Instant Pot Banh Mi Bowl

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Instant Pot Banh Mi Bowl is here to remind you that you can travel the world through the flavors you eat right in the comfort of your own home.  Tender, juicy pork and pickled veggies piled high on top of brown rice noodles and drizzled with the most glorious creamy-spicy Sriracha Lime Sauce -get ready for an incredible home dining experience!

I have very high hopes of traveling the world on the back of a motorcycle with my husband one day when the kiddos are older.  I want to see all the sites with the wind in my face and no car doors to block my perfect view.

My favorite part of our motorcycle adventures thus far is finding the hidden gem restaurants that all the locals know about and love, but the town visitors rarely find.  Some of the most amazing food can be found in these restaurants, but more importantly, the people that run them always feel like family.

For now, those adventures aren't too far from home and really couldn't be described as a “new cultural experience”, but one day, one day, I will see the world.

Until then, I'm all about bringing the world to my dinner table by exploring as many cultures as I can through food.

I'm sure many of you have had a Banh Mi Sandwich which is traditionally a Vietnamese sandwich with piles of meat, pickled veggies, and a creamy sauce stuffed inside a soft baguette.  It's one of my most favorite things in the world!

Today's recipe is a spin on that sandwich and I'm 100% sure I like this even better! 

WHY YOU WILL LOVE INSTANT POT BANH MI BOWL

• Banh Mi in a BOWL because, true fact – everything is better piled into a bowl (according to me – the President of the “I Don't Eat Messy” club).
• Juicy, flavor bursting pork – flavors like soy, lime, lemongrass, and garlic infused into each bite – amazing!
• Bright, pickled, crunchy vegetables to make your bowl pretty and even tastier.  Try not to eat the whole bowl of veggies before the pork is ready!
• Don't forget your whole grains!  I love brown rice noodles for this bowl, but brown rice and quinoa are also fantastic.  Those lucky grains get a dreamy soak in the leftover meat broth at the bottom of your bowl – yep, this meal is an absolute treat from top to the VERY bottom.
• Don't forget the garnish!  A little extra Sriracha if you like, crunchy roasted peanuts, and a GIANT pile of fresh herbs like cilantro and basil.
• Dear Sriracha Lime Sauce, I could drink you straight from the bowl!  (Oh, that's right, I did do that).  Perfectly tangy with just a little bit of heat, this creamy sauce is the tasty glue that pulls this whole dish together.

Trust me, I completely understand if you've heard enough and want to scroll right down to the recipe to make your grocery list.  I'm struggling to even know what to write at this point because all I can think of is a hot bowl of this in my cold hands in my currently quiet house . . . you grab the groceries and meet me at my house in an hour, sound good?

HOW TO MAKE A BANH MI IN THE PRESSURE COOKER

1. Cut pork into 1 pound chunks and add it to the pot with the rest of the meat ingredients and pressure cook
2. Prepare the vegetable bath by whisking salt and sugar into hot water until mostly dissolved
3. Add the vinegar and vegetables and cover so they can soak up the flavor
4. Whisk together the Sriracha Lime Sauce
5. When the pork is done, shred
6. Add pork back to the pot with the meat broth

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

Now that you have everything ready, let's assemble.

HOW TO MAKE THE PERFECT BANH MI BOWL

1. To a deep bowl, add your grains
2. Add the pork and a ladle or two of the meat broth
3. Top with a pile of pickled veggies
4. Drizzle with sauce
5. Add a handful of chopped herbs
6. Garnish with lots of peanuts and sesame seeds and a little extra Sriracha if you want more heat

Now all you have to do is picture yourself in another part of the world and escape into a bowl full of bliss.  And that is how to properly “dinner”, people.

TIPS FOR MAKING THE BEST BANH MI BOWL

• I know some of the ingredients in this bowl may be a bit foreign to some, but I PROMISE, they are not hard to find!  Fish sauce can easily be found in the Asian section of most grocery stores, and Lemongrass in a tube is commonly found on the shelves with the chilled, fresh vegetables.  I use fish sauce often (more recipes here) and lemongrass and mint make a lovely infused water or tea if you need an extra reason to buy it as well.  Each plays an important role, I HIGHLY suggest you don't omit any of them.
• Cut the pork into 1 pound chunks.  I'm 100% convinced that this makes the meat more tender and flavorful.
• Look for a pork loin roast with lots of dark meat on it and trim the fat if there is an excessive amount.  When in doubt, ask your butcher what cut he thinks is best.  I personally do not like pork butt or shoulder because it makes the broth VERY greasy.
• I like to cut the vegetables by hand into similarly shaped matchsticks because I adore eating it this way, but in a hurry, you could grate, spiralize, or dice them.
• To make dinner come together quicker, the pickled vegetables and Sriracha Lime Sauce can be made a day ahead of time and stored in the refrigerator.
• If you love crispy bites of pork like I do, spread the cooked pork on a sheet pan and place it under the oven broiler for a few minutes to crisp the edges.  This also works great in an Air Fryer.
• Can be eaten hot or cold!  Eat it hot the first night, then eat the leftovers cold – amazing!

