Instant Pot Bò Kho (Vietnamese Beef Stew)

If you’ve ever wanted to make Vietnamese beef stew but didn’t have the time for hours of simmering, this Instant Pot Bò Kho is going to change your life a little. You get the same rich, tender beef, fragrant lemongrass broth, and deep, spiced flavor, but in a fraction of the time. No babysitting the stove, no waiting around. Just let the Instant Pot do its thing while you handle everything else (because weeknights are chaos).

It’s cozy, hearty, and the kind of meal that makes your whole kitchen smell incredible. I like to serve it with a crusty baguette for dipping, but it’s just as good over rice or noodles. Either way, it’s pure comfort.

What Is Bò Kho?

Bò kho is a Vietnamese beef stew made with tender chunks of beef simmered in a fragrant broth flavored with lemongrass, star anise, cinnamon, and warm spices. It’s rich, aromatic, and just slightly sweet from the carrots and coconut soda (or coconut water).

Traditionally, it’s cooked low and slow, but the Instant Pot version gives you all that deep flavor in under an hour, perfect for when you want comfort food right away.

Why You’ll Love This Instant Pot Version

• Same bold flavor, less time – Pressure cooking infuses the beef with spices quickly.
• One-pot recipe – Sear, simmer, and serve all in the same pot.
• Meal prep friendly – It tastes even better the next day.
• Freezer-friendly – Make a big batch and save some for later.

Kitchen Tools You’ll Need

• Instant Pot (6-quart or larger)
• Wooden spoon or spatula
• Cutting board + sharp knife
• Measuring spoons/cups
• Ladle for serving

Key Ingredients

• Beef chuck or shank: These cuts are ideal for pressure cooking because they become tender and flavorful as the fat and collagen break down. Chuck has a nice balance of meat and marbling, while shank adds a rich, silky texture to the broth. You can also use brisket, short ribs, or oxtail for equally delicious results.
• Lemongrass: Fresh lemongrass gives bò kho its bright, citrusy aroma. Smash the stalks before cooking so the flavor releases fully.
• Bò kho spice mix: There are a few kinds out there, and each one tastes a little different. Pictured below are the mixes I’ve tried, listed in the order of my favorites. My go-to is Cốt Bò Kho (Beef Flavored Stew Base)—it’s rich and beefy but already salty, so use sparingly and adjust as you go. The spice cubes are milder and super convenient, while Gia Vị Bò Kho has a great aroma but no salt, so you’ll need to season more and add extra lemongrass or star anise for that full bò kho flavor.
• Tomato paste: Deepens the color and adds richness to the broth.
• Coconut soda or coconut water: Adds subtle sweetness and helps tenderize the beef.
• Fish sauce + soy sauce: The secret to that savory, umami depth that makes Vietnamese stews so good.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Bò Kho in the Instant Pot

Start by searing the beef. I know it’s tempting to skip this part, especially on a busy night, but don’t. Browning the meat adds incredible depth to the broth. It’s what gives the stew that rich, slightly caramelized flavor that you just can’t get from boiling alone. The key here is to work in batches and give the beef space so it browns instead of steaming. Once all the beef is seared, set it aside and keep all those browned bits on the bottom of the pot—that’s pure flavor waiting to be released.

Next comes the aromatics. This step builds the base for everything that follows. Sautéing the onion, garlic, and ginger wakes up their natural sweetness and helps them melt into the broth later. When you add the tomato paste, make sure to let it cook for about a minute. That brief cooking time deepens the color and eliminates any raw, tangy flavor from the paste.

Then you’ll add the spices and broth. Lemongrass, star anise, and cinnamon are what make bò kho instantly recognizable—they infuse the broth with warmth and a light citrusy aroma. The coconut soda (or coconut water) might sound unusual if you haven’t used it before, but it adds a subtle sweetness that balances the savory notes from the fish sauce and soy sauce. When everything’s in, give it a good stir, scraping the bottom of the pot to release all the flavor-packed bits from searing earlier.

Now, for the Instant Pot to do all the work. Pressure cooking takes what used to be a slow, two-hour simmer and compresses it into about 35 minutes of hands-off cooking time. The beef becomes fork-tender, and the flavors meld together beautifully. After the pressure cycle, let the pot naturally release for about 10 minutes before you open it. This helps the beef stay juicy instead of tightening up from a sudden temperature change.

Once you open the lid, toss in the carrots and let them cook on Sauté mode for about 5-10 minutes. They’ll soften just enough to stay bright and slightly sweet without falling apart. Keep in mind that the carrots will continue to cook even after you turn off the heat, so stop when they’re just tender. Give the stew a quick taste and adjust the seasoning if needed (sometimes a splash of fish sauce or soy sauce at the end brings everything into perfect balance).

That’s it! Serve it up hot with your choice of baguette, rice, or noodles, and don’t forget a handful of cilantro or Thai basil for freshness.

Make-Ahead & Storage Tips

One of the best things about bò kho is that it tastes even better the next day. The flavors continue to deepen as it rests, making it a great make-ahead meal for busy weeks.

• Make it ahead: You can cook the stew completely, let it cool, and store it in the fridge overnight. Reheat it the next day, and it’ll taste even richer.
• Fridge: Store in an airtight container for up to 4 days. The broth may thicken slightly as it chills, but it loosens up once reheated.
• Freezer: Portion the stew into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over medium heat, adding a splash of water or broth if it’s too thick. You can also microwave it in short bursts until hot.

Tip: If you’re planning to freeze it, cook the carrots just until tender. They’ll soften a bit more when reheated later.

What to Serve It With

My favorite way to enjoy Instant Pot bò kho is with a crusty baguette to soak up the broth. It’s also amazing with rice noodles (for a pho-style twist) or a bowl of steamed jasmine rice. Add a squeeze of lime and a few fresh herbs to brighten it up.

Make This Cozy Stew Tonight!

Instant Pot bò kho is the ultimate comfort food shortcut—big flavor, minimal effort, and the kind of meal that brings everyone to the table. It’s rich, hearty, and perfect for chilly nights or meal prep.

Once you make it this way, you’ll probably retire the stovetop version for good (I did!).

RECIPE