Chả Trứng Instant Pot (Vietnamese Meatloaf)
Author: Katie Le | Katie’s Test Kitchen
- Separate 2 egg yolks and set aside. Optional to add 1/tsp of annatto oil to the yolks and mix well. This is to give the meatloaf top surface a nice amber yellow. In a large bowl, add egg white and remainder 4 eggs along with all ingredients above. Mix well.
- 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, put knob on Sealing and select Manual/Pressure Cook, High Pressure, 16 minutes if you are using 8-quart and 18 minutes if you are using 6-quart, NPR (around 10 more minutes). *NOTE: if you are using a glass bowl such as Pyrex type please add an additional 3 to 5 minutes to the cook time above as glass takes longer to heat up.
- Once pressure has been released, 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 on the surface.
- Turn off Saute mode and slowly pull trivet out. Allow the meatloaf to cool for 5 to 10 minutes. Run a knife around the edges before removing meatloaf. Be sure to cover it with food wrap to prevent the top from drying. Serve best with broken rice and Pork Chops!