This easy Whole30-friendly Instant Pot Vietnamese Pork Stew is a streamlined version of the classic braised dish, thit ko tàu, 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!
The original stovetop version of this recipe, Braised Pork in Coconut Water, is in our latest cookbook, Ready or Not!, and I included brief instructions on how to make it in an Instant Pot and slow cooker. But I know you guys like step-by-step pictures, so we created and photographed this new Whole30-compliant Instant Pot Vietnamese Pork Stew recipe!
Can I use a different protein?
Yes! You can sub in cubed chuck roast and make a beef stew using the same cooking times. If you want to make the stew with chicken thighs, I recommend decreasing the cooking time to 15 minutes under high pressure.
Why no browning?
There’s no need to brown the meat ’cause it’ll still taste great without it. There’s a great article in the New York Times titled “Deep Flavor, No Browning Required” that explains why you don’t have to brown your meat for stews. Remember: I’m here to teach you shortcuts to deliciousness, which means I’m all for skipping unnecessary steps!
Can I leave out the fish sauce and/or coconut water?
To be honest, it really wouldn’t be the same dish without the fish sauce or coconut water. Besides, my Instant Pot Vietnamese Pork Stew doesn’t taste like coconut or fish—it’s just umami-rich and nomtastic!
My preferred fish sauce is always Red Boat because it’s only made with wild anchovies and salt. In terms of coconut water, Harmless Coconut Water or fresh coconut water yields the tastiest stew. If you really must leave out the fish sauce and coconut water, you can use coconut aminos and chicken broth instead—but be warned: you’ve basically made a different recipe altogether! (Fish allergy? Here’s a vegetarian fish sauce recipe from Cook’s Illustrated.)
What do I serve with this Instant Pot Vietnamese Pork Stew?
Simple cauliflower rice, stir-fried bok choy, or steamed Napa cabbage are all great side dishes!
Slow cooker instructions?
Sauté the shallots, shiitake mushrooms, ginger and garlic in the first two steps with some coconut oil in a large skillet on the stovetop and transfer the veggies to a slow cooker. Add the rest of the ingredients (except the carrots if you don’t like ’em mushy) into the slow cooker; then, cover and cook on low for 8 to 10 hours. You can toss in the carrots in the last 30 minutes. Garnish with cilantro and scallions at the end.
How do I save leftovers?
Leftovers can be kept in a sealed container in the fridge for up to 4 days or in the freezer for 3 months. If you only have a little stew left, toss it in an Instant Pot with extra broth and chopped up veggies to make soup!
Alright, people.
Let’s make some Instant Pot Vietnamese Pork Stew!
Serves 8
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
Equipment:
Instructions:
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.
Enjoy!
Want more inspiration from my past January Whole30s? Check out my Day 8 posts from 2018 and 2017!
- 2018 Whole30 Day 8: Breakfast of Champions
- 2017 Whole30 Day 8: Mango + Avocado Salsa on Pan-Seared Salmon
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Vietnamese Pork Stew
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How does this recipe freeze? Maybe the pork only?
You can store the stew in the freezer for 3 months.
I’m allergic to coconut what could I substitute instead?
You can use chicken broth in place of the coconut water.