Chả Trứng Instant Pot (Vietnamese Meatloaf)

  • Servings: 8
  • Difficulty: easy
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Author: Katie Le | Katie’s Test Kitchen


– 1 lb of ground Pork
– 1/3 cup of crab meat (optional)
– 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 – Annatto oil can be made by heating 2 tbsp of cooking oil in a pan and add 2 tsp of annatto seeds, stir well and turn off heat once the oil turns red, run oil through a sieve to remove the seeds.)
– 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
– 7 or 7.5-inch Springform Pan (highly recommended)
– aluminum foil




  1. 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.
  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, 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.
  3. 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.
  4. 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!

22 Comments on “Chả Trứng Instant Pot (Vietnamese 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 :/

    • 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. 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.

  3. 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.

  4. I love the recipe and have made it twice! But it seems like it’s undercooked? How do I know it’s cooked using a chop sticks? And also when I flip it over into a plate, there are juices that come out. Is that normal and what does that mean? Thanks!!

    • Hi Angela, what type of pan do you use to steam the meatloaf? Is it similar to the one I have in the recipe? If you use glass or ceramic bowl, it’s good to add a few more minutes of steaming, perhaps 5 more. I usually check using a small toothpick or grill meat stick, insert to the middle of the meatloaf and pull out. If it comes out clean then it’s definitely cooked. For the juice, did you lightly cover it with foil to prevent condensation? If that’s not it, I’m wondering if it’s because of the onion? That might be where the juice is from? I’m not sure why… hmm…

      • I have the same issue where it is undercooked in the center and liquid comes out when cut. I use the 7 inch springfoam pan and the foil to collect condensation. I’ve added 6 minutes and still it’s undercooked.

        • Hi Linh, I’m sorry to hear that. Are you using a 6-qt or 8 to steam the meatloaf? I’m thinking the 6 has less power than the 8 so it might need a bit more time? But if you used the 8-qt then I’m not sure why. Make sure to just cover loosely with the foil (not too tight). Perhaps next time do a straight 25 minutes then let it NPR. Reduce the amount of onion too, that might have caused the extra liquid.

  5. Hi Katie,
    I don’t have an instant pot. Can I use this exact recipe but cook in a regular steamer? I have one of those aluminum steamers that you purchase at the oriental stores.

  6. Thanks for the recipe. Why does my meat always shrink and kind of filled with water on the sides

    • Hi Amy, did you pack it tight and cover loosely with foil so the condensation water couldn’t get in? You can also try to reduce the amount of onion as the water might come from it. Add more glass noodle to absorb any liquid.

  7. Hi Katie,

    Just wondering will this also work with the Instant Pot Silicone Springform Loaf Pan ? If so does the recipe have to be changed at all?


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