Instant Pot Bo Kho Vietnamese Beef Stew Recipes

BO KHO (VIETNAMESE BEEF STEW)

Steps:

• Marinade (Note 1) - combine marinade ingredients in a medium-sized mixing bowl. Add the beef, mix around to evenly coat in sauce. Cover and leave in fridge to marinate, preferably overnight or for at least 20 minutes.
• Brown the meat (Note 2) - heat oil in a large frying pan on medium-high heat. Add the meat in batches and sear until browned, about 2.5 - 3 minutes each side. Do not overcrowd the pan, and set each batch aside once done.
• Broth - put the beef and all broth ingredients into your dutch oven/stock pot/instant pot/pressure cooker. Stovetop - bring to a boil, then simmer, covered, on low heat for 1 hour and 10 minutes. Instant pot/pressure cooker - pressure cook at high pressure for 25 minutes.
• Vegetables - Stovetop - add carrots and onions. Turn heat to high, return to the boil, then reduce heat to a simmer and cook with lid on for 20 minutes. Instant pot/pressure cooker - release pressure. Add carrots and onions, then cook on high pressure for 5 minutes.
• Check - check the carrots and meat for doneness, cooking further if required. Check seasoning, adjust if required.
• Thicken (optional - Note 3) - combine the cornstarch with the water in a small bowl, stirring until the cornstarch is dissolved. Add to the pot, increase the heat to medium-high (stovetop)/put on sautee function (instant pot/pressure cooker) and stir until the liquid bubbles and thickens.
• Garnish and serve - garnish with fresh coriander, and serve with either crusty bread (preferably Vietnamese baguettes), steamed rice or rice noodles (preferably bun bo noodles).

INSTANT POT BO KHO (VIETNAMESE BEEF STEW)

Steps:

• 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!~

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.