Instant Pot Bò Kho (Vietnamese Beef Stew)

Instant Pot Bò Kho (Vietnamese Beef Stew) is going to become your favorite version of beef stew! Tender marinaded beef, softened onion, and carrots are enveloped in a fragrant broth that's flavored with lemongrass, cinnamon, and coconut milk. Serve it anyway you'd like: with crusty bánh mi (baguette), noodles, or rice - it's delicious either way!

Why You'll Love It

• Comforting: This authentic Instant Pot Bò Kho is a favorite amongst adults and kids. It’s the perfect recipe for when you need a delicious and flavorful meal to feed a crowd. 
• Healthy: This comforting beef stew recipe is made from scratch with plenty of fresh ingredients. There's minimal processed ingredients so this feel-good soup is great for those cold winter nights. It's also dairy-free!
• Affordable: Traditional Bò Kho Instant Pot utilizes cheap cuts of beef and a variety of Asian pantry staples for a budget-friendly meal. Best news is that it still tastes wonderfully gourmet! 
• Easy: Although this beef stew requires a bit of prep, making it in the Instant Pot means you won't be slaving over the stove for hours. Active cook time is just 5 minutes - plus, everything is cooked in one pot for minimal clean up!

• Beef: Traditional Bò Kho uses the working part of the cow that's typically very tough and full of connective tissue. My parents use beef drop flank but it can be difficult to find. The three most common cuts of beef for Bò Kho are beef shank, chuck roast, or oxtail. I recommend using a boneless cut of beef to reduce the cooking time.
  • Beef shank: From the leg of the cow. It contains a lot of connective tissue, muscle, tendon, and collagen. When cooked low and slow, it melts to create a rich, beefy, and hearty dish. A boneless cut may not always be available at a conventional grocery store - check specialty butcheries or Asian supermarkets instead.
  • Chuck roast: From the shoulder. Commonly used for pot roast and stews, the chuck roast has a good balance of meat and fat. It's easier to find than the shank and is very economical.
  • Oxtail: From the tail of the cow. It's fattier and usually contains bone. It contributes a lot of rich, fatty flavor but won't contain a lot of meat. I don't recommend using only oxtail in Vietnamese Beef Stew.
  • Brisket: Not very traditional in Bò Kho, but I commonly use it because it's meaty and easy to find. This cut is from the chest of the cow and is made up of the flat and point muscles. The flat is leaner while the point is more marbled and flavorful.
• Shallot and garlic: Amplifies the savory flavor in the marinade.
• Spices: Most Bò Kho recipes call for a pre-made beef stew seasoning packets (bột bò kho). However, I prefer to make my own with Chinese 5 spice (a blend of star anise, cinnamon, cloves fennel seeds, and Szechuan peppercorns) and paprika. The paprika doesn't make it spicy, just adds color and a little smokiness.
• Fish sauce: Used to marinate the beef for a salty, umami taste. My favorite brand is Red Boat because it's more concentrated.
• Ketchup: Adds color and sweetness. Traditionally, annatto oil is used to add a red hue to Bò Kho but it can be difficult to find. Ketchup is a perfect substitute.

For The Stew

• Vegetables: Onion (yellow or red) and carrots are classic and add flavor, texture, and nutrients. Chop them on the larger side so they maintain their texture. Potatoes are traditionally not included in Vietnamese Beef Stew.
• Ginger: I don't like a prominent ginger flavor so I cook it with the onion. For a stronger flavor, add it to the beef marinade instead.
• Lemongrass: Adds a light citrus, minty flavor to a variety of recipes like Vietnamese Pork Skewers (Thit Nuong). Use fresh stalks if you can.
• Bay leaves: Has a grassy, menthol-like savory flavor. I also love it in Instant Pot Pork Adobo.
• Cinnamon stick: Adds a warm, earthy depth of flavor to the stew.
• Sugar: Just a touch to balance the savory ingredients. 
• Soy sauce: Brings out the beefy flavors in Vietnamese Beef Stew. I always recommend the low-sodium version. 
• Coconut milk: Makes the stew lightly creamy and fragrant. Some recipes use Coco Rico (coconut soda), which is commonly used in Vietnamese recipes but can be hard to find. The carbonation helps tenderize the beef but since we're using the pressure cooker, coconut milk works just fine. Since we aren't using the full can in this recipe, use the rest in Vietnamese Chicken Curry.
• Beef broth: I cook exclusively with bone broth. It supports digestion, is rich in collagen, and has anti-inflammatory components. You can find it in the frozen section. If using regular beef broth, I recommend low-sodium.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F).
• Toppings: Serve Bò Kho Instant Pot with lime and herbs like cilantro, mint, or Thai basil on the side.

