Instant Pot Vietnamese Beef Stew with Fragrant Broth

Instant Pot Vietnamese beef stew, or bò kho, is a richly spiced Vietnamese stew of tender beef, lemongrass, carrots, and a savory tomato broth. Pressure cooking brings the flavors together in less time than a traditional stovetop braise, and the finished stew is especially good with a baguette or rice noodles.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 1½-inch (4 cm) cubes
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1½ tablespoons (20 g)
1 tablespoon (15 g) finely grated fresh ginger
2 lemongrass stalks, about 3½ oz (100 g), trimmed and cut into 6-inch (15 cm) lengths
2 tablespoons (30 ml) neutral cooking oil
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) fish sauce, plus more to taste
1 tablespoon (12 g) brown sugar
2 teaspoons (5 g) Vietnamese bò kho seasoning or Chinese five-spice powder
1 teaspoon (2 g) sweet paprika
1 tablespoon (15 ml) annatto oil, for color
1 whole star anise
1 cinnamon stick, about 3 inches (7.5 cm)
4 cups (960 ml) low-sodium beef broth
1 cup (240 ml) water
1½ teaspoons (9 g) kosher salt, or less if the broth is salted
3 medium carrots, peeled and cut into 1½-inch (4 cm) pieces, about 2 cups (300 g)
1 tablespoon (15 ml) lime juice, optional
¼ cup (10 g) chopped cilantro, for serving
2 scallions, thinly sliced, about ¼ cup (25 g), for serving
1 baguette, about 12 oz (340 g), or 12 oz (340 g) dry rice noodles, for serving

Instructions

Prepare the ingredients. Pat the beef dry with paper towels and cut it into even cubes so it cooks at a similar rate. Chop the onion, garlic, and ginger, and trim and bruise the lemongrass stalks by pressing them firmly with the back of a knife. Keep the stalks long; they are easier to remove from the finished stew than finely chopped lemongrass.
Season and brown the beef. In a bowl, toss the beef with the salt, bò kho seasoning, paprika, and brown sugar. Set a 6-quart or larger Instant Pot to Sauté on high and add the neutral oil and annatto oil. When the oil is hot, brown the beef in two or three batches, turning the pieces to color several sides. Allow about 12 minutes for browning in batches. Avoid crowding the pot: crowded meat releases moisture and steams instead of browning. Transfer the browned pieces to a plate.
Build the aromatic base. Add the onion to the pot and sauté for about 2 minutes, scraping up browned bits with a wooden spoon. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Mix in the tomato paste and cook for another minute. If the bottom begins to look dry, add a splash of the measured broth and scrape thoroughly; stuck-on food can trigger a burn warning during pressure cooking.
Add the braising liquid and spices. Pour in the remaining beef broth and the water, then stir in the fish sauce and annatto oil if any remains in the measuring spoon. Add the lemongrass, star anise, and cinnamon stick, followed by the browned beef and any juices on the plate. Check that the ingredients are below the pressure cooker’s maximum-fill line. The broth should surround the beef but does not need to cover every piece.
Pressure-cook the beef. Lock the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes. Allow about 12 minutes for the pot to come to pressure, then let the pressure release naturally for 15 minutes when cooking ends. Carefully release any remaining pressure according to your appliance instructions. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the center of a large piece with a food thermometer and allow that rest. For this stew, the beef should be cooked well beyond that minimum and tender enough to pierce easily.
Cook the carrots until just tender. Open the lid and stir in the carrot pieces. Remove the star anise and cinnamon stick if you can find them, but leave the lemongrass in for now. Lock the lid again and cook on High Pressure for 3 minutes. Allow about 5 minutes for the pot to come to pressure and then use a 5-minute natural release before carefully releasing the remaining pressure. This second, shorter cook keeps the carrots intact instead of letting them collapse into the broth.
Finish and adjust the stew. Remove the lemongrass stalks. Set the pot to Sauté and simmer uncovered for about 5 minutes if you want a slightly more concentrated broth. Taste and add fish sauce for savoriness, salt if needed, or lime juice for a brighter finish. If the broth tastes especially strong, add a little hot water; if it is thin, simmer it briefly rather than adding flour or cornstarch, which can make the texture less typical.
Serve hot. Ladle the beef, carrots, and broth into bowls and top with cilantro and scallions. Serve with baguette for dipping or rice noodles prepared according to their package directions. If serving noodles in bowls, divide the cooked noodles among the bowls first and ladle the stew over them.

