Instant Pot Thit Kho (Vietnamese Braised Pork and Eggs)
Love thịt kho, but hate waiting forever while it braises? I’ve got you!
This Instant Pot Thit Kho delivers all the tender, caramelized pork goodness in half the time. Yes, you heard that right—this pressure cooker takes the guesswork out of braising, so you can enjoy the ultimate Vietnamese comfort food without spending hours by the stove.
Ready to dig in? Let’s do this!
Why Make Thit Kho in the Instant Pot?
Here’s why this Instant Pot version is a game-changer:
- Quick and Easy: Cuts cooking time in half.
- Foolproof: No more worrying about burning the caramel sauce or overcooking the pork.
- Tender Every Time: Pressure cooking locks in flavor while keeping the meat melt-in-your-mouth tender.
You’ll love how hands-off this method is. Set it, forget it, and come back to a pot full of deliciousness.
What Is Thit Kho?
Thịt kho trứng is a Vietnamese braised pork and eggs dish cooked in a savory-sweet caramel sauce. Traditionally slow-cooked, this dish is packed with flavor and pairs perfectly with steamed rice.
And while stovetop braising takes time, the Instant Pot speeds things up without sacrificing any of the authentic flavor.
What Cut of Pork Should I Use?
The best cuts for thịt kho are:
- Pork Belly: Rich, fatty, and fall-apart tender.
- Pork Shoulder: Slightly leaner but still juicy.
Can’t decide? Use both for the perfect balance of fat and meat! If you’re feeling fancy, you can try pork spare ribs too! Just avoid lean cuts like pork tenderloin—they dry out quickly.
Ingredients You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Pork Belly or Pork Shoulder, cut into 1 ½ to 2-inch cubes
- Salt and Pepper
- Caramel Sauce (store-bought or homemade). Instructions for the homemade caramel sauce (nuoc mau) are in the recipe card below.
- Fish Sauce (Three Crabs or Red Boat are my faves!)
- Shallots and Garlic
- Coconut Soda or Coconut Water
- Hardboiled Eggs
Substitutions and Variations
- No pork? Go for beef chuck roast or even chicken thighs.
- Fancy eggs? Quail eggs or soft-boiled eggs are equally delicious. You can even skip the eggs.
- Out of fish sauce? Use a mix of soy sauce and vinegar or oyster sauce.
- No coconut soda or water? Use Coca-Cola or 7-Up instead.
- No shallots? Use yellow onions or scallions.
How to Make Instant Pot Thit Kho
This recipe is easier than ever thanks to the Instant Pot. Here’s how it’s done:
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Hard boil the eggs in the Instant Pot.
- Make the caramel sauce in a separate pan.
- Blanch the pork for 3-4 minutes in boiling water to remove impurities and ensure a clean, flavorful sauce. After draining, season the pork and let it marinate for at least 15 minutes to fully absorb all the delicious flavors.
- Saute the aromatics and set it aside.
- Sear the pork on all sides, about 2-3 minutes per side. Work in batches to avoid overcrowding to ensure the pork browns instead of steaming. A good sear creates a rich, caramelized crust that adds depth to the sauce.
- Deglaze the pot with coconut soda.
- Pressure cook for 6 minutes and let it naturally release pressure to prevent it from drying out.
- Add the hardboiled eggs.
Serve over a bed of white rice and enjoy!
Instant Pot-Specific Tips for Success
–Marinate the Pork: Letting the meat rest with seasonings ensures deeper, richer flavors.
– Don’t Skip Browning: Optional but highly recommended! Use the sauté mode to sear the pork—this step creates deep, caramelized flavors. Since the cooking time is so short, this step is where the flavor will develop.
– Deglaze the Pot: Scrape up the brown bits for maximum flavor after browning.
– Natural Release: Let the Instant Pot naturally release pressure for tender meat.
Storage Tips
Got leftovers? Lucky you!
Let the dish cool completely before storing.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Keep it in the freezer for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm it on the stovetop or in the Instant Pot in sauté mode.
What to Serve with Instant Pot Thit Kho
Don’t forget the sides! Thit kho is best with:
- Steamed white rice (or fried rice if you’re feeling fancy).
- Pickled veggies like pickled carrots and daikon for a tangy kick.
- Stir-fried water spinach for a pop of green.
Ready to try this Instant Pot Thit Kho? Your weeknight dinners just got a whole lot easier—and way more delicious. Enjoy!
Instant Pot Thịt Kho (Vietnamese Braised Pork and Eggs)
Equipment
- Instant Pot (Pressure Cooker)
Ingredients
For the Caramel Sauce
- 3 tablespoons sugar
- ⅓ cup water
For the Braised Pork and Eggs
- 2 pounds pork shoulder or pork belly (skin on or off, cut into 1½ inch cubes)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoons caramel sauce (adjust to taste)
- ¼ cup fish sauce
- ½ tablespoon olive oil
- 2 shallots finely diced
- 3 garlic cloves minced
- 2 cups coconut soda
- 8 hard boiled eggs
- steamed rice, for serving
Instructions
- Pressure Cook the Eggs. Place a trivet or steamer basket in the Instant Pot and pour in 1 cup of water. Arrange the eggs on the trivet, seal the lid, and press [PRESSURE COOK/MANUAL] on High for 5 minutes.
- Perform a quick release, transfer the eggs to an ice bath, and peel once cooled. Set aside.
- Make the Caramel Sauce. In a small pan over medium heat, stir together the sugar and water until the sugar dissolves.
- Allow the mixture to cook without stirring until it turns a deep amber color.
- Remove from heat and carefully add a splash of water to stop the cooking process (it may splatter). Set aside.
- Parboil the Pork. Bring a pot of water to a boil (or use the Instant Pot on sauté mode). Add the pork and boil for 3–4 minutes to remove impurities. Drain, rinse under cold water, and pat dry.
- Marinate the Pork. In a large bowl, combine the pork with salt, pepper, 1 tablespoon of caramel sauce, and fish sauce. Let it marinate for at least 15 minutes to absorb the flavors.
- Sauté Aromatics. Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced shallots and minced garlic, and cook until fragrant, about 2 minutes. Remove and set aside.
- Sear the Pork. In batches, sear the marinated pork on all sides for 1–2 minutes per side. Avoid overcrowding the pot to achieve a proper sear.
- Deglaze. Once all the pork is seared, deglaze the pot with coconut soda, scraping up any browned bits for extra flavor.
- Pressure Cook. Return all the pork to the Instant Pot. Stir in the sautéed aromatics. Close the lid and set the Instant Pot to [PRESSURE COOK/ MANUAL] on high pressure for 6 minutes. Once the timer is up, let the Instant Pot naturally release pressure until the pin drops.
- Add the Eggs. Open the lid and gently place the peeled hard-boiled eggs into the pot. Switch to [SAUTE] mode and simmer for 2–3 minutes to let the eggs absorb the sauce. The flavors will continue to develop as the dish cools.
- Taste Test. Taste the sauce and adjust seasoning with more fish sauce or caramel sauce if needed.
- Serve warm with steamed white rice.
Hi Quynh, I am confused with the “Pressure Cook” instructions. Do you mean we add in the left over marinade or do we add extra caramel sauce? Thank you
Hi Dan, I’m sorry for any confusion! The marinade includes salt, pepper, 1 tablespoon of caramel sauce, and fish sauce. Start by searing the marinated pork on all sides in two batches to get a nice crust, then add everything back into the pot before pressure cooking.
Once it’s done, you can adjust the flavors to your liking by adding more caramel sauce or additional seasoning. I hope this helps clarify—let me know if you have any other questions!