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Home » Blog » Recipes » Instant Pot (Pressure Cooker) Bò Kho (Vietnamese Beef Stew)

Instant Pot (Pressure Cooker) Bò Kho (Vietnamese Beef Stew)

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Time to make Instant Pot Bo Kho, a Vietnamese beef stew, that tastes authentic and takes a fraction of the time of the traditional method!

A closeup shot of Instant Pot Bò Kho Vietnamese Beef Stew.

One of the highlights from our recent trip to Vietnam was spending time with one of my culinary food idols, Andrea Nguyen. I’ve been cooking out of my treasured, well-worn copy of her cookbook, Into The Vietnamese Kitchen, for years, so when I spotted her in line when we were checking into our flight, I had a tiny panic attack. I was too nervous to approach her at SFO, but we finally chatted when we were retrieving our bags from the overhead bins at the end of our flight. (Unbeknownst to me, she’d been seated right behind us on the plane the whole time.) It took all of two minutes before I started gushing about her books and blog. Luckily for me, Andrea wasn’t put off by my scary fangirl antics, and we instantly connected over food.

Famous chefs sitting around a table tasting Red Boat fish sauce in Vietnam

During our week in Vietnam, we hung out with a bunch of cool food folks, but some of my favorite moments were shared with Andrea and her super-talented food stylist and travel companion, Karen Shinto. One example: Despite being stranded for several hours on a non-functioning fishing boat off the coast of Phu Quoc Island, we had a blast laughing, joking, and fishing with hooks attached to empty soda cans. (I promise we’ll recap our Vietnam trip in an upcoming podcast—there’s lots to discuss!) I love that Andrea’s not just THE Vietnamese food maven; she’s also forthright, bawdy, and a supportive cooking sistah. I love when people turn out to be just as cool IRL as they are in your mind.

Shot of Andrea Nguyen's cookbook, Into The Vietnamese Kitchen

Years ago, one of my first recipes on this blog was a “Paleo-fied” version of Andrea’s Bò Kho from her fabulous first cookbook. After our trip to Vietnam, I was inspired to cook it again—but this time, using my handy-dandy Instant Pot. I simplified the steps even further ’cause the point of cooking a dish in a pressure cooker is to make a stew in a fraction of the time. But believe me, there’s no flavor that’s been sacrificed in this hearty, umami-packed dish.

Time to make Instant Pot Bo Kho Vietnamese beef stew!

Serves 8

Ingredients:

  • ½ teaspoon ghee
  • 5 pounds bone-in short ribs OR 2½ pounds grass fed beef brisket or chuck roast, trimmed and cut into 1½-inch cubes (all work equally well)
  • 1 yellow onion, peeled and diced
  • 1½ teaspoons Madras curry powder
  • 2½ tablespoons peeled and microplaned fresh ginger
  • 2 cups canned diced tomatoes, drained and crushed by hand
  • 3 tablespoons Red Boat fish sauce
  • 2 tablespoons applesauce
  • 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, meat pounder, broad side of kitchen knife—you get the idea)
  • 2 whole star anise
  • 1 bay leaf
  • 1 cup bone broth
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • Kosher salt

Equipment:

  • Instant Pot or stove top pressure cooker
  • Chef’s knife
  • Cutting board
  • Meat pounder
  • Microplane
  • Tongs
  • Measuring cup
  • Measuring spoons

Method:

Prep your ingredients! If you’re unfamiliar with lemongrass, check out this tutorial.

Smashing trimmed lemongrass stalks with a meat pounder

Grab your pressure cooker and melt the ghee over medium high heat. If you have an Instant Pot, use the “Sauté” function to heat the fat. Dry off the ribs and sear them in the pressure cooker.

Searing short ribs in an Instant Pot to make bo kho Vietnamese beef stew.

Fry the beef in batches because you don’t want to overcrowd them in the pressure cooker.

Searing the short ribs in batches in the Instant Pot for bo kho Vietnamese beef stew.

Transfer the seared beef to a separate bowl or plate.

Someone removing seared short ribs from the Instant Pot.

Toss in the onions and sauté until translucent.

Sautéing diced onions in the Instant Pot for bo kho Vietnamese beef stew.

Add the curry powder…

Adding a spoonful of curry powder to the onions sautéing in the Instant Pot

…ginger…

Using a microplane to grate frozen ginger into the Instant Pot

…seared beef, diced tomatoes, and fish sauce.

Adding tomatoes and fish sauce to the Instant Pot Bo Kho Vietnamese beef stew.

Drop in the applesauce, star anise…

Adding apple sauce and star anise to the Instant Pot Bo Kho Vietnamese beef stew.

…smashed lemongrass stalks, and bay leaf.

