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★ Bak Kut Teh
Instant
Pot
A Beginner's Kitchen Guide
Mastering the
Instant Pot
From first press to a fragrant bowl of Singapore's beloved pork rib soup — let's cook together.
Press ↓ or scroll to begin
Kitchen Essentials
What is an Instant Pot?
An Instant Pot is a multi-cooker that replaces several appliances in one compact device.
🔥
Pressure Cooker
Cook tough meats in a fraction of the time using sealed steam pressure.
🌡️
Slow Cooker
Set it and forget it — low-and-slow cooking for rich, deep flavours.
🍚
Rice Cooker
Perfect fluffy rice and congee with one-touch ease.
Anatomy
Know Your Instant Pot
Controls
The Control Panel
The buttons look intimidating — but you really only need these six:
Pressure Cook
Main button. Set time + HIGH or LOW pressure, then Start.
Sauté
Open-lid frying. Use to brown garlic and aromatics first.
+ / −
Adjust cooking time up or down in minutes.
Keep Warm
Auto-activates after cooking ends. Keeps food hot until serving.
Cancel
Stops any running programme. Returns to standby.
Rice / Soup
Pre-programmed modes with auto pressure settings.
Before You Cook
Safety First!
The Science
How Pressure Cooking Works
🔒
Seal
Lid locks. Valve to Sealing.
→
♨️
Pressurize
Steam builds. Temp rises above 100°C.
→
⏱️
Cook Fast
2–10× faster. Ribs: 2½ hrs → 25 mins!
💡 The pot takes 8–15 minutes to come to pressure before your cook timer starts. This is normal!
Recipe Time
Bak Kut Teh
肉骨茶 — "Pork Bone Tea"
Singapore's soul-warming pork rib soup
The Dish
About Bak Kut Teh
Bak Kut Teh is a beloved pork rib soup simmered with garlic, white pepper, and fragrant spices. Singapore's Teochew-style version is clear and peppery — bold, clean, and deeply comforting.
Traditionally cooked for hours, the Instant Pot brings it down to under 30 minutes — without losing any of that soul.
⏱ Active
~10 mins
⏲ Pressure
25 mins
🍽 Serves
4 people
What You'll Need
Ingredients
Main
  • 600g pork ribs, cut into pieces
  • 6–8 garlic cloves, smashed (skin on)
  • 1 Bak Kut Teh spice packet
  • 1.2L water
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • Salt & white pepper to taste
Optional Add-Ins
  • 4–6 pieces tau pok (tofu puffs)
  • 4 dried shiitake mushrooms
  • 100g enoki mushrooms
To Serve
  • Steamed white rice
  • Youtiao (dough fritters)
  • Chopped coriander
  • Extra white pepper
Recipe · Step 1 of 4
1
Blanch the Pork Ribs
  • Fill a pot with water and bring to a boil (on the stove, or use Sauté mode).
  • Add pork ribs and blanch for 3–5 minutes until grey foam rises to the surface.
  • Drain and rinse ribs under cold running water. This removes impurities and gives a clear broth.
  • Set ribs aside. Pat dry if desired.
💡 Tip: Don't skip blanching — it's the secret to a clear, restaurant-quality broth.
Recipe · Step 2 of 4
2
Sauté & Assemble
  • Press Sauté on the Instant Pot. Add a drizzle of oil.
  • Add smashed garlic (skin on) and cook for 1–2 minutes until fragrant and lightly golden.
  • Press Cancel. Add blanched pork ribs, the spice packet, and 1.2L water.
  • Pour in soy sauce and dark soy sauce. Stir gently. Add tau pok and mushrooms now if using.
Recipe · Step 3 of 4
3
Pressure Cook
  • Place the lid on and lock it. Turn the valve to "Sealing".
  • Press Pressure Cook. Set to HIGH pressure.
  • Adjust time to 25 minutes using + / −. Press Start.
  • The display shows "On" while pressurizing (8–12 mins). Then the 25-minute countdown begins.
⏱ Total time ~38 mins including pressurization. Go relax — your soup is cooking itself!
Recipe · Step 4 of 4
4
Release & Season
  • When the timer ends, let the pot Natural Release for 10 minutes. Don't touch anything.
  • Carefully turn the valve to "Venting" to release remaining steam. Stand back!
  • When the float valve drops and steam stops, open the lid.
  • Taste the broth. Adjust with salt, white pepper, or a splash more soy sauce.
The Best Part
Serve & Enjoy!
How to Serve
  • Ladle hot soup and ribs into a deep bowl
  • Serve alongside steamed white rice
  • Place youtiao on the side — dip it straight into the broth!
  • Garnish with coriander + generous white pepper
小碟 Dipping Sauce
  • Dark soy sauce
  • Sliced red chillies
  • Minced garlic
Dip your pork ribs in this before eating. Total game-changer.
Go Further
Tips & Variations
Teochew Style (Singapore Classic)
Clear broth, very peppery and garlicky. Light, bold, and deeply addictive — this is what you just made!
Hokkien / Herbal Style
Dark, rich broth with dong quai, goji berries, wolfberries. More aromatic and medicinal in character.
Pro Tips
  • Use bone-in ribs — the marrow enriches the broth beautifully.
  • Tastes even better the next day. Refrigerate overnight and skim the fat.
  • Add a handful of fried shallots when serving for extra depth.
  • Works great with pork belly or chicken too!
Cheat Sheet
Quick Reference
💧
Add Liquid
Min 1 cup water or stock every cook
🔒
Valve = Sealing
Every single time before pressure cooking
⏱
Ribs = 25 min
HIGH pressure, natural release 10 min
🚿
Stand Back!
Face and hands away from valve when venting
🥩
Blanch First
Clear broth = blanch ribs before pressure cooking
🍜
Serve With
White rice + youtiao + dark soy chilli dip
好吃！
You're Ready to Cook!
Your Instant Pot is a kitchen superpower. Start with Bak Kut Teh, then explore what's possible — Hainanese chicken rice broth, laksa base, tau yew bak... the whole of Singapore's kitchen awaits.
Now go cook something amazing ★