HOW TO STORE, REHEAT, AND FREEZE A BANH MI 

• Store:  Pork, vegetables, grains of choice, and sauce will store well in the refrigerator for up to 5 days.  The vegetables will get stronger each day so either drain them or add water to prevent this if you don't want them stronger.  Make sure to toss noodles with a little oil so they don't stick together as they sit in the fridge.
• Reheat:  Gently reheat grains and meat in the microwave or on the stovetop.  Meat could also be reheated in an Air Fryer to make it crispy.
• Freeze:  Freeze leftover meat flat in a freezer-safe bag for up to 3 months.  When ready to use, let it thaw overnight in the fridge then reheat as instructed above.  Grains can also be frozen if needed.  Do not freeze the vegetables or Sriracha Lime Sauce.

VARIATIONS OF BANH MI

• Chicken Banh Mi Bowl: Swap the pork for chicken breasts or thighs and reduce the cook time to 10 minutes.
• Banh Mi Sandwich:  Nix the grains and serve the pork, vegetables, and sauce on a roll.
• Low Carb Banh Mi:  Instead of grains, serve over a bed of spinach.

I get excited for you to try all of the recipes on TIDBITS, but I am extra EXTRA ecstatic for you to try this one!  

Whether you want to be whisked away into a faraway land or just want a dinner to satisfy and nourish every cell in your body, this Banh Mi bowl is for you!

Come back and let me know what you think of it!  I can't wait to hear.

Enjoy!

MORE FAVORITE INSTANT POT PORK RECIPES

• Instant Pot Hawaiian Barbecue Pork Tacos with Pineapple Cashew Slaw
• Instant Pot Paprika Pork Pineapple Pita
• Instant Pot Moo Shu Pork
• Instant Pot Thai Green Coconut Curry, Pork, and Lime Risotto

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT QUINOA FRIED RICE

• Instant Pot
• Brown Rice Noodles (check the Asian aisle of your store)
• Fish Sauce

Instant Pot Banh Mi Bowl

Print Recipe

The most flavorful bowl of food to ever hit your table, this Banh Mi Bowl is going to WOW you!

• Author: Marci
• Prep Time: 10 minutes
• Cook Time: 75 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Entree
• Method: Pressure Cooker
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

For the Meat

• 2 – 3 pound boneless pork loin roast 
• 1 tablespoon fish sauce
• 2 tablespoon maple syrup
• ⅓ cup reduced sodium soy sauce
• 3 tablespoons lime juice
• 3 tablespoons lemongrass from a tube
• 3 cloves garlic

For the Pickled Vegetables

• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons very hot tap water
• 1 cup rice vinegar or white wine vinegar
• 1 large carrot, peeled and cut into matchsticks
• 1/2 seedless cucumber, cut into matchsticks
• 4 radishes, cut into matchsticks
• 1 small jalapeno, seeded and thinly sliced

For the Sriracha Lime Sauce

• ¼ cup plain yogurt 
• ¼ cup mayo
• 1–3 teaspoons Sriracha hot sauce, depending on how spicy you want it
• zest of 1 lime
• 2 tablespoons lime juice

For Serving: rice noodles, rice, or quinoa.  Chopped fresh basil or cilantro. Chopped roasted peanuts and sesame seeds.

Instructions

1. Cut the pork into 1 pound chunks.  
2. Add fish sauce, maple syrup, soy sauce, lime juice, lemongrass, and garlic to the pressure cooker pot, whisk.  
3. Add pork and toss in the liquid to coat.  
4. Secure the lid and turn the pressure release knob to a sealed position.  Cook at high pressure for 75 minutes.
5. While the pork cooks, prepare the Pickled Vegetables.  To a medium bowl, whisk the sugar, salt, and hot water until dissolved.  Add the vinegar and vegetables, stir, top with a lid and set aside. 
6. Prepare the Sriracha Lime Sauce:  Whisk yogurt, mayo, Sriracha, lime zest, and lime juice in a small bowl, set aside.
7. Prepare your grain of choice for your bowl (rice noodles, rice, or quinoa).  If using noodles, be sure and rinse them with cold water after they are cooked and toss with a drizzle of olive oil to keep them from sticking. 
8. When pressure cooking is complete, use a natural release. 
9. Using large tongs or a large slotted spoon, remove pork to a plate or cutting board and shred with two forks. 
10. If desired, skim the fat from the juices in the pot (or use a fat separator), then stir shredded pork back into the juices.
11. To serve, put a scoop of noodles, rice, or quinoa in a bowl, top with a scoop of pork and a couple spoonfuls of the juices from the pot.  Top with a pile of pickled vegetables and herbs, a drizzle of Sriracha Lime Sauce, chopped roasted peanuts, and sesame seeds.

Notes

• Pickled Vegetables and Sriracha Lime Sauce can be made a day ahead of time and stored in the refrigerator.  The veggies will be stronger if made a day ahead (which I love) so if you’d like them more mild, prepare them right before you eat.
• To take the pork to the next level, spread it out on a sheet pan and place under the broiler until you see the edges getting browned and crispy.

Keywords: Banh Mi, Instant Pot Banh Mi, Vietnamese food

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