Instant Pot Vietnamese Pork Comfort

Experience the rich, savory depth of a Vietnamese classic, reinvented for your modern kitchen. This easy Whole30-friendly Instant Pot Vietnamese Pork Stew is a streamlined version of the beloved traditional dish, Thit Kho Tau – caramelized pork belly slow-cooked to perfection in fragrant coconut water. We’ve harnessed the power of the pressure cooker to bring you one of our all-time favorite umami-packed stews, delivering incredible flavor and fall-apart tenderness faster and easier than ever before. Whether you’re adhering to a Whole30 lifestyle or simply seeking a delicious, comforting meal, this recipe is a game-changer for anyone craving authentic Vietnamese flavors with modern convenience.

A Quicker Pork Stew in the Instant Pot: Tradition Meets Modern Convenience

The traditional Vietnamese caramelized pork and egg dish, Thit Kho Tau, holds a special place in Vietnamese cuisine. It’s a cherished staple in many households, especially during Tet (Lunar New Year) celebrations, but its comforting warmth and rich flavors make it a favorite year-round. This iconic braise is renowned for its succulent, tender pork, deeply caramelized sauce, and the subtle, aromatic sweetness infused by coconut water. Traditionally, achieving its signature depth of flavor and melt-in-your-mouth texture requires hours of patient simmering on the stovetop – a labor of love that is undoubtedly rewarding, but often impractical for today’s busy schedules.

In our popular yellow cookbook, Ready or Not!, we introduced a stovetop version of Braised Pork in Coconut Water and provided brief notes on how to adapt it for the Instant Pot and slow cooker. However, we consistently heard from our community that step-by-step visual guidance for pressure cooking was highly desired. That’s why we’ve meticulously crafted and photographed this dedicated Whole30-compatible Instant Pot Vietnamese Pork Stew recipe. Our mission is to empower you to recreate this incredible dish with maximum efficiency and minimal fuss, without ever compromising on the authentic, complex flavors that define true Thit Kho Tau.

By leveraging the efficiency and precision of the Instant Pot, we’re dramatically cutting down on the cooking time, making this exquisite Vietnamese comfort food accessible even on the busiest weeknights. This recipe isn’t just about speed; it’s about simplifying the culinary process while preserving the rich heritage and delicious integrity of a beloved dish. Get ready to delight your taste buds and impress your family and friends with this streamlined yet deeply authentic approach to Vietnamese cooking. It’s time to bring the savory magic of Thit Kho Tau to your dinner table with unparalleled ease.

Why the Instant Pot is Your Secret Weapon for Thit Kho Tau

The Instant Pot has undeniably revolutionized home cooking, especially for dishes that traditionally demand long simmering times to develop flavor and tenderness. For our Vietnamese Pork Stew, the pressure cooker offers a multitude of compelling advantages that make it the ideal appliance for this recipe:

• Unparalleled Speed and Efficiency: What would typically require several hours of simmering on a stovetop or in a slow cooker can be achieved in a mere fraction of the time. The high-pressure environment of the Instant Pot rapidly tenderizes the pork, infusing it with deep flavor much more efficiently than conventional methods. This means you can enjoy a complex, slow-cooked taste even on a busy weeknight.
• Effortless Tenderness Every Time: The sealed environment of the Instant Pot locks in moisture and creates a consistent cooking temperature. This results in incredibly succulent, fall-apart tender pork every single time, without the risk of drying out the meat. Say goodbye to tough, chewy stew meat and hello to perfectly cooked pork.
• Profound Flavor Infusion: Pressure cooking not only speeds up the process but also intensely forces liquids and aromatics deep into the meat fibers. This creates a more profoundly flavored stew where the umami notes from the fish sauce, the delicate sweetness from the coconut water, and the pungent aromatics permeate every single bite. The flavors meld and concentrate beautifully, mimicking hours of slow cooking.
• True One-Pot Convenience: From sautéing the initial aromatics to pressure cooking the main stew, the Instant Pot handles nearly every step in a single pot. This significantly minimizes cleanup, streamlines your cooking process, and reduces the number of dishes you’ll need to wash, making for a much smoother and more enjoyable cooking experience.
• Consistently Delicious Results: With its precise temperature and pressure control, the Instant Pot takes the guesswork out of cooking. This ensures consistently delicious and perfectly cooked results, whether you’re a novice home cook experimenting with new cuisines or an experienced chef looking for a reliable method.