Tips

Choose chuck and cut it evenly. Beef chuck has enough connective tissue to become succulent during a pressure braise. Keep the pieces close to 1½ inches; smaller cubes may become stringy, while much larger pieces can need more time. Do not trim away every bit of fat, but remove thick, hard pieces.
Keep the pot bottom clear. After browning, scrape up all the browned bits before sealing the lid. Tomato paste and meat residue can scorch under pressure if left stuck to the base. If you see a burn warning, release pressure safely, open the pot, and scrape the bottom before trying again.
Use substitutions thoughtfully. Bò kho seasoning varies by brand and can be hard to find; Chinese five-spice is a practical substitute, with a similar warm aroma but a slightly different balance. Annatto oil gives the broth its characteristic red-orange tint. If unavailable, use paprika for color, though it will not give quite the same earthy note. If fresh lemongrass is unavailable, use 1 tablespoon (6 g) dried lemongrass, or omit it and add a thin strip of lime zest; either option changes the fresh citrus aroma.
Make the flavor easier to adjust. Broth brands and fish sauces vary in saltiness, so start with the listed salt and taste at the end before adding more. If you prefer a stronger spice flavor, add a small pinch of five-spice after cooking rather than increasing the whole spices substantially; too much star anise or cinnamon can dominate the broth.

Serving Suggestions

A warm, crusty baguette is a classic and practical partner for bò kho: tear off pieces and dip them into the savory broth. For a noodle bowl, use rice noodles and add the hot stew just before serving so the noodles do not sit in the broth and soften for too long. Steamed jasmine rice also works well, especially if you want a meal that is easy to serve family-style.

Offer lime wedges, extra sliced scallions, cilantro, and sliced fresh chile at the table so each person can season a bowl to taste. A simple side of cucumber or lightly dressed greens gives the meal a crisp contrast. Keep the garnishes modest; the broth already has a complex mix of beef, tomato, fish sauce, lemongrass, and warm spices.

Variations

Make it without fish sauce: Replace the tablespoon of fish sauce with 1 tablespoon (15 ml) soy sauce. The result will be less traditionally savory and a little more soy-forward, so taste before adding extra salt. For a gluten-free version, check that the broth and seasoning are gluten-free and use tamari instead of regular soy sauce if making this swap.

Add potatoes: For a heartier stew, replace one carrot with 1 medium Yukon Gold potato, about 8 oz (225 g), cut into 1½-inch (4 cm) pieces. Add it with the carrots for the second pressure-cooking step. It will be soft and tender; if you prefer firmer potato pieces, pressure-cook the carrots and potato separately or add the potato after pressure cooking and simmer until tender.

Use a different cut: Boneless beef short ribs can replace the chuck at the same weight, though they may leave a richer, fattier broth. Trim excess surface fat before cooking and skim the stew after pressure cooking if needed. Leaner round steak is less forgiving and can turn dry or chewy, so chuck is the better choice for the listed timing.

Adjust the heat: The recipe is gently spiced rather than hot. Add sliced fresh chile to individual servings, or stir ½ teaspoon (1 g) of chili flakes into the onion mixture. Keeping the heat at the table makes the stew easier to share with people who prefer a mild bowl.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided among shallow, covered containers so they cool promptly. The stew keeps for 3–4 days in the refrigerator. The broth may thicken as it chills, and a layer of fat may form on top; remove that layer if you prefer a leaner bowl, then stir the stew as it warms.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, and thaw it overnight in the refrigerator. Carrots may soften after freezing, but the broth and beef reheat well.

Reheat only the portion you plan to serve in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer. In the microwave, use a covered microwave-safe dish, stir halfway through, and check the temperature in several places before serving.

Frequently Asked Questions

Can I make this stew without browning the beef?
Yes. Browning adds roasted, savory flavor, but you can skip it if time is short. Sauté the onion, garlic, and ginger, scrape the pot well, then add the seasoned beef and continue with the pressure-cooking step. The broth will be lighter in flavor and color.

Why is my beef still tough after pressure cooking?
Beef chuck can feel firm before its connective tissue has had enough time to soften. If the pieces are still tough, return them to the pot and cook on High Pressure for another 5–10 minutes, followed by a 10-minute natural release. Check that the pressure valve was sealed and that the pot reached pressure.

Can I cook the carrots with the beef from the start?
You can, but they are likely to become very soft during the longer pressure cycle. The separate short cycle gives you tender carrots that still hold their shape. If you like a thicker, more broken-down stew, cooking them from the beginning is a reasonable option.

What is bò kho seasoning, and do I need it?
Bò kho seasoning is a spice blend sold at some Vietnamese and Asian grocery stores; the ingredients vary, but blends commonly include warm spices such as star anise, cinnamon, and pepper. It is convenient but not essential. Chinese five-spice provides a useful substitute, while the lemongrass, fish sauce, tomato, and whole spices in this recipe provide much of the stew’s recognizable character.

Can I make it ahead?
Yes. The stew can be cooked a day ahead, cooled promptly, and refrigerated. Its flavors meld as it rests, and the chilled broth is easy to skim if you want to remove some solidified fat. Reheat it gently to 165°F (74°C), then add fresh herbs and lime just before serving.

Is this stew very spicy?
No. The five-spice, star anise, cinnamon, and lemongrass make it aromatic, but they do not make the broth chile-hot. Add fresh chile or chili flakes at the table for heat, or leave them out for a mild family-style meal.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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