Instant Pot Vietnamese Beef Stew (Bo Kho)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Here’s the instructional cooking video for Bo Kho or Vietnamese Beef Stew! I used an Instant Pot to speed up the cooking process but if you don’t have a pressure cooker you can cook it in a pot over a stove. Just let it stew on low to medium heat till the meat is tender which generally takes about 2 hours. You would just have to add in the carrots about 15 minutes before you’re done cooking.

Normally I would also use 4 lemongrass stalks and sauté it along with the star anise and cinnamon sticks but I didn’t have any stalks on hand this time. I only had some frozen minced lemongrass so I just added that to the meat marinade.

Equipments used in the tutorial:
Instant Pot 8qt:
Lodge Cast Iron Deep Skillet w/ Lid:

Serving size: 6 bowls

3 1/2 lb beef chuck roast or beef brisket
3 medium size carrots
1 tbsp minced ginger
2 tbsp minced garlic
2 tbsp minced lemongrass
2 tsp sugar
2 tsp salt
1 1/2 tsp chicken powder
1 tsp black pepper
2 tbsp soy sauce
2 tbsp bo kho powder or five spice powder
6 cups of water
1 tsp tomato paste
1 tsp rock sugar
1 can coconut juice
1 cinnamon stick
4 star anise

Extra ingredients when I added to taste:
1 tbsp salt
1/2 tbsp beef stock powder

1. cut beef into 1” cubes
2. Marinade beef for 30 minutes minimum with 1 tbsp ginger, 1 tbsp garlic, 2 tbsp lemongrass, 2 tsp sugar, 2 tsp salt, 1 1/2 chicken powder, 1 tsp black pepper, 2 tbsp soy sauce, 2 tbsp bo kho powder
3. cut carrots into even bite size pieces
4 Saute 1 tbsp garlic, cinnamon stick and star anise until fragrant then add beef and cook till brown
5.Add beef, can of coconut juice, 6 cups of water, 1 tsp tomato paste, 1 tsp rock sugar to pressure cooker. Cook on high pressure for 20 minutes then natural release for 10 min
6. Next season to taste. I added 1 tbsp salt and 1/2 tbsp beef stock powder
7. Add carrots and cook on high pressure for 3 minutes then natural release for 10 min
8. Skim the fat and you’re done!
9. Serve stew over pho, egg or vermicelli noodles. You can also just eat it with French baguette.
10. Garnish with red onions, scallions, cilantro and serve with a lime and jalepenos

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