Instant Pot Bo Kho: Vietnamese Beef Stew

Bo kho is a Vietnamese beef stew flavored with lemongrass, warm spices, fish sauce, and tomato, usually served with bread or noodles for soaking up its fragrant broth. The Instant Pot tenderizes chuck quickly while keeping the carrots intact when they are added near the end; versions vary by household, and this one balances savory, gently sweet, and bright flavors.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) neutral oil, such as canola or avocado oil
1 tbsp (8 g) annatto seeds
1 medium yellow onion, about 1 cup (150 g) chopped
5 garlic cloves, about 1½ tbsp (15 g) minced
1 tbsp (15 g) finely grated fresh ginger
2 lemongrass stalks, tender lower portions only, bruised and cut into 3-inch (7.5 cm) pieces
2 tbsp (32 g) tomato paste
1 cup (240 g) crushed tomatoes
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (4 g) granulated sugar
1 tsp (2 g) Chinese five-spice powder
2 whole star anise
1 small cinnamon stick, about 3 inches (7.5 cm)
2 cups (475 ml) low-sodium beef stock
1 cup (240 ml) water
3 medium carrots, about 12 oz (340 g), peeled and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (10 g) roughly chopped cilantro leaves
2 scallions, about 2 tbsp (12 g) thinly sliced

Instructions

Prepare the beef and aromatics. Pat the beef dry so it browns rather than steams. Season it with the salt and pepper. Chop the onion, garlic, and ginger, and prepare the lemongrass. Bruise the lemongrass with the side of a knife to release its aroma, but leave the pieces large enough to fish out later.
Infuse the oil. Set a 6-quart or larger Instant Pot to Sauté. Add the oil and annatto seeds and cook for about 2 minutes, stirring, until the oil turns a deep orange-red. Turn off the heat and carefully strain the oil into a heatproof bowl, discarding the seeds. Return the colored oil to the insert. This gives the stew its characteristic warm color without leaving hard seeds in the finished bowl.
Brown the beef in batches. Select Sauté again. Add enough beef to fit in a single layer without crowding, and brown it for about 2 minutes per side. Transfer the browned pieces to a plate and repeat with the rest. This takes about 8 minutes of active browning; if the insert starts to scorch, add a spoonful of stock and scrape the base clean.
Build the flavor base. Add the onion to the pot and cook for 2 minutes, stirring. Add the garlic, ginger, and lemongrass and stir for 30 seconds. Mix in the tomato paste, crushed tomatoes, fish sauce, soy sauce, sugar, and five-spice powder. Scrape the bottom thoroughly so no browned bits remain stuck there; stuck-on food can trigger a burn warning.
Pressure-cook the beef. Return the beef and any juices to the pot. Add the star anise, cinnamon stick, beef stock, and water, then stir. Lock the lid and set the valve to Sealing. Cook at High Pressure for 40 minutes. Allow roughly 8–12 minutes for the cooker to come to pressure; the countdown starts once pressure is reached.
Release pressure and check the beef. When the 40-minute cycle ends, let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure. Open the lid away from your face. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer and make sure it reaches at least that temperature. The longer braise should make chuck tender, but if it is still chewy, pressure-cook it for another 5–10 minutes before adding the carrots.
Simmer the carrots. Remove and discard the star anise, cinnamon, and lemongrass. Stir in the carrot chunks. Set the pot to Sauté and simmer uncovered for about 13 minutes, stirring occasionally, until the carrots are tender when pierced but not falling apart. If the beef is already very soft, lift it out while the carrots simmer and return it to the pot afterward.
Finish and season. Stir in the lime juice. Taste the broth and add salt, fish sauce, or a little water to adjust it: fish sauce adds savory depth, while water softens an overly intense broth. Ladle into bowls and top with cilantro and scallions. Serve hot with lime wedges.

