Instant Pot Bò Kho (Vietnamese Beef Stew)

bowl of instant pot bo kho vietnamese beef stew.

Instant Pot Bò Kho (Vietnamese Beef Stew)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 536kcal

Author: Quynh Nguyen

This Instant Pot Bò Kho is the ultimate shortcut to rich, tender Vietnamese beef stew. With chunks of beef simmered in a fragrant broth of lemongrass, star anise, and warm spices, this version gives you all the slow-cooked flavor in a fraction of the time. Serve it with a crusty baguette, steamed rice, or rice noodles for a hearty, comforting meal.

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Equipment

Instant Pot or Pressure Cooker

Ingredients

Beef

3 pounds beef chuck or shank, cut into 1½ inch cubes
2 tablespoons avocado oil (or any neutral oil)
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons bo kho spice mix, divided

Broth

1 large onion, cut into wedges
4 garlic cloves minced
1 piece ginger (2 inches), sliced
2 tablespoons tomato paste
2 lemongrass stalks, trimmed and bruised
5 carrots, cut into large chunks
4 star anise pods
1 cinnamon stick
1 tablespoon fish sauce
2 tablespoons soy sauce
1 tablespoon sugar (or palm sugar)
salt and pepper, to taste
1 cup coconut soda (or coconut water)
3 cups beef broth (or water with beef bouillon)

For Serving

fresh cilantro or Thai basil, for garnish
crusty baguette, steamed jasmine rice, or rice noodles

Instructions

Sear the beef: Set the Instant Pot to Sauté. Pat beef dry and season with salt, pepper, and 1–2 tablespoons of the bo kho spice mix. Add oil to the pot and brown the beef in batches, leaving space between pieces. Remove and set aside.
Sauté the aromatics: Add onion, garlic, and ginger to the pot and sauté for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute to deepen the flavor.
Build the broth: Add lemongrass, star anise, cinnamon stick, fish sauce, soy sauce, sugar, coconut soda, and beef broth. Scrape up any browned bits from the bottom (they add tons of flavor!). Return the beef to the pot and stir to combine.
Pressure cook: Lock the lid and set to Pressure Cook (Manual) on High for 35 minutes. Let it naturally release for 10 minutes, then quick-release the rest of the pressure.
Add the carrots: Open the lid and stir in the carrots. Set to Sauté and cook for another 5–10 minutes, until carrots are just tender. They’ll keep cooking a little even after the heat is off.
Taste and adjust: Add more fish sauce, soy sauce, or sugar if needed to balance the flavors. Remove the lemongrass and spices before serving.
Serve: Ladle into bowls, garnish with cilantro or Thai basil, and serve with your choice of baguette, rice, or noodles.

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