Start by parboiling the pig trotters, pork neck, and chicken bones. After boiling for 10-15 minutes, pour out the bones into a colander, and rinse off all the grimy stuff.

Turn the InstantPot to Saute. When it has warmed up, add the oil, then add the garlic and ginger. Saute until browned. Remove garlic and ginger and set aside in a separate bowl. Next, add the onion to the oil and saute until browned.

Add ginger and garlic back into the InstantPot along with the green onions, shiitake, pig trotters, pork neck, and chicken bones.

Fill the pot with enough water to cover the bones. Place lid on the InstantPot and set to manual for 2 hours. Let it natural release until completely depressurized (about 20 minutes).

With a potato masher (or possibly a large wooden spoon), mash the bones and meat to break them apart as much as possible. This allows all the flavors to be fully released and will make the final broth a white-ish color instead of a clear brown color.

Once mashed, set the pressure cooker to saute and let boil for 30 more minutes.

Turn off the InstantPot. Remove all meat and bones by straining the mixture through a mesh into a bowl.