Tips

Choose well-marbled chuck. Chuck has connective tissue that softens during pressure cooking, making it a better choice here than very lean stew meat. Cut pieces to a similar size so they cook evenly, and dry them well before browning.
Know your lemongrass options. Fresh lemongrass gives the clearest citrusy aroma. If it is unavailable, use 1 tablespoon (15 ml) prepared lemongrass paste, stirred in with the ginger; the flavor is usually milder and less fresh. Avoid leaving tough outer stalks in the finished stew.
Prevent a burn warning. Deglaze the insert carefully after browning, scraping up every browned bit before pressure cooking. Keep the tomato mixture from sitting in a thick layer on the base, and do not reduce the stock or water in this recipe.
Adjust the broth at the end. Stock brands and fish sauces vary in saltiness, so wait until after cooking to make the final salt adjustment. If the broth tastes too rich, lime juice or a little extra water can bring it into balance.

Serving Suggestions

For a classic, satisfying meal, serve bo kho with warm Vietnamese baguette or another crusty bread for dipping. Rice noodles are another common accompaniment: cook them separately according to their package directions, drain well, and divide them among bowls before ladling over the stew. Steamed jasmine rice also works, especially if you want the broth to soak into the grains.

Set out lime wedges, cilantro, and sliced scallions so everyone can finish a bowl to taste. A small dish of sliced fresh chile is useful for people who want extra heat, while a simple plate of cucumber or lightly dressed greens adds a crisp contrast. Keep garnishes separate until serving so they stay fresh and bright.

Variations

No annatto seeds? Use 1 teaspoon (2 g) sweet paprika in the tomato mixture and omit the annatto infusion. Paprika adds red color and a gentle pepper note, but it does not have annatto’s earthy, slightly floral character. Do not substitute hot paprika unless you want a spicier stew.

Make it less spicy or more warming. This recipe is aromatic rather than hot. For more heat, add a sliced fresh chile to the bowl or stir in a small amount of chile oil when serving. For a warmer spice profile, add one extra star anise, but remove it before serving so it does not overwhelm the broth.

Use a different cut. Beef shank can replace some or all of the chuck and gives the broth a richer, more gelatinous texture; it may need an additional 5–10 minutes at High Pressure depending on the size of the pieces. Leaner cuts such as round can become dry or firm, so they are less suitable for this long, tender stew.

Add potatoes carefully. If you like potatoes in your version, add 1 lb (450 g) peeled, 1½-inch (4 cm) potato chunks with the carrots and simmer until tender. They can make the broth cloudier and thicker. Avoid pressure-cooking the potatoes for the full beef cycle, or they are likely to break down.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep the stew refrigerated for 3–4 days. The broth may thicken as it chills because of the beef’s gelatin; that is normal, and it loosens again when warmed. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months. Leave a little room for expansion and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl, stirring partway through. Add a splash of water or stock if the broth is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring stovetop portions to a steady simmer. Avoid repeatedly cooling and reheating the entire batch; divide it into meal-size portions instead.

Frequently Asked Questions

Can I make bo kho without browning the beef?
Yes. You can skip browning and add the seasoned beef directly to the pot, which saves a little active time. Browning adds savory, roasted notes to the broth, so the stew will taste somewhat lighter if you omit it. Still sauté the aromatics and scrape the insert well before pressure cooking.

Why is my beef still tough after pressure cooking?
Beef chuck can need more time if the cubes are large, the cut is lean, or the pieces have not softened enough. Return the beef to High Pressure for 5–10 additional minutes and let the pressure release naturally for at least 10 minutes. Add the carrots only after the beef is tender so they do not turn mushy during extra cooking.

Can I use frozen beef?
For the best texture and browning, thaw the beef in the refrigerator first, then pat it dry and follow the recipe. Frozen chunks are difficult to brown evenly and may cook inconsistently if clumped together. If you must pressure-cook beef from frozen, separate the pieces and use a reliable pressure-cooker recipe designed for frozen meat rather than assuming the timing here will be unchanged.

Is bo kho supposed to be thick?
It is usually a stew with a broth that is fuller than soup but still easy to dip bread into. This version is not thickened with flour or cornstarch. For a more concentrated broth, remove the beef and carrots after cooking and simmer the liquid on Sauté for a few minutes; for a lighter, more soup-like bowl, add hot water or stock to taste.

Can I prepare it ahead?
Yes. The stew can be cooked a day ahead and refrigerated; its flavors meld as it rests, and the fat on top is easier to remove once chilled if you prefer a leaner broth. Reheat gently until it reaches 165°F (74°C), then add fresh lime juice and herbs just before serving for a brighter finish.

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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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