This streamlined method makes enjoying authentic, complex Vietnamese flavors easier than ever before, proving that you don’t need to spend all day in the kitchen to achieve culinary excellence and deeply satisfying comfort food. The Instant Pot truly unlocks the potential for incredible meals with remarkable ease.

Can I Use a Different Protein? Expanding Your Options

While pork shoulder is the traditional choice for Thit Kho Tau and is highly recommended for its exceptional ability to become wonderfully tender and flavorful, the beauty of a well-crafted stew base like this lies in its versatility. You absolutely can experiment with other proteins to suit your dietary preferences, what you have on hand, or simply to try a new variation.

• Beef Chuck Roast: For those who prefer beef or are looking for a hearty alternative, cubed beef chuck roast is an excellent substitute. Chuck roast shares a similar fat-to-meat ratio and connective tissue content with pork shoulder, meaning it will also tenderize beautifully under pressure. You can use the exact same cooking times as specified for the pork in this recipe (40 minutes under high pressure). The beef will eagerly absorb the rich, savory, and slightly sweet flavors of the coconut water, fish sauce, ginger, and garlic, creating a distinctly delicious and equally comforting beef stew.
• Chicken Thighs: If you’re seeking a quicker-cooking option or prefer poultry, boneless, skinless chicken thighs are a great choice. Chicken thighs are more forgiving than breast meat, as they retain moisture well and offer a richer flavor, making them ideal for stews. However, they cook much faster than pork or beef. To prevent the chicken from becoming overcooked or shredding excessively, we highly recommend reducing the pressure cooking time to just 15 minutes under high pressure. This will yield tender, juicy chicken that beautifully soaks up the savory and aromatic broth.

Regardless of your protein choice, it’s important to ensure that the meat is cut into roughly 2-inch cubes. This promotes even cooking and provides optimal surface area for the meat to absorb all the wonderful flavors of the stew. Remember that the cooking liquid and aromatics are designed to complement various meats, so feel free to adapt and create your own family favorite! Each protein will offer a slightly different texture and subtle flavor nuance, but the core Vietnamese essence will remain.

Why No Browning? A Smart Shortcut to Deliciousness

In the culinary world, browning meat before stewing is often presented as an indispensable step, crucial for developing deep, complex flavors and an appealing color through the Maillard reaction. While browning certainly has its place and benefits, it’s not always a mandatory step, especially when utilizing the efficiency and unique cooking environment of a pressure cooker for dishes like our Instant Pot Vietnamese Pork Stew.

Our approach is backed by culinary wisdom, as evidenced by a insightful article in The New York Times titled “Deep Flavor, No Browning Required.” This piece perfectly encapsulates our philosophy: if a step is not absolutely essential to the final taste or texture of the dish, and skipping it can save you significant time and effort without compromising quality, then it’s a shortcut worth taking! In the context of this Vietnamese Pork Stew, the high-pressure environment of the Instant Pot, combined with the potent and aromatic blend of fresh ginger, garlic, shallots, and the umami-rich fish sauce, does an exceptional job of infusing flavor directly into the meat.

The long, moist cooking process under pressure tenderizes the pork to perfection, allowing it to fully absorb all the delicious nuances of the broth and aromatics. This creates a stew that tastes incredibly rich, deeply satisfying, and wonderfully complex, even without the initial browning step. By omitting this traditional pre-step, we simplify the cooking process considerably, making this incredible Vietnamese stew even more accessible and convenient for busy home cooks.

Our priority is to teach you effective and smart shortcuts to deliciousness. Trust us on this: your taste buds will not miss the browning, and you will undoubtedly appreciate the extra time saved in the kitchen. This recipe proves that you can achieve a profoundly flavorful and authentic Vietnamese Thit Kho Tau with less fuss and more enjoyment.

The Heart of Vietnamese Flavor: Fish Sauce and Coconut Water Explained

When delving into the world of authentic Vietnamese cuisine, certain ingredients stand as pillars, foundational elements that define the very essence of a dish. For our Instant Pot Vietnamese Pork Stew, two such components are absolutely non-negotiable: high-quality fish sauce and fragrant coconut water. These are not merely additions; they are the soul of Thit Kho Tau, working in harmonious tandem to create a unique and irreplaceable flavor profile.

