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Let me share my go-to comfort food recipe that'll warm your soul. This Instant Pot Bo Kho brings Vietnamese flavors right to your kitchen. Rich, aromatic, and bursting with tender beef chunks, this stew hits all the right notes. I've tweaked traditional methods for busy folks like us, making it quick without sacrificing taste. Trust me, once you try this, you'll be hooked. Grab your pressure cooker and let's dive into a world of mouthwatering Vietnamese cuisine!
Ingredients for Instant Pot Bo Kho
- Beef chuck: Tender cut for rich flavor and texture, slow-cooked to perfection in the savory broth for a hearty dish.
- Onion: Adds depth and sweetness to the broth, enhancing the overall flavor profile of the dish with its aromatic quality.
- Garlic: Infuses a robust and pungent flavor into the broth, elevating the dish with its distinctive taste and aroma.
- Ginger: Offers a warm and zesty kick to the broth, balancing the richness of the beef and adding a subtle heat.
- Tomato paste: Provides a tangy and concentrated tomato flavor, enhancing the umami profile of the broth for a robust taste.
- Fish sauce: Adds a savory depth and complexity to the broth, enriching the overall flavor with its umami-rich essence.
- Soy sauce: Enhances the savory notes of the broth, adding a rich umami flavor and depth to the dish.
- Sugar: Balances the savory flavors in the broth, adding a touch of sweetness to harmonize the overall taste profile.
- Five-spice powder: Infuses a warm and aromatic blend of spices into the broth, adding depth and complexity to the dish.
- Curry powder: Provides a hint of warmth and earthiness to the broth, complementing the other spices for a well-rounded flavor.
- Paprika: Adds a subtle smokiness and vibrant color to the broth, enhancing the visual appeal and flavor profile of the dish.
- Beef broth: Serves as the flavorful base of the dish, infusing the meat and vegetables with rich, savory essence.
- Carrots: Contribute a natural sweetness and vibrant color to the dish, adding a fresh and earthy element to the overall flavor.
- Potatoes: Offer a hearty and comforting addition to the dish, absorbing the flavors of the broth and adding a satisfying texture.
- Lemongrass: Imparts a citrusy and herbal aroma to the broth, elevating the dish with its bright and refreshing flavor.
- Fresh cilantro: Provides a fresh and herbaceous garnish, adding a pop of color and a burst of freshness to the dish.
Read more: Vietnamese Beef Stew Recipe
Essential Tools for Making This Vietnamese Beef Stew
- Instant Pot: Essential for pressure cooking the beef and creating a flavorful broth in a fraction of the time.
- Knife: Needed to cut the beef chuck into cubes and prepare the vegetables for the dish.
Instant Pot Bo Kho Recipe: Vietnamese Beef Stew
This Instant Pot Bo Kho is a flavorful Vietnamese beef stew made with tender beef, aromatic spices, and fresh vegetables. Perfect for a comforting meal.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Ingredients
- 2 lbs beef chuck cut into cubes
- 1 onion chopped
- 3 cloves garlic minced
- 1 inch ginger sliced
- 2 tbsp tomato paste
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp five-spice powder
- 1 tsp curry powder
- 1 tsp paprika
- 4 cups beef broth
- 2 carrots sliced
- 2 potatoes cubed
- 1 stalk lemongrass smashed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Set the Instant Pot to sauté mode and brown the beef in batches. Remove and set aside.
- Sauté the onion, garlic, and ginger until fragrant. Add tomato paste, fish sauce, soy sauce, sugar, five-spice powder, curry powder, and paprika. Cook for 1-2 minutes.
- Add the beef back to the pot and pour in the beef broth. Stir in carrots, potatoes, and lemongrass.
- Close the lid, set to high pressure for 30 minutes, then do a quick release.
- Season with salt and pepper. Serve hot, garnished with fresh cilantro.
Notes:
This dish is best served with a side of crusty bread or steamed rice.
Nutrition value:
Calories: 380kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 95mgSodium: 1100mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Cuban Beef Stew
Can You Make Instant Pot Bo Kho Ahead of Time?
Make Ahead Instructions
- Cook the bo kho as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Cool the bo kho completely before freezing.
- Transfer to a freezer-safe container or resealable bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Lemongrass is a key ingredient in this instant pot bo kho recipe, adding a unique citrusy flavor and aroma to the dish.
Common Questions About Making Bo Kho in the Instant Pot
FAQ:
Can I use a different cut of beef for this Instant Pot Bo Kho recipe?
Yes, you can use other cuts like brisket or shank if you prefer.
How can I adjust the spice level of this dish?
To make it spicier, you can add chili flakes or fresh chilies. For a milder version, reduce the amount of curry powder and paprika.
Can I make this recipe ahead of time?
Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld together.
Is it necessary to smash the lemongrass before adding it to the Instant Pot?
Smashing the lemongrass helps release its flavor, but if you don't have time, you can add it whole and remove it before serving.
Can I freeze the leftovers?
Yes, you can freeze the Bo Kho in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.
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