Instant Pot Thit Kho (Vietnamese Braised Pork and Eggs)

Instant Pot thit kho is my faster way to make Vietnamese braised pork and eggs without spending as much time simmering a pot on the stove. The pork is tender and flavorful, the eggs soak up the savory-sweet sauce, and you still get that familiar thit kho flavor in much less time.

I’ve made this Instant Pot version with pork belly, pork shoulder, and a combination of the two. They all work, but my family prefers pork shoulder because it’s less fatty, so that’s what I usually use.

One thing I’ve learned is that making good thit kho in the Instant Pot isn’t quite as simple as throwing everything in and pressure cooking it. Since the pork has less time to slowly develop flavor, I like to marinate and sear it first, then reduce the sauce for a few minutes after pressure cooking.

It’s a few extra steps, but I still prefer the Instant Pot version because it saves me time, and I love how easily the eggs peel when I cook them in the Instant Pot.

Instant Pot vs. Stovetop Thit Kho

I’ve made thit kho both ways plenty of times, and each method has its advantages.

With traditional stovetop thit kho, most of the cooking can happen in one pot. The longer simmer also gives the pork and braising liquid plenty of time to develop flavor naturally.

The Instant Pot cuts down the cooking time considerably, but I take a few extra steps to make up for that shorter braise. I marinate and sear the pork first, deglaze the pan so none of those browned bits go to waste, and reduce the sauce briefly at the end.

For me, the time savings are still worth it, which is why I usually reach for the Instant Pot.

If you’d rather make it the traditional way, try my stovetop thit kho recipe.

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

The Best Pork for Instant Pot Thit Kho

I’ve tested this recipe with pork shoulder, pork belly, and a combination of the two, and all three work in the Instant Pot.

Pork belly gives you the richest result with very tender, fatty pieces of pork. Pork shoulder is leaner but still becomes soft and tender under pressure. It’s what my family prefers, so it’s the cut I use most often.

A combination is a good middle ground if you want some of the richness of pork belly without making the entire dish quite as fatty.

Whichever cut you choose, cut the pork into approximately 1½-inch chunks. Keeping the pieces fairly large helps them stay tender without falling apart during pressure cooking.

Why I Parboil the Pork First

Parboiling is an extra step, but I don’t skip it.

Briefly boiling the pork helps remove impurities before it goes into the braising liquid. This gives the finished thit kho a cleaner, clearer sauce.

After parboiling, drain the pork well before adding the seasonings.

Marinating and Searing Make a Difference

Because the Instant Pot cooks the pork so quickly, there’s less time for the flavor to develop than there is with a long stovetop braise.

That’s why I marinate the pork before cooking and don’t skip the sear.

You can brown the pork directly in the Instant Pot using Sauté mode, but I actually prefer using a skillet on the stove. It’s easier to spread the pork out so it browns instead of steaming, and there’s less chance of the caramelized marinade scorching the bottom of the Instant Pot.

After searing, I deglaze the skillet and pour that liquid into the Instant Pot. Those browned bits have a lot of flavor, so don’t leave them behind.

If you want to sear directly in the Instant Pot instead, work in batches and leave plenty of room between the pieces. If the pot is crowded, the pork will release moisture and steam instead of developing a good sear.

Homemade Nuoc Mau

Nuoc mau is the Vietnamese caramel sauce that gives thit kho its deep color and subtle caramelized flavor.

You can buy it bottled, but this recipe only needs a small amount, so I prefer making it myself with just sugar and water.

Don’t pour the entire batch into the Instant Pot. Use some of the nuoc mau when you marinate the pork and set the rest aside. Once the thit kho has finished cooking and you’ve reduced the sauce, you can add a little more if it needs more color or caramel flavor.

This gives you much more control than adding all of it at the beginning.

Why There’s Less Liquid Than Stovetop Thit Kho

For this recipe, I use 1 cup coconut soda.

That may not look like much braising liquid compared with stovetop thit kho, but that’s intentional.

Very little moisture evaporates while the Instant Pot is under pressure. If you use the same amount of liquid you would for a stovetop braise, you’ll end up with far too much thin sauce.