It’s common for first-time cooks to feel a touch hesitant about using fish sauce, or to worry that the stew might taste distinctly of coconut. Let us emphatically assure you: this Instant Pot Vietnamese Pork Stew doesn’t taste overtly like coconut or fish. Instead, these ingredients undergo a remarkable transformation during cooking. They meld together to forge an incredibly complex, savory, subtly sweet, and profoundly umami-rich experience. The coconut water lends a delicate, natural sweetness and plays a crucial role in tenderizing the pork, contributing to the stew’s characteristic savory-sweet balance. Meanwhile, the fish sauce provides that signature salty, fermented depth – a characteristic umami punch that defines much of Vietnamese cooking, elevating the overall flavor to truly “nomtastic” levels.

Choosing the Right Ingredients for Optimal Flavor:

• Fish Sauce: The quality of your fish sauce can make or break this dish. My personal preference, and a highly recommended choice, is Red Boat fish sauce. It stands out in the market because it’s crafted with only two pure ingredients: wild-caught anchovies and sea salt. This minimalist approach ensures an exceptionally clean, potent, and superior flavor, free from any unnecessary additives, sugars, or preservatives often found in other brands. Red Boat truly delivers the authentic umami power that is absolutely essential for this recipe. If you have a fish allergy or are strictly vegan, you can explore options like our vegan fish sauce recipe, though it’s important to understand that the resulting flavor profile will naturally be different from the traditional version.
• Coconut Water: For the most delicious and authentic stew, always opt for high-quality, unsweetened coconut water. Brands like Harmless Harvest or, ideally, fresh coconut water extracted directly from young coconuts, yield the best results. These provide a natural sweetness and delicate flavor that beautifully balances the richness of the pork and the robust character of the fish sauce. It’s crucial to avoid sweetened coconut water, flavored varieties, or coconut milk, as these will significantly alter the intended flavor and consistency of the stew.

Can I really leave them out? To be frank and maintain culinary integrity, if you choose to omit both fish sauce and coconut water, you’ve essentially embarked on preparing a completely different recipe. The resulting stew, while potentially tasty, will undeniably lack the distinct Vietnamese character and the signature complex flavors of Thit Kho Tau. While you could theoretically substitute coconut aminos for fish sauce and chicken broth for coconut water, please be forewarned: the flavor profile will be profoundly different. We strongly encourage you to embrace these key, authentic ingredients to experience this Instant Pot Vietnamese Pork Stew as it’s truly meant to be enjoyed – a rich tapestry of savory, sweet, and umami perfection.

Slow Cooker Instructions for a Hands-Off Approach

While the Instant Pot excels in speed, the beloved slow cooker offers unparalleled “set it and forget it” convenience, perfect for those days when you want dinner ready and waiting when you walk through the door. This Vietnamese Pork Stew can be wonderfully adapted for slow cooking, allowing flavors to meld and deepen over a longer, gentle cooking period.

Here’s how to convert this Instant Pot recipe into a delicious slow cooker meal:

1. Sauté the Aromatics: Begin by heating 1 tablespoon of your preferred cooking fat (coconut oil, avocado oil, or ghee) in a large skillet on your stovetop over medium heat. Add the thinly sliced shallots and shiitake mushrooms. Sauté them, stirring occasionally, until the shallots are softened and translucent, and the mushrooms are cooked through, typically taking about 3 to 5 minutes. Then, stir in the fresh ginger and smashed garlic cloves. Cook for just another minute until they become wonderfully fragrant, being careful not to burn the garlic.
2. Transfer & Combine: Carefully transfer all the sautéed vegetables from the skillet into your slow cooker pot. Add the 2-inch cubed pork shoulder, 1 cup of coconut water, and 3 tablespoons of fish sauce. Stir all the ingredients together thoroughly, ensuring that the pork pieces are well coated and immersed in the aromatic liquid.
3. Add Carrots (Timing Flexibility): If you prefer your carrots to retain a slight bite and not become overly mushy, it’s best to hold off on adding them until the last 30 minutes of cooking. Simply stir them into the stew towards the end. However, if you don’t mind softer carrots, you can certainly add them at the very beginning along with the rest of the ingredients.
4. Slow Cook to Perfection: Cover the slow cooker with its lid. Program it to cook on the LOW setting for 8 to 10 hours, or if you’re in a bit more of a hurry, use the HIGH setting for 4-6 hours. The precise cooking time may vary slightly depending on your specific slow cooker model and the exact size of your pork cubes. The goal is to cook until the pork is absolutely fork-tender and easily shreddable.
5. Garnish & Serve: Once the stew is perfectly cooked, give it a final taste and adjust the seasoning with a little more fish sauce or salt if desired. Ladle generous portions of the rich, savory stew into serving bowls. Garnish generously with a scattering of fresh cilantro leaves and thinly sliced scallions (green onions) for a burst of freshness and color.

