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Instant Pot Vietnamese Beef Stew (Bo Kho)

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If you’re looking to spice up your dinner routine with something full of rich, bold flavors, Vietnamese beef stew—also known as Bò Kho—is just the dish to try. This comforting and aromatic stew is a staple in Vietnamese cuisine, typically simmered for hours to develop its deep, savory flavors. But fear not, this version of Bò Kho is made in the Instant Pot, so you can have that same irresistible taste and tender beef in a fraction of the time! Imagine a hearty, aromatic broth filled with tender chunks of beef, aromatic spices, and just the right balance of sweet and savory flavors—served with fresh herbs, crusty bread, or a bowl of rice. It’s a Vietnamese culinary masterpiece that’s ready to impress without requiring hours of stovetop labor.

The secret to Bò Kho’s mouthwatering flavor lies in its fragrant blend of spices. With the Instant Pot, you’ll get the full punch of cinnamon, star anise, and lemongrass, all wrapped around melt-in-your-mouth beef. The broth itself is a magical combination of savory beef stock, tomato paste, and a touch of fish sauce to bring out that quintessential umami flavor that Vietnamese dishes are known for. The beauty of using an Instant Pot is that it locks in all those delicious aromas while cooking the beef until it’s so tender that it falls apart with a mere fork. It’s like a pressure cooker hug for your tastebuds!

One of the best parts of making Bò Kho in the Instant Pot is how quickly it transforms a bunch of raw ingredients into something extraordinary. Instead of simmering all day, the Instant Pot takes care of the hard work in just over an hour. The beef becomes incredibly tender, and the flavors blend seamlessly, creating a stew that’s as satisfying as it is flavorful. Whether you’re making it for a special occasion or just to treat yourself to something new, you’ll be amazed at how little effort is needed to create this restaurant-worthy dish at home.

Now, let’s talk about the accompaniments. Traditionally, Bò Kho is served with fresh baguette slices for dipping or over a steaming bowl of rice, which soaks up all that delicious broth. The best part? You can tailor it to your taste with fresh herbs like cilantro, Thai basil, or even a sprinkle of chili peppers for some extra kick. With each bite, you get that perfect balance of spicy, tangy, and sweet that makes Vietnamese food so unforgettable. It’s comfort food with a punch, a dish that feels like a warm embrace after a long day.

Whether you’re familiar with Vietnamese cuisine or just looking to try something new, making Bò Kho in the Instant Pot is a fun way to dive into the flavors of Vietnam. The tender beef, aromatic broth, and flavorful spices will transport you straight to the streets of Hanoi with minimal effort. So grab your Instant Pot and let’s get cooking—your tastebuds are in for a treat!

Instant Pot Vietnamese Beef Stew (Bo Kho)

Recipe by Julia Vuong
0.0 from 0 votes
Course: MainCuisine: Vietnamese
Servings

4

servings
Prep time

30

minutes
Cooking time

55

minutes
Total time

1

hour 

25

minutes

Ingredients

  • 2 lb 2 chuck roast

  • 4 cups 4 beef stock

  • 1/4 cup 1/4 water

  • 1 1 onion

  • 2 2 carrots

  • 1 1 potato

  • 2 tbsp 2 oil

  • Marinade
  • 2 tbsp 2 soy sauce

  • 2 tbsp 2 fish sauce

  • 2 tbsp 2 oyster sauce

  • 2 tbsp 2 ketchup or tomato paste

  • 2 2 shallots

  • 5 5 garlic cloves

  • 3 tbsp 3 Vietnamese beef stew seasoning

  • Aromatics
  • 1 1 ginger

  • 2 2 stalks of lemongrass

  • 5 5 star anise

  • 2 2 bay leaves

  • 1 1 cinnamon stick

  • To Season Beef Stew
  • 2 tbsp 2 soy sauce

  • 2 tbsp 2 fish sauce

  • 2 tbsp 2 chicken boullion

  • 1.5 tbsp 1.5 sugar

  • Toppings
  • lime

  • cilantro

  • baguette

Directions

  • Cut beef into 1-2 inch cubes. Marinate with all ingredients listed in section above. Place in the fridge for at least 2 hrs, overnight if possible.
  • Slice ginger into thick pieces, pound out the lemon grass and cut into 4-5 inch pieces, and fry up on a pan with oil. After 1-2 minutes, sear the beef in the same pan. The beef should not be fully cooked. Add the seared beef and ginger/ lemongrass into the Instant Pot.
  • Toast your cinnamon stick, bay leaves, and star anise in a small pan then toss into the Instant Pot. Add beef stock, water, sugar, soy sauce, fish sauce, and chicken bouillon. Pressure cook for 45 minutes, then release pressure. Fish out the cinnamon stick, bay leaves, lemongrass, star anise. Add carrots, onions, potatoes. Pressure cook for another 10 minutes.
  • Check for taste and adjust. Add chicken bouillon if not savory enough, if too savory – add sugar and water. Serve with baguette, rice, or noodles. Add lime juice and pepper.
  • Enjoy!

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