Instant Pot Bò Kho (Vietnamese Beef Stew)

Ingredients:

Directions:

1. Trim the beef of excess fat and cut into 1 1/2-inch pieces. Peel and cut the carrots into 1-inch pieces. Dice the onion. Zest the lemon. Mince the garlic. Peel the ginger.
2. Heat 2 Tbsp oil in an Instant Pot on the sauté setting. Add half the beef and sear until browned on 2 sides, about 2 minutes per side. Remove to a plate and repeat with the other half of the oil and beef.
3. Add the onion, lemon zest, piece of ginger, and garlic. Sauté until the onion is translucent, about 2 minutes.
4. Add the tomato paste, brown sugar, ground cloves, bay leaves, and cinnamon. Stir to combine.
5. Add the beef broth and stir to combine. Scrape off any bits from the bottom. Return the beef and any juice from the plate to the Instant Pot. Add the carrots on top. Turn off the Instant Pot (it should still be on the sauté setting).
6. Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 30 minutes. Quick release the pressure when done cooking.
7. 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.
8. Serve over a bed of rice and/or with sliced baguette. Garnish with fresh chopped cilantro and a lime wedge.