This slow cooker method guarantees a deeply flavorful and aromatic stew with minimal active cooking time, making it an ideal choice for busy weekdays, relaxed weekends, or when you simply crave that comforting, slow-cooked taste without the constant attention. Enjoy the ease and the incredible flavors!

Key Ingredients for an Authentic Vietnamese Pork Stew

Crafting a truly exceptional and authentic Vietnamese Pork Stew, or Thit Kho Tau, begins with the careful selection of high-quality ingredients. Each component plays a vital role in building the complex layers of flavor that make this dish so beloved. Here’s a closer look at what makes this stew shine:

• Boneless Pork Shoulder Roast, cut into 2-inch cubes: This is the undeniable star of our stew. Pork shoulder, often referred to as pork butt (despite coming from the front shoulder), is an economical and incredibly forgiving cut of meat. It’s perfect for slow cooking or pressure cooking because its generous marbling and abundant connective tissues break down beautifully over time, resulting in unbelievably tender, moist, and shreddable pork that never dries out. Cutting it into uniform 2-inch cubes ensures even cooking and provides ample surface area for optimal flavor absorption from the rich braising liquid.
• Coconut oil, avocado oil, or ghee: These are excellent choices for the initial sauté. They are Whole30 compliant, have a high smoke point, and contribute a subtle, pleasant richness to the base of the stew, enhancing the overall flavor profile.
• Coconut water: Far from being just a simple liquid, coconut water is a foundational ingredient that imparts a delicate, natural sweetness and a light, aromatic coconut essence crucial to the characteristic flavor of Thit Kho Tau. It works to tenderize the pork and contributes significantly to the stew’s signature savory-sweet balance, making the broth truly irresistible.
• Thinly sliced shallots: Shallots are favored over regular onions in many Asian cuisines for their milder, sweeter, and more delicate flavor profile. They provide a nuanced aromatic base that builds depth without overwhelming the other ingredients. While finely minced yellow onion can be substituted in a pinch, the distinct flavor of shallots truly elevates the dish to another level.
• Fresh shiitake mushrooms: Shiitake mushrooms are celebrated for their robust, earthy, and intensely umami-rich flavor. Their firm, meaty texture holds up exceptionally well during pressure cooking, adding substantial body and a wonderful depth of flavor to the stew. While other mushroom varieties can be substituted, fresh shiitake are our preferred choice for their distinctive contribution.
• Carrots: Carrots introduce a natural sweetness, a vibrant pop of color, and a pleasant textural contrast to the tender pork. To ensure they are perfectly cooked – tender yet still retaining a slight bite rather than becoming mushy – we strategically add them later in the cooking process.
• Fresh ginger: Essential in many Vietnamese dishes, fresh ginger provides a warm, spicy, and invigorating aromatic kick. It brightens the flavor profile of the stew and adds a crucial layer of complexity that complements the savory and sweet notes.
• Garlic: A foundational aromatic in almost every savory cuisine, garlic provides pungent, savory, and slightly sweet notes that are absolutely crucial to the stew’s overall depth and character. When sautéed, it releases its irresistible aroma, forming the backbone of the flavor.
• Fish sauce: As previously discussed, a high-quality fish sauce (such as Red Boat) is paramount. It serves as the primary seasoning, delivering an unparalleled umami punch, essential salinity, and a fermented depth that is truly inimitable. It’s the secret ingredient that gives Vietnamese food its distinctive savory character.
• Fresh cilantro leaves: Used as a vibrant garnish, fresh cilantro adds a burst of herbaceous freshness and a bright, citrusy aroma. It provides a delightful contrast to the richness of the stew, cleansing the palate with every bite.
• Scallions / Green onions: Another indispensable fresh garnish, thinly sliced scallions offer a mild, crisp oniony bite and a beautiful splash of green color. They add a final layer of freshness and aromatic zest, completing the presentation and enhancing the overall flavor experience.

