Bak Kut Teh is a familiar home-style flavour for many Hong Kong households, and a comforting dish loved across many Cantonese family kitchens too. This Instant Pot version makes it easy to bring Hong Kong-style herbal Bak Kut Teh to your own kitchen, with cooking time cut down from the traditional stovetop's roughly 2–3 hours to about an hour — an easy dish for home cooks across Canada who want a taste of home.
This recipe uses Yum Tong C Yuen's Angelica Root, Codonopsis & Astragalus Root Soup (當歸黨參北芪) pack (containing dang gui, dang shen, bei qi and other herbs) as its herbal base, with Chuan Xiong (川芎) and Shu Di Huang (熟地) optional depending on personal taste — cutting down the time needed to source and prepare multiple herbs separately, which fits an easier, everyday routine.
Recipe at a Glance
- Ready in about 1 hour
- Made using the Instant Pot Soup Mode
- Serves 4–6
- Hong Kong-style herbal flavour
- Chuan Xiong and Shu Di Huang optional for extra depth
Why Make Bak Kut Teh in an Instant Pot?
A stovetop-simmered Bak Kut Teh traditionally takes about 2–3 hours to develop a rich broth. Using the Soup Mode on an Instant Pot cuts this down to about an hour, reducing the amount of time you need to actively watch the stove, while still producing a fragrant, full-bodied broth from the herbal soup pack, fresh pork ribs and aromatics.
Ingredients
Serves 4–6
- 800g–1kg pork ribs or pork belly ribs
- 2L water
- 1 whole head garlic, smashed
- 8–10 pieces fried tofu puffs (optional)
- 1 tbsp light soy sauce
- ½–1 tsp dark soy sauce (for colour)
- 1 tsp salt, adjusted to taste at the end
- 1 tsp whole black peppercorns, lightly crushed
Herbal Soup Pack & Optional Herbs (available in our online shop)
- 1 Angelica Root, Codonopsis & Astragalus Root Soup (當歸黨參北芪) Pack — contains dang gui, dang shen, bei qi and other herbs
- 2–3g Chuan Xiong (川芎) — optional, if you enjoy a more pronounced herbal aroma
- 5g Shu Di Huang (熟地) — optional, if you enjoy a deeper broth colour and a subtle background sweetness
Other Aromatics
- 2 pieces star anise
- 2 slices licorice root (gan cao)
Method
Step 1: Blanch the Ribs
Place the pork ribs in a pot of cold water. Bring to a boil and blanch for about 3 minutes, then rinse thoroughly under cold water to remove impurities.
Step 2: Rinse the Herbs
Give the soup pack herbs and any optional add-ins a quick rinse before cooking.
Step 3: Combine in the Instant Pot
Add the blanched ribs, garlic, soup pack, Chuan Xiong, Shu Di Huang, star anise, licorice root, and black pepper to the Instant Pot along with 2L water.
Step 4: Pressure Cook
Close the lid and select Soup Mode for 1 hour.
Step 5: Add the Tofu Puffs
Once done, stir in the fried tofu puffs and switch to Sauté Mode for 5–10 minutes to let them soak up the broth.
Step 6: Season and Serve
Finish with light soy sauce, dark soy sauce, and salt to taste. Ladle into bowls and serve hot.
Serving Suggestions
Bak Kut Teh is traditionally enjoyed with steamed rice, youtiao (fried dough sticks) for dipping, and a side of chilli-soy dipping sauce. It's especially suited to Canada's autumn and winter months, or a weekend family meal.
Tips & Variations
- Prefer a lighter broth? Skip the Chuan Xiong and Shu Di Huang and use the soup pack on its own — it already carries classic Hong Kong-style herbal aroma.
- Want it richer? Add both optional herbs — Chuan Xiong sharpens the aromatic top notes, while Shu Di Huang deepens the colour and rounds out the broth.
- No Instant Pot? Simmer everything on the stovetop over low heat for about 2–3 hours instead of using Soup Mode.
What's the Difference Between Hong Kong-Style and Singapore Bak Kut Teh?
Bak Kut Teh varies from region to region. Singapore and Malaysian versions are typically built around pepper and spice, while Hong Kong-style versions often add Chinese herbs for a milder, more layered broth. This recipe shares the Hong Kong-style herbal version.
Frequently Asked Questions
What is Bak Kut Teh?
Bak Kut Teh is a well-known pork rib soup known for its peppery, spice-forward broth, with different regions developing their own styles over time. This recipe shares a Hong Kong-style herbal version, built on a traditional soup pack.
Can I make Hong Kong-style Bak Kut Teh without an Instant Pot?
Yes — a stovetop pot works just as well, simply simmered for about 2–3 hours instead of 1 hour under pressure. The Instant Pot method shortens the cooking time and reduces the amount of time you need to watch the stove. Either method pairs well with our Angelica Root, Codonopsis & Astragalus Root Soup pack.
What herbs are in the soup pack used for this Bak Kut Teh recipe?
This recipe uses the Angelica Root, Codonopsis & Astragalus Root Soup pack as its base, which contains dang gui, dang shen, bei qi and other herbs, with Chuan Xiong and Shu Di Huang available to add for extra depth. Chuan Xiong and Shu Di Huang are available individually through our Soup & Simmer Ingredients line.
Where can I buy Chinese herbal soup packs in Canada?
Yum Tong C Yuen ships handcrafted herbal soup packs and dried soup ingredients across Canada from our online store. Every soup pack is prepared locally in Canada. You can browse our full range of soup packs and simmer ingredients in our online shop.
How long can I store leftover Bak Kut Teh?
Leftover Bak Kut Teh keeps well in the refrigerator for up to 3 days in a sealed container. It also freezes well for up to a month, making it convenient for meal prep. Reheat gently on the stovetop before serving.
Ingredients used in this recipe:
- Angelica Root, Codonopsis & Astragalus Root Soup Pack
- Chuan Xiong (optional)
- Shu Di Huang (optional)
All available at the Yum Tong C Yuen online shop, shipped across Canada.
