Instant Pot Bò Kho is a deeply fragrant and comforting Vietnamese beef stew, traditionally simmered for hours but now simplified with the magic of pressure cooking. Rich in aromatic spices like lemongrass, star anise, and cinnamon, and loaded with tender beef and sweet carrots, this dish offers a bold, hearty meal perfect for cooler weather.
Why You’ll Love This Recipe
This Instant Pot version of Bò Kho dramatically cuts down on cooking time without sacrificing flavor. It’s a perfect one-pot comfort food that brings bold Vietnamese flavors to your table in just over an hour. The stew is both aromatic and hearty, making it ideal for family dinners, meal prepping, or impressing guests with minimal effort.
Ingredients
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2 pounds boneless beef chuck roast, cut into 2-inch pieces
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1 tablespoon soy sauce
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1 tablespoon fish sauce
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1 tablespoon sugar
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1 tablespoon garlic, minced
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1 tablespoon lemongrass, minced (white part only)
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1 tablespoon fresh ginger, minced
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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2 tablespoons vegetable oil
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1 cinnamon stick
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2 whole star anise
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1 tablespoon tomato paste
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1 tablespoon annatto seeds or powder (optional, for color)
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4 cups beef broth
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1 pound carrots, peeled and cut into large chunks
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1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large bowl, combine beef with soy sauce, fish sauce, sugar, garlic, lemongrass, ginger, salt, and pepper. Marinate for 15–30 minutes.
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Set Instant Pot to “Sauté.” Add oil and sear the beef in batches until browned. Remove and set aside.
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In the pot, add cinnamon stick, star anise, tomato paste, and annatto (if using). Stir to coat the bottom of the pot.
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Return the beef to the pot, add broth, and lock the lid. Set to “Manual” or “Pressure Cook” on high for 45 minutes.
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Let pressure naturally release for 15 minutes, then quick release remaining pressure.
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Add carrots and cook on high pressure for an additional 5 minutes.
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Optional: Stir in cornstarch slurry to thicken the stew. Set to “Sauté” and simmer until thickened.
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Serve hot with crusty bread, noodles, or rice.
Servings and Timing
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Servings: 4
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Prep Time: 25–30 minutes
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Cook Time: 1 hour 5 minutes
Variations
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Use oxtail or short ribs for a richer, fattier version of the stew.
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Add daikon or potatoes along with the carrots for a more filling dish.
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Swap beef for lamb or even firm tofu for a different protein profile.
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For a spicy version, add chili oil or sliced Thai chilies.
Storage/Reheating
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Storage: Cool completely and store in airtight containers for up to 4 days in the fridge.
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Freezing: Freeze for up to 2 months. Thaw in the refrigerator before reheating.
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Reheating: Warm on the stove over medium heat or in the microwave until heated through.
FAQs
What is bò kho?
Bò kho is a traditional Vietnamese beef stew flavored with lemongrass, star anise, and cinnamon, typically served with rice, noodles, or bread.
Can I make this recipe without an Instant Pot?
Yes, you can make bò kho on the stovetop or in a slow cooker—it will just take longer. Simmer gently for 2–3 hours until the beef is tender.
What cut of beef is best for bò kho?
Beef chuck roast is ideal because it becomes tender and flavorful after pressure cooking.
Do I have to use annatto?
No, annatto is optional and mainly used for coloring. The stew is just as delicious without it.
Can I make this dish ahead of time?
Yes, bò kho actually tastes better the next day as the flavors continue to develop.
What can I serve with bò kho?
It’s traditionally served with crusty French bread, but noodles or steamed rice are great options too.
How spicy is this stew?
Bò kho is not inherently spicy, but you can add heat with fresh chilies or chili oil if desired.
Can I use ground spices instead of whole?
Yes, if you don’t have whole star anise or cinnamon sticks, you can use ground versions, but use sparingly.
Is fish sauce necessary?
Fish sauce adds depth and umami, but you can substitute with soy sauce or omit for dietary needs.
Conclusion
Instant Pot Bò Kho delivers all the warmth and bold flavors of traditional Vietnamese beef stew in a fraction of the time. With tender chunks of beef, aromatic broth, and hearty vegetables, it’s the perfect comfort food for cozy nights or special gatherings. Give this flavorful stew a try, and it just might become your new go-to cold-weather dish.
Print
Instant Pot Bò Kho (Vietnamese Beef Stew)
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Instant Pot Bò Kho is a flavorful and hearty Vietnamese beef stew that’s made in a fraction of the time thanks to the magic of pressure cooking. Infused with aromatic spices like lemongrass, star anise, and cinnamon, this stew features tender beef chunks, sweet carrots, and a rich broth. Perfect for cold weather, this one-pot meal brings the bold flavors of Vietnam to your table in just over an hour. Serve it with crusty bread, rice, or noodles for a satisfying comfort dish.
Ingredients
For the Bò Kho:
2 lbs boneless beef chuck roast, cut into 2-inch pieces
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon garlic, minced
1 tablespoon lemongrass, minced (white part only)
1 tablespoon fresh ginger, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cinnamon stick
2 whole star anise
1 tablespoon tomato paste
1 tablespoon annatto seeds or powder (optional, for color)
4 cups beef broth
1 lb carrots, peeled and cut into large chunks
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
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Marinate the Beef:
In a large bowl, combine beef with soy sauce, fish sauce, sugar, garlic, lemongrass, ginger, salt, and pepper. Marinate for 15-30 minutes. -
Sear the Beef:
Set Instant Pot to “Sauté”. Add oil and sear the beef in batches until browned. Remove the beef and set aside. -
Add Spices:
In the same pot, add cinnamon stick, star anise, tomato paste, and annatto (if using). Stir to coat the bottom of the pot. -
Pressure Cook:
Return the beef to the pot, add beef broth, and lock the lid. Set to “Manual” or “Pressure Cook” on high for 45 minutes. -
Release Pressure:
Allow pressure to naturally release for 15 minutes, then quick release the remaining pressure. -
Add Carrots:
Add carrots to the pot, seal the lid, and cook on high pressure for an additional 5 minutes. -
Thicken the Sauce (Optional):
Stir in cornstarch slurry to thicken the stew. Set to “Sauté” and simmer until thickened to your liking. -
Serve:
Serve hot with crusty bread, rice, or noodles. Enjoy!
Notes
Different Cuts of Beef: You can use oxtail or short ribs for a richer, fattier version.
Add More Veggies: Feel free to add daikon or potatoes along with the carrots for more variety.
Spicy Version: Add chili oil or sliced Thai chilies for extra heat.
Freezing: Leftovers can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Prep Time: 25-30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Vietnamese