Together, this carefully selected medley of ingredients creates a symphony of flavors that is both profoundly comforting and exhilaratingly complex, truly capturing the authentic essence of Vietnamese Thit Kho Tau in every delicious spoonful.

How to Make Instant Pot Vietnamese Pork Stew: Step-by-Step Guide

Preparing this exquisite Vietnamese Pork Stew in your Instant Pot is surprisingly simple, allowing you to achieve a dish that tastes like it simmered lovingly all day, but comes together in a fraction of the time. Follow these detailed steps to create a truly memorable meal:

Step 1: Sauté the Fragrant Aromatics

Begin by turning on the “Sauté” function on your Instant Pot. Wait for the metal insert to heat up and indicate it’s ready (it usually displays “Hot” or “On”). Once heated, add your chosen high-temperature cooking fat – 1 tablespoon of coconut oil, avocado oil, or ghee. Allow it to melt and shimmer across the bottom of the pot.

Next, toss in the thinly sliced shallots and the stemmed and halved (or quartered if large) shiitake mushrooms. Stir these aromatics frequently, cooking until the shallots become softened and translucent, and the mushrooms have released their moisture and are tender, typically taking about 3 to 5 minutes. This initial sauté is crucial for building a fragrant and flavorful foundation for your stew.

Step 2: Incorporate Ginger, Garlic, and Pork

Once the shallots and mushrooms are cooked, stir in the 3 quarter-sized slices of fresh ginger and the 4 smashed and peeled garlic cloves. Continue to cook for approximately 1 minute, just until they become wonderfully fragrant, releasing their pungent and spicy aromas into the pot. Be vigilant to avoid burning the garlic, which can turn bitter.

Now, add the 3 pounds of boneless pork shoulder, cut into 2-inch cubes, to the Instant Pot. Stir everything together thoroughly, ensuring that the pork pieces are evenly coated with the sautéed aromatics. This step helps to integrate the foundational flavors directly onto the meat from the very beginning.

Step 3: Add Liquids and Begin Pressure Cooking

Carefully pour in 1 cup of coconut water, followed by the fish sauce. A good starting point is 3 tablespoons of fish sauce, especially if you’re new to its intense flavor. For a more robust and authentic taste, ¼ cup is often preferred. Stir everything exceptionally well, making sure to scrape up any delicious browned bits that might have accumulated on the bottom of the Instant Pot insert. This crucial “deglazing” step not only captures extra flavor but also helps prevent a “burn” error during pressure cooking.

Once everything is thoroughly mixed, cancel the “Sauté” function. Secure the lid firmly on your Instant Pot, ensuring that the sealing ring is properly in place and the steam release valve is set to the “Sealing” position. Program the Instant Pot to cook for 40 minutes under high pressure. This precise cooking time is vital for achieving truly tender, fall-apart pork.

Step 4: Natural Pressure Release and Pork Tenderness Check

When the 40-minute pressure cooking cycle is complete, allow the pressure to release naturally (NPR). This “Natural Pressure Release” is particularly beneficial for stews and larger cuts of meat, as it helps the meat become even more tender and prevents it from drying out. If you’re pressed for time, you can allow a minimum of 15 minutes of natural release, and then carefully perform a manual quick release (QR) by turning the venting knob to the “Venting” position. Always exercise extreme caution with the hot steam escaping.

Carefully remove the lid. Use a fork to check the pork pieces for tenderness. They should be easily pierced and readily shreddable. If, by any chance, the pork is still a little tough, simply re-lock the lid and cook under high pressure for an additional 5 to 10 minutes, followed by another natural release. Taste the rich sauce and adjust seasoning as needed with a little more fish sauce or a pinch of salt to balance the flavors perfectly. Using a slotted spoon, transfer the wonderfully tender pork to a separate serving platter and cover it loosely to keep warm while you prepare the carrots.

Step 5: Perfectly Cook the Carrots

To the remaining hot cooking liquid in the Instant Pot, carefully add the 3 large carrots, which have been peeled and cut into ½-inch diagonal slices. Be mindful of the hot liquid, as it may splash slightly. Secure the lid once more and program the Instant Pot to cook for just 2 minutes under high pressure. This brief burst of pressure cooking is ideal for making the carrots perfectly tender-crisp, ensuring they retain some texture without becoming overly soft or mushy.

