Name: Instant Pot Bò Kho (Vietnamese Beef Stew)
Prep time: PT-484979H52M36S
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Vietnamese
Ingredients: 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)

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)

Cook Mode Prevent your screen from going dark

Instructions

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