Lunch / Dinner
Instant Pot Vietnamese Beef Stew (Bo Kho)
Typically not considered weeknight fare, beef stew can now be made in under an hour in this magic pot. And if you’re looking for something a bit exotic, this Vietnamese version will be right up your alley. With the Instant Pot, Bo kho [baw caw], a fragrant stew that ordinarily requires at least three hours of braising tough beef chuck, is transformed into fork-tender morsels in no time.
To roll (or oblique) cut a carrot, first cut at a 45-degree angle, give the carrot a quarter turn, cut again, and repeat.
Whisk together fish sauce, sugar, and five-spice in a bowl; add beef.
Preheat Instant Pot on "Sauté" setting at “Normal” temperature and 10 minutes time. Add oil and sear beef in 2 batches, 3 minutes per batch; transfer to a plate. Add onions, tomato paste, garlic, ginger, flour, lemon grass, and star anise to Pot; sauté until fragrant, remaining 4 minutes.
Stir in broth, soy sauce, beef, and any accumulated juices. Lock Pot, select "Meat/Stew" setting, and 10 minutes time. Pressure cook beef until time is up; then “Natural Release,” 5–10 minutes. If lid hasn’t unlocked, release excess steam and remove lid.
Add carrots and tomatoes. Lock Pot, select “Manual” or “Pressure Cook” setting, and 5 minutes time. Pressure cook beef until time is up, then “Natural Release,” or “Quick Release” and remove lid; discard lemon grass and star anise.
Serve stew with noodles; top with cilantro and jalapeños.