Once the 2 minutes of cooking are complete, immediately release the pressure manually (Quick Release). Remove the lid only after the float valve has dropped, indicating that the contents have fully depressurized.

Step 6: Final Garnish and Serve

With the carrots perfectly cooked, spoon them along with the rich, flavorful cooking liquid over the reserved pork on your serving platter. This ensures that every bite of tender pork is drenched in the savory, umami-packed sauce, enhancing the overall experience.

To complete this culinary masterpiece, generously garnish the stew with a scattering of fresh cilantro leaves and thinly sliced scallions (green onions). These fresh herbs add a vibrant burst of color, a delightful herbaceous aroma, and a refreshing contrast that beautifully balances the richness of the stew. Serve immediately and savor the fruits of your effortless labor!

Enjoy your homemade Instant Pot Vietnamese Pork Stew – a flavorful, Whole30-friendly meal that’s perfect for any occasion and promises to become a cherished family favorite!

What Can You Serve with This Flavorful Stew? Creative Pairings

This Instant Pot Vietnamese Pork Stew is a remarkably versatile dish, and its rich, umami-packed sauce pairs wonderfully with a diverse array of side dishes. Whether you’re committed to a Whole30 or Paleo diet, or simply enjoying a delicious and satisfying meal, there are numerous options to perfectly complement the stew’s deep flavors and textures. The savory broth is just begging to be soaked up!

• Quick Asian Sugar Snap Peas: For a vibrant, crisp, and fresh contrast to the rich stew, these stir-fried sugar snap peas are an excellent choice. Seasoned with garlic, a touch of fish sauce, and a squeeze of fresh lime juice, they offer a delightful crunch and bright flavor that beautifully cuts through the richness of the pork stew, creating a balanced meal.
• Chinese Garlic Green Beans: Another fantastic vegetable side, these crisp-tender green beans tossed in a savory garlicky sauce make for a superb accompaniment. Their simple yet impactful flavor profile and satisfying texture complement the complex notes of the Vietnamese pork stew exceptionally well.
• Simple Cauliflower Rice: This is a highly recommended grain-free option, especially for those adhering to Whole30 or Paleo guidelines. Our cauliflower rice isn’t merely a substitute; it’s a flavorful side dish in its own right, packed with healthy veggies and umami-rich seasonings. It serves as an ideal base to absorb every delicious drop of the stew’s savory sauce.
• Zoodles (Spiralized Zucchini Noodles): For a light, fresh, and low-carb alternative to traditional noodles, spiralized zucchini noodles are an ideal choice. Their tender yet slightly firm texture provides a refreshing base that beautifully soaks up the stew’s flavorful sauce without adding extra carbohydrates, making for a healthy and satisfying meal.
• Steamed Jasmine Rice or Rice Noodles: If your dietary preferences are more flexible and you’re craving simple carbohydrates to mop up every last bit of the delectable sauce, classic steamed jasmine rice or thin rice noodles are absolutely perfect. Their neutral flavors allow the intricate and comforting notes of the pork stew to truly shine, making for a truly satisfying and traditional pairing.
• Fresh Herbs: Don’t forget to offer an extra sprinkle of fresh cilantro and thinly sliced scallions at the table. These fresh herbs provide an additional burst of freshness, a vibrant color, and an aromatic lift that enhances the overall dining experience.

Choose your favorite side (or even a combination of two!) to create a complete and satisfying meal that perfectly highlights the incredible, authentic flavors of this Instant Pot Vietnamese Pork Stew.

How to Store Leftovers & Master Meal Prep

One of the many fantastic benefits of this Instant Pot Vietnamese Pork Stew is its exceptional ability to store and reheat beautifully. This makes it an ideal candidate for meal preparation, allowing you to cook a larger batch and have delicious, healthy, and convenient meals ready to go throughout your week. This not only saves you significant time and effort on busy days but also ensures you have access to a comforting, flavorful dish whenever hunger strikes.

