Chả Trứng Instant Pot (Vietnamese Meatloaf)

  • Servings: 8
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen


– 1 lb of ground Pork
– 1/3 cup of crab meat (optional, I usually don’t add)
– 1 bundle of bean thread/cellophane noodle (soaked in warm water, chopped)
– 1/2 an onion (chopped)
– 2 green onion (chopped)
– 1/3 cup (handful) black fungus/wood ear Mushroom (soaked in warm sink water, rinsed and chopped)
– 2 cloves of garlic (minced)
– 6 eggs
– 1/2 tsp of annatto oil for color (optional)
– 1 Tbsp of fish sauce
– 1 Tbsp of oyster sauce
– 1 tsp of cooking oil
– 1 tsp of sugar
– 1 tsp of mushroom seasoning
– 1/2 tsp of black ground pepper
– cooking spray
– 7-inch Springform pan
– aluminum foil


1. Separate 2 egg yolks and set aside. Optional to add 1/tsp of annatto oil and mix well.  In a large bowl, add egg white and remainder 4 eggs along with all ingredients above. Mix well.

2. Apply cooking spray around Springform pan (highly recommend to use this type of pan). Add mixture and distribute evenly. Place trivet into inner pot, add 1 and 1/2 cup of water. Place pan on trivet. Loosely cover with aluminum foil to prevent condensation. close lid and select Manual/Pressure Cook, High Pressure, 16 minutes, NPR (around 10 more minutes).

3. Open lid and remove foil. Switch to Saute mode adjust for Normal heat. Add egg yolk mixture to the top and spread evenly. Cook on Saute for about 5 minutes or until the egg yolk mixture is set.

4. Turn off Saute mode and slowly pull out pan. Allow the meatloaf to cool for 5 to 10 minutes. Run a knife around the edges before removing meatloaf. Be sure to cover meatloaf with food wrap to prevent the top from drying. Serve best with broken rice!



8 Comments on “Chả Trứng Instant Pot (Viet Meatloaf)

  1. I don’t have an instapot but i do have a pressure cooker. Are they really that different? I’m trying to not add more stuff to my kitchen :/

    Liked by 1 person

    • Hi Mary, Instant Pot is just another brand of pressure cooker. It seems to be more popular but it works the same. I’d say it’s a bit more user friendly.


  2. What brand of mushroom seasoning did you use? i see people referencing it, but noone can tell me a brand or what it looks like.


  3. Hi Katie,
    I don’t have the Manual button. I used the Duo one, should I just choose Pressure cook and adjust the temperature? Thanks


    • Pressure cook is the same as manual. I have the older version. Select high pressure. No need to set temperature.


  4. Hi Katie, I have an instant pot but don’t have a springform pan. What do you recommend to use instead of the springform pan? Thank you!


    • Hi Nhung, you can use any pan that would fit in your IP. I used the Spring form because it’s easier to get the whole meatloaf out to keep the shape. If you use a glass bowl such as pyrex be sure to add more cooking time, about 5 minutes more. Glass takes longer to heat up.


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