Vietnamese Beef Stew Nom Nom Paleo

Larn how to cook Instant Pot Bo Kho (Force per unit area Cooker Bo Kho)! Tender & juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You'll fall in honey with the warm toasted baguette soaking up all the tasty beefiness broth with our secret umami flavor booster sauce. 😉

What is Bò Kho?

Bò Kho is a pop national classic Vietnamese Beefiness Stew. The key ingredients include beef (sometimes people like to add oxtail or tendons for extra richness, flavors, and textures), carrots, onion, lemongrass, and spices (i.e. star anise, cinnamon).

We added our own petty secret "umami season-booster" ingredients for an actress layer of flavor. 😉

Dissimilar parts of Vietnam relish this flavorful fragrant beef stew differently. With Northern Vietnam, they consume Bo Kho for breakfast; while Central Vietnam, Bo Kho is served as a noodle; and Southern Vietnam eats Bo Kho with fresh warm bread dipped in the rich tasty broth.

So Bo Kho is often served either with French Bread (Bánh Mì Bò Kho), Rice Noodles (Phở Bò Kho), Vermicelli Noodles (Hủ Tiếu Bò Kho) or Rice.

Bo Kho is unremarkably simmered for at least a few hours to create the rich depths of sweet-savory-umami flavors & fragrance and fall-apart tender beef.

Like most stews, Bo Kho is even more flavorful the next day. This beefiness stew tastes rich, packed with flavors & fragrances, however it doesn't make you feel heavy at all afterward eating. 🙂

Time to cook some Flavorful & Rich Bo Kho in Instant Pot!

Servings iv -half dozen

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• Chocolate-brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it tin can exist in gild to induce a Maillard reaction.

  First, pat dry the chuck roast steaks, and then season i side with common salt and black pepper.

  Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole lesser of the pot.

  Carefully place the seasoned side of chuck steaks in Instant Pot. Then, flavour the other side with salt and blackness pepper. Brownish one side for 7 minutes before flipping over, then dark-brown the other side for another 7 minutes. Remove chuck steaks and set bated in a large container.

• Saute Onion and Herbs: Add in sliced onions and minced shallot, and then saute for 3 minutes. Add together in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, ii bay leafage, 1 stick cinnamon, and ½ tsp fennel seeds, then saute for another minute. Add in 3 tbsp (50ml) tomato paste, so saute for another minute.

• Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give information technology a quick mix.

• Pressure level Cook Bo Kho: Plough off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes.

  Add i loving cup (250ml) unsalted craven stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give information technology a quick mix.

  Identify chuck roast cubes in the cooking liquid. *Pro Tip: Make sure the cubes are partially soaked in the liquid. Don't forget the meat juice!

  Layer the carrot chunks on height.

  Close hat, then turn Venting Knob to Sealing position. Pressure Melt at High Force per unit area for 32 minutes, and so ten minutes Natural Release. Remove the lid.

• Season Bo Kho: Bring the yummy Bo Kho sauce mixture to a simmer with the "Saute More" role. Sense of taste and accommodate the seasoning by adding more than salt (roughly ane - two large pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).

• Serve: Permit the Instant Pot Bo Kho sits for another 10 - 20 minutes earlier serving. Garnish your delicious Vietnamese Beefiness Stew with cilantro and serve! Bask!~

Fish Sauce: The quality of your Fish Sauce makes a huge difference to the last dish. High quality Fish Sauce doesn't sense of taste fishy at all, yet they're extremely umami-filled. From our blind taste-examination, our personal favorite is Red Boat 40N Fish Sauce.

*Rate Recipe: If you've tried the recipe, don't forget to Charge per unit the Recipe in the Comments Section. Thank you lot! 🙂

Calories: 379 kcal | Carbohydrates: 23 g | Poly peptide: 33 m | Fat: xviii g | Saturated Fatty: 8 g | Cholesterol: 104 mg | Sodium: 1115 mg | Potassium: 1211 mg | Fiber: 5 g | Saccharide: 8 g | Vitamin A: 18405 IU | Vitamin C: 12 mg | Calcium: 103 mg | Iron: 5.seven mg

one

Brown Chuck Roast Steak

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Heat up Instant Pot using "Sauté More" part. Wait until the Instant Pot says HOT.

*Pro Tip: Brand certain the Instant Pot is every bit hot equally information technology can be in order to induce a Maillard reaction.

First, pat dry the chuck roast steaks, and so flavour ane side with salt and black pepper.

Drizzle the inner pot with one tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.

Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper.

Dark-brown one side for vii minutes before flipping over, then brown the other side for another 7 minutes.

Remove chuck steaks and prepare aside in a large container.

2

Saute Onion and Herbs

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Add in sliced onions and minced shallot, then saute for 3 minutes.

Add in minced garlic, sliced ginger, lemongrass, three star anise, three cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds. Saute for another minute.

Add in 3 tbsp (50ml) tomato paste, then saute for another infinitesimal.

3

Deglaze Instant Pot

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Cascade in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful dark-brown $.25 off the lesser with a wooden spoon. Give it a quick mix.

4

Pressure Cook Bo Kho

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Turn off the Instant Pot.

Cutting the browned chuck roast steaks into ane.five inches thick cubes.

Time to add the "Surreptitious Umami Season Booster Sauce"! 😉

Add 1 cup (250ml) unsalted craven stock, ane tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix.

Place chuck roast cubes into the cooking liquid. Make sure the beef cubes are partially soaked in the liquid. Don't forget the meat juice!

Layer the carrot chunks on top.

Close lid, and so turn Venting Knob to Sealing position.

• Pressure Cooking Method: Force per unit area Melt at Loftier Pressure for 32 minutes, and then 10 minutes Natural Release

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Remove the chapeau carefully.

5

Season Instant Pot Bo Kho

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Bring the yummy Pressure level Cooker Bo Kho sauce mixture to a simmer with the "Saute More" function.

Taste and adapt the seasoning past adding more than salt (roughly 1 – 2 large pinch of salt) and 1 tbsp (15ml) fish sauce (if necessary).

half dozen

Serve Instant Pot Bo Kho

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Let the Bo Kho in Instant Pot sits for some other 10 – twenty minutes before serving.

Garnish your delicious Instant Pot Vietnamese Beef Stew with cilantro and serve!

*Pro Tip: You can serve Bo Kho with French Bread, Rice Noodles, or Rice.

Enjoy your Instant Pot Bo Kho!~ 🙂

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Source: https://www.pressurecookrecipes.com/instant-pot-bo-kho/

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