• Refrigeration: Once the stew has cooled completely to room temperature, transfer any leftovers to an airtight sealed container. This will keep the stew wonderfully fresh in the refrigerator for up to 4 days. Many find that the flavors of the stew actually deepen and meld even further overnight, making it taste even better the next day! It’s truly a dish that benefits from a little time.
• Freezing for Longer Storage: For extended storage, this stew freezes exceptionally well. Portion the cooled stew into individual freezer-safe containers or sturdy, heavy-duty freezer bags. Be sure to leave a little headspace if using containers to account for expansion. It can be safely stored in the freezer for up to 3 months. To reheat from frozen, it’s best to thaw the stew overnight in the refrigerator first, then gently warm it on the stovetop or in the microwave.
• Reheating Instructions: To reheat refrigerated leftovers, transfer them to a saucepan and warm gently over medium-low heat on the stovetop, stirring occasionally, until heated through. Alternatively, you can reheat in the microwave in 1-minute intervals, stirring between each interval, until piping hot. If the sauce has thickened significantly during cooling or freezing, you might want to add a splash of water, chicken broth, or coconut water to achieve your desired consistency.
• Creative Repurposing of Leftovers: If you find yourself with just a small amount of stew left, don’t let those delicious flavors go to waste! Repurpose it by tossing it back into your Instant Pot or a regular pot with some extra chicken or bone broth. Add a handful of chopped up fresh vegetables, such as bok choy, spinach, extra carrots, or even some zucchini. Simmer gently to create a quick, flavorful, and hearty soup. It’s a fantastic and resourceful way to stretch your ingredients and enjoy yet another delicious meal from your initial efforts.

With these practical storage and meal prep tips, you can effortlessly enjoy the incredible deliciousness of this Vietnamese Pork Stew for days, or even months, to come, making healthy eating both convenient and immensely enjoyable for your busy lifestyle.

Instant Pot Vietnamese Pork Stew

This easy Whole30-friendly Instant Pot Vietnamese Pork Stew is a streamlined version of the classic braised dish, Thit Kho Tau, caramelized pork belly cooked in coconut water. It’s one of my favorite umami-packed stews that can be made faster and easier in a pressure cooker!

Rating: 4.62 out of 13 votes

Prep Time: 15 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 25 mins

Servings: 8 servings

Author: Michelle Tam

Ingredients

• 1 tablespoon coconut oil, avocado oil, or ghee
• ¼ cup thinly sliced shallots
• ¼ pound shiitake mushrooms, stemmed and cut in half (or into quarters if large)
• 3 quarter-sized slices peeled fresh ginger
• 4 garlic cloves, smashed and peeled
• 3 pounds boneless pork shoulder roast, cut into 2-inch cubes
• 1 cup coconut water
• 3 tablespoons fish sauce (and more to taste)
• 3 large carrots, peeled and cut into ½-inch diagonal slices
• ½ cup fresh cilantro leaves
• 3 scallions, thinly sliced

Instructions

1. Turn on the “Sauté” function of the Instant Pot and add the coconut oil (or your fat of choice) when the metal insert is hot.
2. Toss in the shallots and shiitake mushrooms, and cook until the shallots are softened and the mushrooms are cooked, about 3 to 5 minutes.
3. Stir in the ginger and garlic and cook until fragrant (about 1 minute). Add the pork cubes and stir well to coat.
4. Pour in the coconut water and the fish sauce. (Start with 3 tablespoons if new to fish sauce, or use ¼ cup for a more robust flavor.) Stir well, scraping any browned bits from the bottom of the Instant Pot.
5. Cancel the “Sauté” function. Lock the lid of the Instant Pot and program it to cook for 40 minutes under high pressure.
6. When the stew is finished cooking, allow the pressure to drop naturally. If you’re impatient, wait 15 minutes and then manually release the remaining pressure.
7. Check that the pork pieces are fork-tender. (If it’s still a little tough, re-lock the lid and cook under high pressure for another 5 to 10 minutes, then release pressure.) Taste and adjust the seasoning of the sauce with more fish sauce or salt if needed. Use a slotted spoon to transfer the pork to a serving platter. Cover to keep warm.
8. Carefully add the cut carrots to the hot cooking liquid in the Instant Pot (watch out for hot splashing liquid!) and cook for 2 minutes under high pressure.
9. Release pressure manually immediately after the 2 minutes of cooking the carrots and remove the lid when the contents have depressurized.
10. Spoon the carrots and cooking liquid onto the reserved pork and garnish the stew with sliced scallion or cilantro. Enjoy!

Nutrition Information