Serves 8
65 min
Instant Pot Bò Kho (Vietnamese Beef Stew)
Recipe GLPR524177e39f101c
A fragrant and deeply savory Vietnamese beef stew infused with warm spices, star anise, and lemongrass. Tender chunks of beef braise with caramelized aromatics and carrots in an Instant Pot, creating rich, complex flavors in a fraction of traditional cooking time. Serve over rice, vermicelli, or with crusty baguette for soaking up the aromatic broth.
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Ingredients
2 pounds Boneless beef chuck, cut into 1-inch cubes
4 medium Carrots, peeled and cut into 1-inch chunks
1 medium Yellow onion, quartered
1 8-inch stalk Fresh lemongrass stalk, white and light green parts only, cut into 2-inch pieces
2 cloves Garlic cloves, peeled and smashed
1 1-inch piece Fresh ginger, peeled and roughly chopped
1 tablespoon Vegetable oil
2 tablespoons Tomato paste
1 tablespoon Packed light brown sugar
2 Whole star anise
2 Dried bay leaves
¼ teaspoon Ground cinnamon
3 cups Low-sodium beef broth
2 tablespoons Fish sauce, such as Red Boat or Three Crabs
Directions
Set the Instant Pot to sauté mode on high heat. Once hot, add the vegetable oil and swirl to coat the bottom. Working in batches, add the beef cubes and sear until browned on all sides, approximately 3 to 4 minutes per batch. Transfer the browned beef to a plate.
To the pot, add the quartered onion, smashed garlic, and chopped ginger. Sauté, stirring frequently, until fragrant and the onion begins to soften, about 2 minutes.
Add the tomato paste and brown sugar to the pot. Stir continuously to cook the tomato paste for 1 to 2 minutes, ensuring it coats the onion mixture well.
Pour in the beef broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Return the seared beef to the pot.
Add the lemongrass pieces, star anise, bay leaves, and cinnamon to the pot. Stir to combine and distribute the spices evenly.
Stir in the fish sauce until fully incorporated.
Lock the Instant Pot lid in place. Set to pressure cook on high for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Carefully open the lid. Add the carrot chunks and stir to combine with the beef and broth.
Lock the lid again and set to pressure cook on high for an additional 5 minutes.
Allow the pressure to release naturally for 5 minutes, then perform a quick release.
Remove the lid and taste the stew. If desired, add more fish sauce to enhance the umami flavor. Remove and discard the lemongrass pieces, bay leaves, and star anise if preferred, or leave them in for enhanced flavor and visual appeal.
Serve the bò kho hot in bowls with the tender beef and carrots, spooning the fragrant broth over top. Accompany with fresh cilantro, lime wedges, crusty baguette, cooked rice, or cooked vermicelli noodles as desired.
