Vietnamese Beef Stew Recipe Instant Pot

Sure Ive eaten and cooked American and French style beef stews and its a similar concept. Here are the ingredients for cooking Bo Kho in Instant Pot.

Instant Pot Bo Kho Vietnamese Beef Stew Tested By Amy Jacky Recipe Vietnamese Beef Stew Beef Stew Recipe Instant Pot Asian Recipes

Step-by-Step Instant Pot Bo Kho Cooking Guide.

Vietnamese beef stew recipe instant pot. Toss in your marinated beef shank mix well to seal in the flavor. Cover with beef broth. Return beef and accumulated juices and any reserved marinade to cooker.

It is a favourite with my family especially during the winter months when a bowl of warming stew is practically mandatory. Add back the beef lemongrass bay leaf and star anise cook uncovered for 5 minutes then add water. Use about 15 litres or 6 cups of stock.

Cook stirring often until lightly browned on 2 to 3 sides 2 to 3. Use the Saute function for Steps 8 to 13. Stir once and allow to brown for another 2 to 3 minutes.

Instant Pot Pressure Cooker Bo Kho Vietnamese Beef Stew Jump to Recipe Print Recipe Time to make Instant Pot Bo Kho a Vietnamese beef stew that tastes authentic and takes a fraction of the time of the traditional method. Add tomato ginger garlic lemongrass salt and annatto. Once all of the ingredients are in the Instant Pot set the Instant pot to Manual at High Pressure for 30 minutes.

Cook in Instant Pot on High Pressure for 15 minutes then naturally release for 10 15 minutes. Instructions for Instant Pot. Return all beef chuck to the pot.

Serve with fresh basil thinly sliced onions cilantro and on the side combine salt pepper and a dash of lime for dipping. Bo Kho is a Vietnamese Beef Stew. Its commonly eaten with rice noodles or baguettes banh mi.

Close and lock the lid. Bring pot to a boil then reduce heat to simmer for 1 hour and 15 minutes. Program cooker to cook at high pressure 10 minutes.

BO KHO Add about 5 tbsp of cooking oil to inner pot once its hot add minced garlic bruised lemongrass stalks bay leaves and saute to release fragrance. Add potatoes mushrooms onion carrots and garlic. Close Instant Pot sealed on MeatStew setting and cook for 50 minutes.

Whisk in the flour and cook whisking until brown and rich. When all beef is browned return chunks to pot. Add shallots stir to combine and continue cooking for 4 to 5 minutes or until softened.

Release pressure add fish sauce stirring well. Stir in Worcestershire sauce tomato paste salt pepper and rosemary. Stir to combine and add 2 12 cups water to cover beef.

Add carrots and simmer for another 45 minutes until beef and carrots are tender. Beef root veggies like carrots or potatoes onion and aromatics. Remove bay leaf lemongrass and star anise before serving with cilantro and Thai basil.

Now that I am getting to grips with my pressure cooker I naturally wanted to try and create an Instant Pot Vietnamese beef stew. The beef cubes are then browned over high heat hear that sizzle when it hits the pan. It usually takes about 4 hours on a regular stove.

Heat a Dutch oven over high until very hot. To prepare the lemongrass cut off the base and the green spiky tops then peel off the tough outer layers 3 4 layers. Follow the recipe as above until Step 7.

Then add in 2 tbsp of Oriental Beef Spices Pyramid Brand and mix well with the oil. Vietnamese beef stew is rarely thickened but if you like your stew on the slightly thicker side make a roux from 2 tablespoons of butter and 2 tablespoons of flour. The liquid should not cover the meat and vegetables.

Remove one-third of beef from marinade and add to Dutch oven. If you are counting the ingredients differences in the Vietnamese beef stew stand out such as. Ladle into bowls and serve with thinly sliced onion basil cilantro lime pieces and baguette.

In this Vietnamese stew the beef is marinated first with lemongrass garlic sugar Chinese Five Spice soy sauce fish sauce salt and pepper. Keyword Beef Beef Shank Soup Stew Vietnamese. Lemongrass ginger powdered anise and cloves in the powdered seasoning packet.

Melt the butter in a small pot over medium heat. My Vietnamese beef stew recipe has all the slow-cooked beef goodness of a French boeuf bourguignon but pumped up with Vietnamese aromatics and flavours. Until nicely coloured.

Add the meat and all the flour to the Instant Pot in a single layer and cook undisturbed until golden brown on the bottom about 3 minutes. And I am thrilled to report that YAY it is just as delicious as the stovetop version and a lot faster. Add 1 tablespoon oil.

Then add potatoes and carrots and Pressure Cook again on High for 5 more minutes.

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