Instant Pot Thit Kho (Vietnamese Braised Pork and Eggs)

Thịt kho is classic Vietnamese comfort food. Pork slowly braised until tender, eggs soaking up a savory-sweet caramel sauce, and everything spooned over a bowl of rice. It’s the kind of dish that’s meant to be cozy, familiar, and made in a big pot so there’s always leftovers.

This Instant Pot version keeps the same flavors you expect, but cuts down the cooking time significantly. You still get tender meat and rich sauce, just without having to watch a pot on the stove for hours.

Why Make Thit Kho in the Instant Pot?

The Instant Pot makes thit kho easier to cook on a regular weeknight.

Pressure cooking breaks down the pork quickly while keeping it juicy. The sauce develops flavor fast, especially when you take a few extra steps like browning the meat and letting it naturally release. It’s a great option when you want the comfort of traditional thịt kho but need it done on a weeknight.

If you’re used to stovetop thit kho, this version will feel familiar, just faster.

What Is Thit Kho?

Thit kho is a Vietnamese braised pork dish cooked with eggs in a savory-sweet caramel sauce. It’s commonly served with rice and shows up often at family meals, holidays, and Lunar New Year.

Every family has their own way of making it. Some versions are sweeter, some darker, some heavier on coconut. The base flavors stay the same, and this version keeps things balanced and approachable.

What Cut of Pork Should You Use?

Pork belly is the most traditional choice. The fat renders as it cooks, keeping the meat tender and giving the sauce that glossy, rich finish.

Pork shoulder is a great option too if you want more meat with a little less fat. I often use a mix of pork belly and pork shoulder so you get a good balance of richness and meaty texture in every bite.

Avoid very lean cuts, since they tend to dry out even with pressure cooking. Cut the pork into larger chunks so it holds its shape after cooking.

Ingredients and Flavor Notes

The caramel sauce is what gives thit kho its signature color and subtle sweetness. If you want to understand this step better, my Vietnamese caramel sauce (nuoc mau) post breaks it down in detail.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Fish sauce brings depth and umami, while soy sauce rounds things out. Coconut soda adds light sweetness and body to the braising liquid without making the dish taste like coconut.

Eggs are added at the end so they absorb the sauce without overcooking.

Substitutions and Variations

You can swap the pork for beef or chicken if needed. Beef chuck works best, and chicken thighs hold up better than breasts.

Instead of regular hard-boiled eggs, you can use quail eggs or soft-boiled eggs. Add them at the very end so they don’t overcook.

If you don’t have fish sauce, Maggi seasoning or soy sauce can be used instead. The flavor will be slightly different but still balanced.

Coconut soda can be replaced with water, Coca-Cola, or 7Up. Coconut soda gives the most traditional flavor, but the others work well in a pinch.

How to Make Instant Pot Thit Kho (Overview)

Start by cooking the eggs and setting them aside.

Make the caramel sauce separately so you have full control over the color. Once it reaches a deep amber, remove it from heat and set aside.

Parboil the pork briefly, then rinse and dry it well. This step helps keep the final sauce clean and clear.

Marinate the pork so it absorbs flavor before cooking.

For best results, brown the pork and aromatics in a separate pan, then transfer everything to the Instant Pot. This gives better browning and avoids scorching.

Deglaze thoroughly once the liquid is added. Those browned bits add a lot of flavor.

Pressure cook, then allow a natural release. This is important for tender meat.

Finish by simmering the eggs briefly in the sauce so they soak up flavor.

Exact measurements and timing are in the recipe card below.

What to Serve with It

Thit kho is best served with plain steamed rice so the sauce can really shine.

For something fresh on the side, Vietnamese pickled carrots and daikon help balance the richness. If you’re serving a bigger meal, adding cha gio or a simple vegetable like stir-fried water spinach (rau muong) works well.

Leftover sauce is great spooned over rice or mixed into vegetables the next day.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove or in the microwave. Add a splash of water if the sauce thickens too much.

This dish also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Make It This Week

If you’ve been wanting to make Vietnamese braised pork but felt intimidated by the time commitment, this Instant Pot version is a great place to start. It delivers the same comfort and flavor with far less hands-on time.

If you try it, leave a comment and let me know how it turned out. And if it’s a recipe you’ll want to make again, save it on Pinterest so it’s easy to come back to later.

RECIPE