I like coconut soda because it adds sweetness to the braising liquid and helps tenderize the pork. The finished sauce will still look relatively thin when you first open the Instant Pot, but we’ll reduce it at the end.

Fish Sauce and Maggi Seasoning

Fish sauce should be the main seasoning in thit kho. I usually use Three Crabs or Red Boat, and either works well here.

I also add ½ tablespoon Maggi Seasoning for a little extra savory depth. It’s there to support the fish sauce rather than replace it.

Because fish sauce brands vary in saltiness and coconut soda adds sweetness, I recommend doing your final taste adjustment after reducing the sauce rather than adding more seasoning before pressure cooking.

How to Make Instant Pot Thit Kho

Cook the eggs. Add 1 cup of water to the Instant Pot and place the eggs on the trivet. Cook on High Pressure for 5 minutes, then quick release the pressure. Transfer the eggs to an ice bath, peel, and set them aside. They’ll go into the thit kho at the very end.

Make the caramel sauce. While the eggs are cooking, make the nuoc mau with sugar and water. Watch it closely once the sugar starts to change color—it can go from golden to burnt pretty quickly. You only need a little for the pork, so set the extra aside in case you want to deepen the color at the end.

Parboil the pork. Cut the pork into about 1½-inch chunks and parboil for 5 minutes, then drain well. This extra step helps remove impurities from the pork and gives the finished braising liquid a cleaner appearance.

Marinate the pork. Toss the pork with fish sauce, Maggi Seasoning, salt, pepper, and a little of the homemade caramel sauce. Let it marinate for at least 15 minutes. Since pressure cooking shortens the braising time, marinating first helps give the pork more flavor.

Sear the pork. Heat the oil in a skillet over medium-high heat and sear the pork until nicely browned, working in batches if needed. Give the pieces plenty of room so they brown instead of steam. I prefer searing on the stovetop because it’s easier to get good browning and there’s less chance of the caramelized marinade scorching the bottom of the Instant Pot.

Sauté the aromatics. Once the pork is browned, transfer it to the Instant Pot. Lower the heat to medium, then add the shallots and garlic to the same skillet. Sauté for 1–2 minutes, just until fragrant.

Pressure cook the pork. Deglaze the skillet with the ¼ cup water, scraping up all those flavorful browned bits from the bottom. Pour the aromatics and deglazing liquid into the Instant Pot, then add the coconut soda. (Image 8)

Keep the peeled eggs set aside for now—you’ll add them after the pork is finished pressure cooking.

Cook on High Pressure for 6 minutes, then let the pressure release naturally. I prefer a full natural release to help keep the pork tender, but if you’re short on time, let it naturally release for at least 10–15 minutes before releasing the remaining pressure.

Add the eggs and finish the sauce. Once the pressure has fully released, open the lid, switch to Sauté, and add the peeled eggs. The sauce will look a little thin at first—that’s normal since the liquid doesn’t evaporate while pressure cooking. Simmer for 2–3 minutes to reduce the sauce slightly, then turn off the Instant Pot. (Image 9)

I like to let the eggs sit in the hot sauce for a few minutes as everything cools slightly. They’ll continue soaking up the flavor without overcooking and becoming rubbery. Give the sauce a final taste before serving, adding more fish sauce if it needs saltiness or a little of the reserved caramel sauce if you want a deeper color and caramelized flavor.

What to Serve With Instant Pot Thit Kho

Serve thit kho with plenty of hot jasmine rice to soak up the savory-sweet sauce.

Since the pork and sauce are rich, something fresh or tangy on the side works especially well. I like Vietnamese pickled carrots and daikon, pickled mustard greens, or a simple vegetable such as stir-fried water spinach.

How to Store Leftovers

Let the thit kho cool, then transfer the pork, eggs and sauce to an airtight container and refrigerate for up to 4 days.

The fat may solidify on top as the dish chills, especially if you use pork belly. That’s normal. You can remove some before reheating or let it melt back into the sauce.

Reheat gently on the stovetop or in the microwave until warmed through. Add a small splash of water if the sauce has become too concentrated.

If you make this Instant Pot thit kho, I’d love to hear how it turns out. And if you’ve tried both versions, let me know whether you’re team Instant Pot or stovetop!

RECIPE