Instant Pot Bò Kho (Vietnamese Lemongrass Beef Stew)
Jump to RecipeThis Instant Pot Bò Kho is rich, savory, and deeply aromatic. With Wynn’s Lemongrass Stir-Fry Marinade, Pho Spice Mix, and Saté Sauce, it delivers slow-simmered flavor in under an hour.
Type: Instant Pot Bò Kho
Prep: 15 minutes
Servings: 4-5
Level: Easy
Cook: 45 minutes
Steps: 5
Total: 1 hour
Bò Kho is one of Vietnam’s most comforting dishes, known for its deep flavor, tender beef, and warming spices. This version brings all of that to your table with the help of the Instant Pot and a few pantry shortcuts. Instead of chopping fresh lemongrass, I use my Lemongrass Stir-Fry & Marinade. It already includes garlic and has the perfect balance of savory and citrusy flavor, but I still like to add a clove or two of fresh garlic for extra depth. For the stew’s signature aroma, I add a portion of my Pho Spice Mix using just one small cinnamon stick and two star anise pods. Feel free to add a pinch of the other spices in the mix too if you’d like a little more warmth. Coconut water replaces stock in this recipe, giving the broth a natural sweetness that balances beautifully with the saltiness of fish sauce. A spoonful of Saté Sauce adds a bit of smoky heat and richness that takes it to the next level. The beef turns fall-apart tender after just 35 minutes under pressure, and the whole dish comes together with minimal effort. I love finishing it with fresh cilantro and a squeeze of lime, then serving it with something to soak up the broth. A warm baguette is traditional, but rice noodles or a bowl of jasmine rice work just as well.
If you try this recipe, tag @wynnskitchen on Instagram. I’d love to see what you make!
Ingredients (Serves 4–5)
Main:
- 2 lbs beef chuck, cut into 1.5–2 inch cubes
- Salt and black pepper, to taste
- 1 tablespoon avocado or neutral oil
- 1 medium yellow onion, thinly sliced
- 1–2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon tomato paste
- 2 large carrots, peeled and cut into thick chunks
- 2 tablespoons Wynn’s Lemongrass Stir-Fry & Marinade
- 1–3 tablespoons fish sauce, to taste
- 1 teaspoon monk fruit sweetener (optional)
- 2.5 to 3 cups coconut water
- 1 teaspoon Wynn’s Saté Sauce (optional)
- Wynn’s Pho Spice Mix (1 small cinnamon stick and 2 star anise pods)
To Serve:
- Fresh cilantro
- Lime wedges
- Baguette, rice noodles, white or brown rice, or enjoy on its own
Instructions
1. Season beef generously with salt and pepper. Set Instant Pot to Sauté (High), add oil, and brown the beef in batches. Remove and set aside.
2. Add onion to the pot and sauté for 2 minutes. Stir in garlic, ginger, and tomato paste until fragrant, about 1 minute.
3. Return beef to the pot. Add carrots, Lemongrass Stir-Fry & Marinade, fish sauce, monk fruit sweetener (if using), coconut water, Saté Sauce (if using), and Pho Spice Mix. Stir to combine.
4. Seal the lid and pressure cook on High for 35 minutes. Let pressure release naturally for 10 minutes, then use quick release.
5. Remove cinnamon stick and star anise. Taste and adjust seasoning. Serve hot with fresh cilantro and lime. Pair with baguette, noodles, white or brown rice, or enjoy on its own.
INGREDIENTS:
-
2 lbs beef chuck, cut into 1.5–2 inch cubes
-
1 medium yellow onion, thinly sliced
-
1–2 cloves garlic, minced
-
1 teaspoon grated ginger
-
1 tablespoon tomato paste
-
2 large carrots, peeled and cut into thick chunks
-
2 tablespoons Wynn’s Lemongrass Stir-Fry & Marinade
-
1–3 tablespoons fish sauce, to taste
-
1 teaspoon monk fruit sweetener (optional)
-
2.5 to 3 cups coconut water
-
1 teaspoon Wynn’s Saté Sauce (optional)
-
Wynn’s Pho Spice Mix (1 small cinnamon stick and 2 star anise pods)
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DIRECTIONS:
-
Step 1:
Season beef generously with salt and pepper. Set Instant Pot to Sauté (High), add oil, and brown the beef in batches. Remove and set aside. -
Step 2:
Add onion to the pot and sauté for 2 minutes. Stir in garlic, ginger, and tomato paste until fragrant, about 1 minute. -
Step 3:
Return beef to the pot. Add carrots, Lemongrass Stir-Fry & Marinade, fish sauce, monk fruit sweetener (if using), coconut water, Saté Sauce (if using), and Pho Spice Mix. Stir to combine. -
Step 4:
Seal the lid and pressure cook on High for 35 minutes. Let pressure release naturally for 10 minutes, then use quick release. -
Step 5:
Remove cinnamon stick and star anise. Taste and adjust seasoning. Serve hot with fresh cilantro and lime. Pair with baguette, noodles, white or brown rice, or enjoy on its own.
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