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Get ready to transport your taste buds to the vibrant streets of Vietnam with this hearty and aromatic Instant Pot Bò Kho recipe! This beloved Vietnamese beef stew is a symphony of rich, savory flavors, featuring tender chunks of boneless beef chuck, sweet carrots, and a medley of fragrant spices. We’re bringing the magic of this traditional dish right to your kitchen with the help of the Instant Pot, which promises to cut down on cooking time while still delivering that deep, comforting flavor.
Each spoonful of this stew is a harmonious blend of sweet, savory, and tangy notes, perfectly complemented by the fresh cilantro and lime wedges we’ve added for garnish. Serve your Bò Kho over a bed of fluffy white rice or alongside crusty slices of baguette to soak up every last bit of the flavorful broth. Whether you’re a longtime fan of Vietnamese cuisine or trying it for the first time, this Instant Pot Bò Kho is sure to become a new favorite in your recipe collection.
The recipe can be found here.
Start by trimming the beef of any excess fat and cut into 1 ½-inch pieces. Then peel and cut the carrots into 1-inch pieces. You’ll also want to dice the onion, zest the lemon, mince the garlic, and peel the ginger. Basically, do all the prep work so you can move forward step-by-step through the recipe.
Get your Instant Pot out and heat 2 Tbsp of oil using the sauté setting. Add half of the beef and sear until it’s browned on 2 sides. This should take about 2 minutes per side. Remove the beef to a plate and repeat with the other half of the oil and beef.
Add the onion, lemon zest, ginger, and garlic. Sauté until the onion is translucent, about 2 minutes. Add the tomato paste, brown sugar, ground cloves, bay leaves, and cinnamon. Stir to combine.
Add the beef broth and stir to combine. You’ll want to scrape off any bits from the bottom at this time. Return the beef and any juice from the plate to the Instant Pot. Add the carrots on top of the beef. Turn off the Instant Pot (it should still be on the sauté setting).
Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 30 minutes then quick release the pressure until the pin drops. Remove the lid and use a slotted spoon to remove the bay leaves and piece of ginger. Add the fish sauce and stir to combine.
Serve over a bed of rice and/or with sliced baguette. Garnish with fresh chopped cilantro and a lime wedge. Enjoy!
The recipe can be found here.
There you have it—a vibrant and satisfying bowl of Instant Pot Bò Kho that’s as comforting as it is flavorful. With its tender beef, aromatic spices, and richly seasoned broth, this Vietnamese stew is a true celebration of taste and tradition. Whether you’re enjoying it on a cozy night in or serving it to impress guests, the combination of savory flavors and fresh garnishes will make every bite a memorable experience.
Happy Cooking!
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