This delicious Instant Pot Thai Pork Larb Recipe (Thai Minced Pork) brings you a new way of using mince.
Jump to:
📖 Recipe
Instant Pot Thai Larb (Thai Minced Pork)
Equipment
- 1 Pressure Cooker
Ingredients
- 500 g minced pork or try beef, chicken or turkey
- 1 onion chopped
- 2 cloves garlic finely chopped
- 25 g fresh ginger chopped small. Love ginger? You can increase to 50 g or anything between 25 to 50 g
- ½ fresh red chilli deseeded (optional. Tip: I keep chillies in the freezer and use them from frozen), chopped. You can add more chilli, to taste
- 1 carrot finely chopped
- 1 red pepper chopped
- 2 tablespoons light soy sauce or whatever soy sauce you have
- 1 teaspoons fish sauce
To serve
- Lime wedges
- Fresh coriander or Thai basil unless you're seven years old and fresh herbs are just weird...
Other ingredients you can add to bulk it up
- Mushrooms
Instructions
- Press Sauté and brown the mince. Break it down with a spoon.
- Add the vegetables. Stir. Let them Sauté for 3-5 minutes.
- Add the soy sauce and fish sauce. Make sure you deglaze well by scraping any burnt-on caramelised bits off the bottom of the inner pot with a wooden spoon.
- Lock the lid in. Steam release se to Sealing. Pressure cook on high pressure anywhere between 5 and 15 minutes, this will always depend on how hungry you are (more time = more flavour.
- At the end of pressure cooking, do a natural pressure release of 5 minutes minimum, this means doing nothing for at least 5 minutes once pressure cooking ends and then releasing the rest of the steam trapped inside manually. It will also do well on warm for however long you need it to be on warm.
- Serve with the lime wedges and fresh herbs if using.
Notes
How to serve
We've always liked it with this Thai Larb with plain rice and the Instant Pot makes it a breeze.
Great with noodles too.
That said, you could totally serve this in little gem lettuce leaves as if they were wraps (imagine serving those as starters, how pretty would they look?).
This Instant Pot Thai Larb is full of flavour so it’s great any way you choose to eat it.
How many does it serve?
It serves about 4 if accompanied with rice or noodles.
Can I double or triple this recipe?
Absolutely, feel free to double or even triple the ingredients. Just as long as you're always mindful of the filling rules.
Is it spicy?
It's not spicy and it's full of flavour.
In fact, I have added fresh red chilli as an optional ingredient as it's great with it. If you too have a child who hates spicy food, just use it the sliced fresh red chilli as garnish at the end of cooking your Instant Pot Thai Larb.
You don't need to add more liquid, trust me
This is because the mince will release liquid as it cooks BUT you have to promise me to deglaze really well.
If you add mushrooms as suggested, you'll find lots of liquid left after pressure cooking as they release even more liquid.
You know I'm a daredevil who tries to reduce the liquid used when pressure cooking to the minimum, right? The perfect example is the Baharat Chicken recipe, the Garlic Mushrooms and the Instant Pot Mushroom Bolognese and Chilli.
But this only applies if your Instant Pot or pressure cooker is well-maintained so let me tell you how to do just that in my Instant Pot Deep Clean guide.
 |
| Gemma tested this recipe for me, she served it with rice as you can see |
wendy burdon says
This is my absolute favourite recipe Maria!! So easy, works perfectly every time, and super tasty!! What more can a girl want? I’ve made it with pork mince and turkey mince, both equally as flavourful.
It’s a regular in our house!!
Elaine says
This is now a fav in our house!
Katrena says
This was great, very tasty and so easy!