Instant Pot Bo Kho Vietnamese Beef Stew Recipe

Bo Kho - Vietnamese Beef Stew

Preparation

1. Wash and pat dry 2 lbs of chuck roast. Cut it into large chunks.
2. In a large mixing bowl, combine the beef with 3 tbsp minced garlic, 1 tbsp chicken bouillon, 1/2 tbsp salt, 3 tbsp fish sauce, 3 tbsp hoisin sauce, and 1 oz of bo kho seasoning.
3. Marinate for 4 hours in the fridge, or preferably overnight.

Cooking

1. Set your Instant Pot to 'Saute' mode. Once hot, add oil and 3 tbsp of minced garlic.
2. Once fragrant, add the remaining 1 oz of bo kho seasoning, 1/3 cup ketchup, 2 tbsp hoisin sauce, and 6 stalks of lemongrass (or 6 tbsp of minced lemongrass).
3. Add the marinated beef and saute for 5 minutes, stirring occasionally.
4. Pour in 2 cans of chicken broth, 1 can of Coco Rico coconut soda, 3 cups of hot water, and the onion chunks.
5. Secure the lid and pressure cook for 25 minutes. Follow with a 10-minute natural pressure release (NPR).
6. Add 5 chopped carrots, cover, and pressure cook for an additional 3 minutes.
7. Switch the Instant Pot back to 'Saute' mode. Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) to thicken the stew slightly.

Serving

1. Serve hot with noodles, bread, or rice. Garnish with chopped scallions, chopped cilantro, and thinly sliced onions.