Tossing in the lemongrass and bay leaves into the paleo Instant Pot Bò Kho Vietnamese Beef Stew.

Pour in the broth.

Pouring broth into the Instant Pot.

Cover and lock the lid of your pressure cooker.

If you’re using an Instant Pot, press the clear/off button before pressing the “Manual” or “Pressure Cook” button. Program the Instant Pot to cook for 50 minutes under high pressure. (If you’re using cubed brisket or chuck roast,  set it to cook for 35 minutes under high pressure.) Once the pot is programmed, walk away.

Programming an Instant Pot to cook under high pressure for 50 minutes.

Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook covered on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 45 minutes if you’re cooking short ribs, and 30 minutes if you’re cooking cubed brisket or chuck roast.

When the stew is finished cooking, turn off the pressure cooker. Turn the valve at the top of the lid to release the pressure immediately.

Someone manually releasing pressure on an Instant Pot

Once the pressure’s dropped, pop open the lid…

Opening the Instant Pot filled with Instant Pot Bò Kho Vietnamese Beef Stew.

…and add the carrots.

Someone adding chopped carrots to the Instant Pot for Bò Kho Vietnamese Beef Stew.

Cook for 7 minutes under high pressure. This time, when the stew finishes cooking, turn off the pressure cooker and let the pressure drop naturally. If the pressure hasn’t dropped completely after 15 minutes, turn the valve at the top of the lid to fully release the pressure.

Someone unlocking the Instant Pot lid.

Adjust the stew for seasoning with salt and fish sauce if needed.

A closeup of Instant Pot Bò Kho Vietnamese Beef Stew right out of the Instant Pot.

Dig in right away—or store the stew in the fridge or freezer to eat at a later date. The stew will keep in an airtight container for up to 4 days in the fridge and several months in the freezer.

Thanks again for the inspiration, Andrea!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Pressure Cooker Bo Who (Vietnamese Beef Stew) by Michelle Tam https://nomnompaleo.com
Print Recipe
4.88 from 8 votes

Instant Pot (Pressure Cooker) Bo Kho (Vietnamese Beef Stew)

This Instant Pot Vietnamese Beef Stew (a.k.a. Bo Kho) recipe is flavored with lemongrass and umami. It's Whole30-friendly Paleo Asian comfort food.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: Vietnamese
Keyword: gluten-free, Instant Pot, keto, low carb, paleo, Pressure Cooker, Primal, Whole30
Servings: 8 servings
Calories: 494kcal
Author: Michelle Tam

Ingredients

  • ½ teaspoon ghee
  • 5 pounds bone-in short ribs OR 2½ pounds grass fed beef brisket or chuck roast trimmed and cut into 1½-inch cubes (all work equally well)
  • 1 yellow onion peeled and diced
  • 1½ teaspoons Madras curry powder
  • 2½ tablespoons peeled and microplaned fresh ginger
  • 2 cups canned diced tomatoes drained and crushed by hand
  • 3 tablespoons Red Boat fish sauce
  • 2 tablespoons applesauce
  • 1 large stalk lemongrass trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, meat pounder, broad side of kitchen knife—you get the idea)
  • 2 whole star anise
  • 1 bay leaf
  • 1 cup bone broth
  • 1 pound carrots peeled and chopped into 1-inch pieces
  • Kosher salt

Instructions 

  • Prep your ingredients! If you’re unfamiliar with lemongrass, check out this tutorial.
  • Grab your pressure cooker and melt the ghee over medium high heat. If you have an Instant Pot, use the “Sauté” function to heat the fat. Dry off the ribs and sear them in the pressure cooker.
  • Fry the beef in batches because you don’t want to overcrowd them in the pressure cooker. Transfer the seared beef to a separate bowl or plate.
  • Toss in the onions and saute until translucent.
  • Add the curry powder, ginger, seared beef, diced tomatoes, fish sauce, applesauce, star anise, smashed lemongrass stalks, and bay leaf. Pour in the broth.
  • Cover and lock the lid of your pressure cooker.
  • If you’re using an Instant Pot, press the clear/off button before pressing the “Manual” or "Pressure Cook" button. Program the Instant Pot to cook for 50 minutes under high pressure. (If you’re using cubed brisket or chuck roast, set it to cook for 35 minutes under high pressure.) Once the pot is programmed, walk away.
  • Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook covered on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 45 minutes if you’re cooking short ribs, and 30 minutes if you’re cooking cubed brisket or chuck roast.
  • When the stew is finished cooking, turn off the pressure cooker. Turn the valve at the top of the lid to release the pressure immediately.
  • Once the pressure’s dropped, pop open the lid and add the carrots. Cook for 7 minutes under high pressure.
  • This time, when the stew finishes cooking, turn off the pressure cooker and let the pressure drop naturally. If the pressure hasn’t dropped completely after 15 minutes, turn the valve at the top of the lid to fully release the pressure.
  • Adjust the stew for seasoning with salt and fish sauce if needed.
  • Dig in right away—or store the stew in the fridge or freezer to eat at a later date. The stew will keep in an airtight container for up to 4 days in the fridge and several months in the freezer.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 494kcal | Carbohydrates: 11g | Protein: 61g | Fat: 22g | Fiber: 3g
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Reader Interactions

