: Combine the above in a small saucepan, and bring to a boil to dissolve the salt and sugar. Allow to cool, then strain. The Broth: The night before soak your neck bones and femurs in water in a cold Tupperware container.(I used a stock pot). When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. This step is important for a white tonkotsu broth! Strain the bones from the blanching liquid. Discard the liquid. Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours. Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine). Give the contents a stir, then cover, bring to high pressure again, and and add chicken parts and cook for 1 hour. Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour. Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth. No chunks here, we’re looking for smooth liquid. If using, add aromatics to the now uncovered broth. Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot. Strain and reserve as needed. Store in the fridge for up to 5 days, or freeze for several months. Add your own toppings to the ramen and enjoy! Remember to make a "Tare" so season the broth.