Instant Pot Vietnamese Pork Stew
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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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 pork shoulder 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
Method
- 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.
- Toss in the shallots and shiitake mushrooms, and cook until the shallots are softened and the mushrooms are cooked, about 3 to 5 minutes.
- Stir in the ginger and garlic and cook until fragrant. Add the pork cubes and stir well.
- Pour in the coconut water and the fish sauce. (I normally use ¼ cup fish sauce, but if you’re new to fish sauce, start with 3 tablespoons.) Stir well, scraping any browned bits from the bottom of the Instant Pot.
- Cancel the sauté function. Lock the lid of the Instant Pot and program it to cook for 40 minutes under high pressure.
- When the stew is finished cooking, allow the pressure to drop naturally. If you’re impatient, wait 15 minutes and then manually release the pressure.
- Check that the pork pieces are fork tender. (If it’s still a little tough, cook under high pressure for another 5 to 10 minutes.) 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.
- Carefully add the cut carrots to the cooking liquid (watch out for hot splashing liquid!) and cook for 2 minutes under high pressure.
- Release pressure manually and remove the lid when the contents have depressurized.
- Spoon the carrots and cooking liquid onto the pork and garnish the stew with sliced scallion or cilantro.