Comments

  1. stephanie maricich says

    May 31, 2017 at 7:56 pm

    Thank you so much for this wonderful looking recipe. I wonder if I am missing it, but is there a “print” recipe for this. I have found it for your other recipes, but can’t seem to find it for this one. Thanks again for your enthusiasm and delicious recipes for the Instant Pot. stephanie

    Reply
  2. Allison Wong says

    June 7, 2017 at 4:31 pm

    I love this recipe. I make it almost weekly. the only changes I make are that I add a cinnamon stick, shallot, thai chillies, a whole head of garlic and I top it with culatro, thai basil, and purple shiso. I also put all of the aromatics in a tied cheesecloth or these immersion tea bags so no one chomps down on a bitter piece. Love your recipes. Keep them coming. Love your cookbooks as well.

    Reply
    • nomnompaleo says

      June 7, 2017 at 4:34 pm

      Thank you!

      Reply
  3. Ray says

    June 25, 2017 at 9:27 pm

    I inaugurated my Instapot with this recipe (including the Instapot bone broth). So, so delicious! Thank you, the bar is now set to high (pressure)!

    Reply
  4. Smurf says

    September 6, 2017 at 7:15 pm

    Hi! Everything pictured is ribs, but the ingredient list states roast or brisket. Will this recipe work with those cuts? Or is it really for ribs?

    Reply
    • nomnompaleo says

      September 6, 2017 at 7:23 pm

      It will work with the other cuts I’ve listed!

      Reply
  5. Whocares says

    October 3, 2017 at 6:39 am

    For Vietnamese beef stew, rough flank with tendon attached is the best ingredient. Short ribs? Not really. Heat a wok hot, add oil and Chopped lemongrass, garlic and shallots then brown the meat in there. This will seal the meat flavor with these. Always use hot broth to cook.

    Reply
  6. Sara says

    October 22, 2017 at 5:58 pm

    We made this last night with elk (and it was my first Instant Pot recipe!). It turned out really well. Thank you!

    Reply
  7. Maggy says

    December 2, 2017 at 3:16 pm

    Is there a substitute I can use for applesauce?

    Reply
  8. Lisa says

    December 20, 2017 at 6:22 am

    Could I use beef pho broth for the broth?

    Reply
    • nomnompaleo says

      December 20, 2017 at 3:52 pm

      Sure!

      Reply
  9. Alice L says

    January 16, 2018 at 3:58 pm

    Thank you! This is exactly what I was looking for 🙂 Gonna bookmark the recipe to try this weekend.

    Reply
  10. Samantha says

    January 28, 2018 at 4:14 am

    Smelled amazing…ginger, curry, all the things. The meat tasted like none of those things. Fell off the bone, tasted good…but if I didn’t know what I put into it, I would have thought it was just salt and tomatoes. The nature of pressure cooking? Maybe should have used the cubed roast instead of ribs? Something I did wrong?

    Reply
  11. Nadine says

    January 29, 2018 at 12:43 am

    My first real meal in my Instant Pot. It’s always nice to find a recipe that dresses up a beef stew. I made this tonight and both my husband and I thought it was terrific. Really lovely flavors. I made plenty and I’m sure it will taste even more delicious in two days. I think I might use a little less broth next time, but there will certainly be a next time.

    Reply
  12. Pat says

    January 26, 2022 at 5:22 pm

    5 stars
    I’ve made this several times. It is one of my favorites, and a third place finish at a soup/stew cook off at church. So, so good!!

    Reply
  13. Kannika says

    October 17, 2022 at 4:24 pm

    5 stars
    Perfection!! I’ve made this recipe at least 6 times and it’s absolutely delicious every time. I even accidentally did 50 minutes on high with brisket but I think I cut them into 3inch chunks, they survived. I also ran out of star anise and substituted with 5 spice and it worked like a charm.

    Reply
  14. Stephanie says

    January 23, 2023 at 12:14 am

    5 stars
    Michelle, thanks for sharing this recipe! We are in the middle of packing for a big move right now and I was craving something delicious and homemade for dinner. I made your Bo Kho recipe last night and was surprised with how simple it was after prepping all the ingredients (that took the most time for me). But after everything was prepped, it was a breeze. It was DELICIOUS and my partner went in for seconds. We are excited for leftovers tonight!

    Reply

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