Substitutions & Variations

• Add tendon or honeycomb tripe if you like extra chewiness in your Instant Pot Vietnamese Beef Stew. Just be sure to rinse it in a bowl with salt, and clean and prepare it properly before adding it to the soup. Since it takes longer to cook, I recommend cooking it separately.
• If you prefer to use a pre-made Bò Kho seasoning packet, use 1 tablespoon to replace the Chinese 5 spice and paprika. 
• Substitute a whole cinnamon stick with ½ teaspoon ground cinnamon.
• If you can't find fresh lemongrass, use ¼ cup pre-chopped lemongrass from the freezer section or 2 tablespoon stir-in paste in the vegetable section of your local grocery store. 
• For a spicy Bò Kho, add a jalapeño, serrano, or Thai chile. Halve the pepper lengthwise and remove some of the seeds before adding into pressure cooker.
• For additional flavor, include additional ingredients like whole star anise (I recommend 2), beef bouillon powder, potatoes, or radish. 
• To make gluten-free Instant Pot Bò Kho, replace the soy sauce with tamari or coconut aminos.

How To Prepare Lemongrass

1. Remove any dry outer layers, saving one, and cut the top ⅓ off.
2. Use a mallet, rolling pin, or back of your knife to pound the lower ⅓ bulb. This opens up the lemongrass bulb to release its oils.
3. Fold in half to fit into your Instant Pot. If you'd like, wrap with one of the leaves to create a bundle.
4. Store remaining stalks in the refrigerator for up to 2 weeks or freeze for several months.

STEP ONE: First, cut the beef into 1½ inch cubes and trim any excess fat or connective tissue. Add to a large bowl and cover with water. Although this isn't traditional in Vietnamese recipes, Korean stews will often include this step to draw out blood and impurities for a cleaner broth.

You can skip this step to save time but since we can't open the pressure cooker to skim impurities and scum, I highly recommend doing it.

After 30-60 minutes, drain the beef through a colander, rinse well, and pat as dry as possible.

STEP TWO: Next, make the marinade for Instant Pot Bò Kho. To the same bowl, whisk together shallot, garlic, Chinese 5 spice, paprika, fish sauce, ketchup, salt, and pepper. Mix until a paste forms.

STEP THREE: Add the beef and mix well until evenly coated. Let marinade for at least 30 minutes while you prepare the vegetables.

STEP FOUR: Once the beef is done marinading, turn on Sauté (Normal) mode and add a splash of oil. When it reads "Hot", add the onion and cook for 1 minute.

Then stir in ginger for 30 seconds until fragrant.

STEP FIVE: Add the marinaded beef into the Instant Pot. Stir for 1-2 minutes and then turn off Sauté mode. We're not trying to brown or sear the beef, just bloom the spices so it's more fragrant.

STEP SIX: Next, add the beef broth, coconut milk, cinnamon stick, bay leaves, lemongrass, carrots, sugar, soy sauce, salt, and pepper. Give it a light stir, then seal the Instant Pot. Cook on Pressure Cook (Normal) for 35 minutes and let release naturally for 10 minutes.

STEP SEVEN: Carefully open the pressure cooker and discard the lemongrass, cinnamons stick, and bay leaves. Transfer to individual bowls and top with fresh cilantro. Serve with lime on the side, plus your choice of carbs.

💭 Top Tips

• Use whole stalks of lemongrass: Lemongrass is very chewy and fibrous, which can result in an unpalatable texture in dishes. Instead of chopping it up, leave the stalks whole to infuse the beef stew and simply discard before serving.
• Keep the vegetables chunky: To maintain the integrity of the onions and carrots, cut them on the larger side. If they're too finely chopped, they'll overcook and become mushy.
• For a clear broth: Soak the beef in cold water for 30-60 minutes to remove blood and impurities. Then rinse and dry very well.
• Don't sear the beef: This goes against most stew recipes, but we don't want to brown the beef cubes in this Bò Kho. It'll turn the broth brown with a bitter burnt taste instead of keeping it a traditional red hue. Instead, turn the pressure cooker off soon after you add the marinaded beef to just lightly toast the spices.
• Make enough for leftovers: Like most stews, this easy Instant Pot Bò Kho gets better as it sits in the fridge. It'll also be easy to skim any excess fat from the stew after it's solidified.

One of the best things about Instant Pot Vietnamese Beef Stew is how versatile it is! You can serve it any way you’d like. 

• Noodles: Egg or yellow noodles are popular for Mì Bò Kho. Or use rice noodles for Phở Bò Kho or Hủ Tiếu Bò Kho. Sincere Orient Food fresh noodles are my favorite. Both versions are classic and make for a super filling dish. 
• Rice: To create scrumptious Cơm Bò Kho, scoop fluffy white or brown rice into bowls and spoon warm beef stew over it. Yum!
• Bread: My personal favorite way to enjoy Vietnamese soups and stews! Vietnamese baguettes (bánh mi) are extra light and fluffy, but French baguettes or even dinner rolls would work too.
• Greens on the side: Serve the stew alongside cilantro, Thai basil leaves, lime, green onion, mint, and onion slices for a customizable flavor. Viet Beef Stew can also be served with a mixture of lime juice, salt, and pepper to dip the beef in.