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
-
3
slices
peeled fresh ginger
-
4
cloves
garlic, smashed and peeled
-
3
pounds
pork shoulder, cut into 2-inch cubes
-
1
cup
coconut water
-
3
tablespoons
fish sauce
-
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.
- Add shallots and shiitake mushrooms, cooking until softened.
- Stir in ginger and garlic, then add the pork cubes and mix well.
- Pour in coconut water and fish sauce, scraping any browned bits.
- Cancel the sauté function, lock the lid, and cook for 40 minutes under high pressure.
- Allow the pressure to drop naturally, then check if the pork is tender.
- If needed, cook under high pressure for an additional 5 to 10 minutes.
- Transfer the pork to a platter and keep warm.
- Add the carrots to the cooking liquid and cook for 2 minutes under high pressure.
- Release pressure, then spoon the carrots and liquid onto the pork and garnish.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
34g
Total carbohydrates
6g
Total protein
41g
Sodium
0mg
Cholesterol
0mg
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