[Vietnamese Recipes] Instant Pot Beef Stew (Bo Kho)

Different parts of Vietnam enjoy this flavorful fragrant beef stew differently. With Northern Vietnam, they eat Bo Kho for breakfast; while Central Vietnam, Bo Kho is served as a noodle; and Southern Vietnam eats Bo Kho with fresh warm bread dipped in the rich tasty broth. 

So Bo Kho is often served either with French Bread (Bánh Mì Bò Kho), Rice Noodles (Phở Bò Kho), Vermicelli Noodles (Hủ Tiếu Bò Kho) or Rice.

Bo Kho is usually simmered for at least a few hours to create the rich depths of sweet-savory-umami flavors & fragrance and fall-apart tender beef.

Like most stews, Bo Kho is even more flavorful the next day. This beef stew tastes rich, packed with flavors & fragrances, yet it doesn’t make you feel heavy at all after eating

Step-by-Step Instant Pot Bo Kho Cooking Guide

Here are the ingredients for cooking Bo Kho in Instant Pot:

To prepare the lemongrass, cut off the base and the green spiky tops, then peel off the tough outer layers (3 – 4 layers).

Crush the lemongrass stalks with the side or back of your knife and cut into 4-inch lengths.


INSTRUCTIONS: 

Brown Chuck Roast Steak

1. Heat up Instant Pot using “Sauté More” function. Wait until the Instant Pot says HOT.
2. *Pro Tip: Make sure the Instant Pot is as hot as it can be in order to induce a Maillard reaction
3. First, pat dry the chuck roast steaks, then season one side with salt and black pepper.
4. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.
5. Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper.
6. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes.

Remove chuck steaks and set aside in a large container.

Saute Onion and Herbs

Add in sliced onions and minced shallot, then saute for 3 minutes.

Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds. Saute for another minute.

Add in 3 tbsp (50ml) tomato paste, then saute for another minute.


Deglaze Instant Pot

Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Bo Kho

Turn off the Instant Pot.

Cut the browned chuck roast steaks into 1.5 inches thick cubes.

Time to add the “Secret Umami Flavor Booster Sauce”! 😉

Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix.

Place chuck roast cubes into the cooking liquid. Make sure the beef cubes are partially soaked in the liquid. Don’t forget the meat juice!

Layer the carrot chunks on top.

Close lid, then turn Venting Knob to Sealing position.
Pressure Cooking Method: Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Remove the lid carefully.


Season Instant Pot Bo Kho

Bring the yummy Pressure Cooker Bo Kho sauce mixture to a simmer with the “Saute More” function.

Taste and adjust the seasoning by adding more salt (roughly 1 – 2 large pinch of salt) and 1 tbsp (15ml) fish sauce (if necessary).

Serve Instant Pot Bo Kho

Let the Bo Kho in Instant Pot sits for another 10 – 20 minutes before serving.

Garnish your delicious Instant Pot Vietnamese Beef Stew with cilantro and serve!

*Pro Tip: You can serve Bo Kho with French Bread, Rice Noodles, or Rice.

Enjoy your Instant Pot Bo Kho!~ 🙂

This recipe and image sources are referred in website: Pressurecookrecipes.com. Thanks so much!