Learn how to cook Instant Pot Bo Kho (Pressure Cooker Bo Kho)! Tender & juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You’ll fall in love with the warm toasted baguette soaking up all the tasty beef broth with our secret umami flavor booster sauce. 😉
What is Bò Kho?
Bò Kho is a popular national classic Vietnamese Beef Stew. The key ingredients include beef (sometimes people like to add oxtail or tendons for extra richness, flavors, and textures), carrots, onion, lemongrass, and spices (i.e. star anise, cinnamon).
We added our own little secret “umami flavor-booster” ingredients for an extra layer of flavor. 😉
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. 🙂
Time to cook some Flavorful & Rich Bo Kho in Instant Pot!
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.
Tools for Instant Pot Bo Kho
Brown Chuck Roast Steak
Heat up Instant Pot using “Sauté More” function. Wait until the Instant Pot says HOT.
*Pro Tip: Make sure the 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. 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!~ 🙂
Instant Pot Bo Kho (Vietnamese Beef Stew)
Ingredients
- 2 pounds (895g) chuck roast steaks or beef shank , 1.5-inch thick
- 1.5 cups (375ml) unsalted chicken stock or high quality unsalted beef stock
- 3 cloves (15g) garlic , minced
- 3 stalks (100g) lemongrass , cut into 4-inch lengths, crushed
- 3 (1.5lb or 656g) carrots , cut into chunks
- 1 (206g) onion , sliced
- 1 (29.8g) shallot , minced
- 1 1-inch piece (15g) ginger , sliced
- 3 (2.4g) star anises
- 3 (0.3g) cloves
- 2 (0.4g) bay leaves
- 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) regular soy sauce
- ½ teaspoon fine salt
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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
Nutrition
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