Instant Pot Banh Mi Bowl

Instant Pot Bahn Mi in a white bowl with carrots and cilantro and chopsticks

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



For the Meat

  • 23 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
  • 13 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.


  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.


  • 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