A comforting and aromatic pork rib soup made with fragrant spices, garlic, and soy sauces—all simmered effortlessly in the Instant Pot. This hearty one-pot dish is perfect for chilly days or when you’re craving something warm and nourishing.
Ingredients (Serves 4–5)
1kg pork ribs
2 bak kut teh spice packs (I prefer A1 Bak Kut Teh)
10–15 cloves garlic, peeled (use more for extra flavour)
1 litre water
4 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
Toppings (optional):
Method
1. Prepare the Base
• Rinse and soak pork ribs in water for 30 mins to remove blood.
• Place drained pork ribs into the Instant Pot.
• Add the garlic cloves, bak kut teh spice packs, soy sauces (light, dark, and oyster), and water.
2. Pressure Cook
• Secure the lid and set the valve to Sealing.
• Cook on High Pressure for 30 minutes.
• Once done, allow a natural release for 10 minutes, then do a quick release for any remaining pressure.
3. Add Toppings
• Set the Instant Pot to Sauté mode.
• Add enoki mushrooms and tofu puffs. Simmer for 3–5 minutes until toppings are heated through.
4. Serve
• Ladle into bowls and serve hot. Enjoy with steamed rice or youtiao (fried dough sticks) for an authentic touch.
Instant Pot Bak Kut Teh is fuss-free and full of rich, garlicky goodness—perfect for busy days when you still want something deeply satisfying and full of flavour.
A Singaporean Mum 
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