Soup – make a neverending Soup in an instantpot

I can't speak to your specific recipe, but I worked in a Chinese take-out restaurant for a few years, but that was a ways back....if I remember correctly, the process was extremely simple.

1. Start with a broth of hot water, white vinegar, salt and a drop or two of yellow food coloring (ancient Chinese secret - food coloring)
2. Get it nice and hot and add a small amount of cornstarch slurry, whisk and wait for it to thicken.
3. Meanwhile, scramble some eggs, just like normal. Nothing special. We used a fork and scrambled the eggs in a take-out soup container.
4. Pour the eggs into the broth at a steady rate while stirring the broth at a medium and consistent speed (roughly one rev/sec).

And that was it. As far as specific technique? I can't recall anything that really stands out. Like I mentioned, we used a take-out soup container and a fork to scramble the eggs, and cut a hole in the top to pour them. I suppose if you want to get really specific, we used a box cutter to make a triangular hole, roughly 3/4 inch per side. The soup was cooked in a round-bottomed wok, and stirred with what Google is telling me is called a hand-spoon - imagine a one-cup ladle, except bend the cup so it's more or less parallel to the handle.

Hope this helps. If you'd like any more information I'll try and see what I can drag out of the back of my dusty memory - it was about six-seven years ago, but I might be able to persuade my feeble old mind to provide some more details.

I personally to be on the safe side would freeze it in another container. To freeze it inside the jars you would have to make sure you left enough room for expansion, which all foods to when frozen. If you didn't leave enough room to freeze in the jar, I would worry the lid would pop-off. That is why I feel your best bet would be freezing them in another container, leaving room for expansion.

The pressure cooker has the ability to sterilize, but it takes time. Clinical sterilization can only be achieved by running a pressure cooker that reaches 15 PSI at high pressure for 30 minutes – pressure cookers that do not reach 15 PSI, like most electric models, will require even more time.

Few pressure cooker recipes actually need 30 minutes of cooking time. Pressure cooking food for less than 30 minutes is not going to kill any more bacteria than bringing food to a boil (212F/100C). However, just like boiling without pressure, bringing a cooker to pressure will kill most bacteria responsible for cases of food poisoning like, Salmonella6, Campylobacter7, Lysteria8 and E.Coli9.

Read more: 3 pressure cooker nutrition myths that just won’t go away… ’till now http://www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/

I found this on Pressure cooking for Dummies: http://www.dummies.com/how-to/content/pressure-cookers-for-dummies-cheat-sheet.html

Temperature-Pressure Ratios for Pressure Cooking The following table translates the pressure setting on your pressure cooker to temperatures and pressure levels:

Pressure Setting Cooking Temperature Pressure Level in Pounds per Square Inch (psi) High pressure 250 degrees 13–15 psi Medium pressure 235 degrees 10 psi Low pressure 220 degrees 3 psi

Should you try the freezing method, make sure you get as much air out of the container as possible to minimize ice crystal formations at the top, and freezer burn. I bet you can use the puree to make some great recipes over the winter, even bread depending on the kind of spices you added.
Good luck