Instant Pot Vietnamese Pork

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5 from 6 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

This Instant Pot Vietnamese Pork will for sure be a family favorite. It’s is the perfect balance of sweet and savory, paired with fluffy white rice, it will melt right in your mouth.

Instant Pot Vietnamese Pork on a white plate with a wedge of lime.

Instant Pot Vietnamese Pork (or Vietnamese Pork Mince) is so easy as you can make both the pork and the rice at the same time. It is ready from start to finish in 30 minutes, making it perfect for a busy week night when you still want to make a delicious meal in a time crunch. To learn more about tradition Vietnamese food and its roots, please visit the Asian Studies article, Making Sense of Vietnamese Cuisine.


MORE PORK RECIPES YOU MIGHT LIKE

Breaded Baked Pork Chops | Mongolian Pork | Slow Cooker BBQ Pulled Pork


What We Love About This Recipe

  • 30 Minute Meal: This Vietnamese pork mince only takes 30 minutes start to finish, including prep and cooking time.
  • Dairy-free: This meal is naturally dairy-free making it a great option for those who are sensitive to lactose.
  • Makes Great Leftovers: This Vietnamese Pork makes for great leftovers you could make dumplings, add pork to a salad for an asian inspired salad, or just simply enjoy over rice with some stir-fry veggies.
Instant Pot Vietnamese Pork from a top shot.

Ingredient Notes

  • Pork: You can either use ground pork or small pieces of diced pork. Alternatively, you can use any cut of pork you desire such as pork shoulder or tenderloin.
  • Ginger: Paste or fresh grated ginger both work great in this recipe.
  • Rice: Depending on your preference, you could use brown or white rice.
  • Green Onion: If you can only find green shallots or scallions, those will work as well.
  • Brown Sugar: You can use light brown sugar or could you swap 1:1 sugar for honey.

Equipment Needed

  • Instant Pot
  • Non-Stick Spatula
  • Bowl (safe for Instant Pot)

How to Make Instant Pot Vietnamese Pork

These are the basic steps for making Instant Pot Vietnamese Pork. Please refer to the recipe card below for more detailed instructions.

Mongolian pork on plate
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Placing all the Ingredients in the Instant POt.

STEP 1: SAUTE THE PORK

Set the Instant Pot to the saute setting and add oil. Once oil is hot add pork. Cook until most of the Pork is cooked through, with just a bit of pink in the center. Then add green onions, ginger, garlic, and jalapeños.

STEP 2: MAKING THE RICE

Place the trivet along with an Instant Pot safe bowl into the Instant Pot. To the bowl add cold water and rice, then seal Instant Pot and cook on high pressure for 8 minutes. Then remove from Instant Pot.

STEP 3: FINISHING THE PORK

To the ground pork add brown sugar, soy sauce, salt, and black pepper, stir and cook for another 3 minutes to thicken the marinade.

STEP 4: SERVING

To finish off the pork, squeeze on some lime juice and then serve over a bowl rice.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

This recipe can be made a ahead of time and stored in fridge until you are ready to reheat it.

HOW TO STORE THIS RECIPE

Store in the refrigerator in an air tight container for 2 to 3 days.

HOW TO FREEZE THIS RECIPE

To freeze store in air tight and freezer bags and store for up to 1 month. Reheat in microwave safe dish for 2-3 minutes or until hot.

HOW TO REHEAT THIS RECIPE

To reheat this recipe, it is best to reheat in the microwave for 1-2 minutes or until hot.

Frequently Asked Questions

CAN I USE GROUND CHICKEN INSTEAD OF PORK?

In this recipe, ground chicken would work just as well and would follow the same process.

CAN I SUBSTITUTE BROWN RICE IN PLACE OF WHITE RICE?

For this recipe you can use either brown or white rice depending on your preference.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can easily be doubled to serve more people by proportionally increasing ingredients.

WHAT IS VIETNAMESE PORK?

Vietnamese pork has a relatively sweet and savory flavor. Traditionally made with stalk lemongrass, garlic cloves, fish sauce or oyster sauce, and light brown sugar.

WHAT CUT OF PORK IS MOST TENDER?

Pork Tenderloin is the most tender cut of pork.

WHAT ARE SOME GOOD DISHES TO SERVE WITH VIETNAMESE SHREDDED PORK?

Vietnamese pork is often served with a fried egg, but your favorite veggies roasted or steamed would also pair great with the pork.

Instant Pot Vietnamese Pork on a white plate with a wedge of lime.

Expert Tips for Making This Recipe

  • Substitution: Feel free to swap the soy sauce for tamari (to make recipe gluten free) or coconut aminos (for a lower sodium content).
  • Alternate cooking method tip: If you do not have an Instant pot, no problem just saute the ground pork in pan and make rice in a cooking pot with a lid on the stove top.
  • Gluten-Free: This recipe is a great option for those you are looking to cut down on gluten or can’t eat it, as long as you sub tamari for soy sauce as it contains wheat.
  • Fluffy Rice: To achieve a the perfect fluffy white rice, rinse and drain rice until the water runs clear.
  • Pork Chops: If you have pork chops, you could make Vietnamese pork chops by sautéing on each side until completely cooked through.

What to Serve with Vietnamese Pork

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Instant Pot Vietnamese Pork on a white plate with a wedge of lime.
5 from 6 votes

Instant Pot Vietnamese Pork

Yield: 2 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This Instant Pot Vietnamese Pork will for sure be a family favorite. This Vietnamese Pork mince is the perfect balance of sweet and savory, paired with fluffy white rice it will melt right in your mouth.
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Ingredients

  • 1 tablespoon oil
  • 1 lb. ground pork
  • 1/4 cup sliced green onions
  • 1/4 cup diced jalapeño
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger paste, or fresh grated ginger
  • 1 cup white rice
  • 1 ¼ cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lime

Instructions

  • Set instant pot to sauté and add the oil. Once the oil is hot, add the pork. Brown the pork until just about cooked through. It should have some pink in the center.
  • Add the green onions, garlic ginger, and jalapeño.
  • On a trivet, add one cup of rice and 1 1/4 cup of water in an instant pot safe container. Seal the lid and cook on high pressure for 8 minutes.
  • Remove the rice and add the brown sugar, soy sauce, salt and pepper. Stir and cook for 3 minutes.
  • Squeeze the lime over the pork and serve over the cooked rice.

Expert Tips

  • This Recipe Can be Doubled to Feed Your Entire Family: While the original recipe yields for 2 servings, proportionally increase ingredients depending on the amount of people you are looking to feed.
  • Substitution: Feel free to swap the soy sauce for tamari (to make recipe gluten free) or coconut aminos (for a lower sodium content)
  • Alternate cooking method tip: If you do not have an Instant pot, no problem just saute the ground pork in pan and make rice in a cooking pot with a lid on the stove top.
  • Gluten-Free: This recipe is a great option for those you are looking to cut down on gluten or can’t eat it, as long as you sub tamari for soy sauce as it contains wheat.

Estimated Nutritional Information

Calories: 1046kcal | Carbohydrates: 86g | Protein: 46g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1229mg | Potassium: 841mg | Fiber: 2g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 3mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: dinner, Lunch, Main Dish, Supper
Cuisine: Vietnamese
Keyword: ginger, green onions, ground pork, pork, rice, soy sauce, sweet and savory, vietnamese pork, white rice

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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