Instant Pot Bo Kho (Vietnamese Beef Stew)
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
4 -6
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Calories
379 kcal
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Course
Main Course, Dinner
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Cuisine
Asian, Vietnamese
Instant Pot Bo Kho (Vietnamese Beef Stew)
Description
Instant Pot Bo Kho (Vietnamese Beef Stew) relies on chuck roast steaks browned thoroughly to create a rich, caramelized base. The recipe incorporates aromatics such as garlic, ginger, lemongrass, and spices including star anise, cinnamon, cloves, bay leaves, and fennel seeds. These ingredients are sautéed with tomato paste to build depth before adding chicken stock and seasoning with fish and soy sauce. Cooking the beef and vegetables together in the Instant Pot tenderizes the meat and melds the spices. The stew develops a complex, gently spiced flavor with a fragrant and slightly sweet undertone from the tomato paste and aromatic spices. Carrots and onions soften during cooking, balancing the savory broth.
The stew delivers tender chunks of beef immersed in a richly spiced, fragrant sauce. The liquid is robust with umami from the fish sauce and a balanced tang from tomatoes and aromatics. The resulting dish is warm and filling, showcasing a traditional Vietnamese stew profile adapted for pressure cooking.
Bo Kho pairs well with crusty bread to soak up the flavorful sauce or with noodles for a noodle soup variation. It is a good option for a satisfying meal on cooler days or when craving deeply savory, spiced beef stew with Southeast Asian flavors.
Choosing a high-quality fish sauce is important, as it contributes to the dish’s umami without introducing a fishy taste. The recipe’s step to brown the meat first maximizes flavor through the Maillard reaction, and the sturdy aromatics keep their presence through pressure cooking. These details help achieve a well-rounded, balanced stew.
Ingredients
- 2 pounds (895g) chuck roast steaks 1.5-inch thick, or beef shank
- 1.5 cups (375ml) chicken stock unsalted, or high quality unsalted beef stock
- 3 cloves (15g) garlic , minced
- 3 talks (100g) lemongrass , cut into 4-inch lengths, crushed
- 3 (1.5lb or 656g) carrot cut into chunks
- 1 (206g) onion , sliced
- 1 (29.8g) shallot , minced
- 1 inch piece (15g) ginger , sliced
- 3 (2.4g) star anise
- 3 (0.3g) cloves
- 2 (0.4g) bay leaf
- 1 (3.5g) cinnamon stick
- ½ teaspoon (1.5g) fennel seeds
- 3 tablespoons (50ml) tomato paste
- 1-2 tablespoons (15ml-30ml) fish sauce
- 1 tablespoon (15ml) soy sauce regular
- ½ teaspoon salt fine
Instructions
- Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. First, pat dry the chuck roast steaks, then season one side with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper. 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, then 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. 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 in the cooking liquid. *Pro Tip: Make sure the 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 Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
- Season Bo Kho: Bring the yummy 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 pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).
- Serve: Let the Instant Pot Bo Kho sits for another 10 - 20 minutes before serving. Garnish your delicious Vietnamese Beef Stew with cilantro and serve! Enjoy!~
Notes
- Use a high-quality fish sauce for the best umami flavor without a fishy taste.
- Pat the chuck roast dry and brown thoroughly on both sides in the Instant Pot to maximize flavor.
- The stew is traditionally paired with bread or noodles to soak up the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 1115mg | 46% |
| Potassium | 1211mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 18405IU | 368% |
| Vitamin C | 12mg | 13% |
| Calcium | 103mg | 10% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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