Instant Pot Bo Kho - Vietnamese Stew
Life’s too short to eat the same thing over and over. This dish helped me discover some new flavor combinations- like star anise and lemon grass. I was already a huge fish sauce fan. Hat tip to NOMNOMpaleo.com
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownKitchen Essentials
Prep
No prep needed
Ingredients
Cutting your roast in to steaks let's you brown the meat instead of steaming it, which is what seems to happen when you try to brown smaller stew size pieces of meat. You're going to use the Saute Function on your InstantPot and when it gets hot, add the cooking fat and then add your meat. Don't over crowd and don't get in a hurry. About 4- 5 minutes per side. Once browned remove to a cutting board to cut into stew sized pieces.
Add the onions and saute for a couple of minutes. Add the curry powder, ginger, seared meat, tomatoes, fish sauce, applesauce, star anise, bruised lemon grass, bay leaves and broth.
Close and seal the InstantPot and set it to 35 minutes Pressure/ High
When the time is up hit cancel. Carefully quick release the pressure and when depressurized open the InstantPot and add the carrots. Reseal the InstantPot- set it to Pressure/ High for 7 minutes.
When finished, hit cancel and carefully vent the pressure. Salt to taste. You'll use the lime wedges to adjust acidity in the serving bowls.
Ingredients
Directions
Cutting your roast in to steaks let's you brown the meat instead of steaming it, which is what seems to happen when you try to brown smaller stew size pieces of meat. You're going to use the Saute Function on your InstantPot and when it gets hot, add the cooking fat and then add your meat. Don't over crowd and don't get in a hurry. About 4- 5 minutes per side. Once browned remove to a cutting board to cut into stew sized pieces.
Add the onions and saute for a couple of minutes. Add the curry powder, ginger, seared meat, tomatoes, fish sauce, applesauce, star anise, bruised lemon grass, bay leaves and broth.
Close and seal the InstantPot and set it to 35 minutes Pressure/ High
When the time is up hit cancel. Carefully quick release the pressure and when depressurized open the InstantPot and add the carrots. Reseal the InstantPot- set it to Pressure/ High for 7 minutes.
When finished, hit cancel and carefully vent the pressure. Salt to taste. You'll use the lime wedges to adjust acidity in the serving bowls.
