Instant Pot Bo Kho for the week
- Yield 8 servings
- Prep 5 minutes
- Cook 1 hour 10 minutes
- Total 1 hour 25 minutes
Instant Pot Bo Kho for the week sits in the Beef section of Regbie. The card serves 8 servings. Plan on 1 hour 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 5 pounds bone-in short ribs OR 2½ pounds grass fed beef brisket or chuck roast, trimmed and cut into 1½-inch cubes (all work equally well)
- 1 yellow onion, peeled and diced
- 2½ tablespoons peeled and microplaned fresh ginger
- 2 cups canned diced tomatoes, drained and crushed by hand
- 2 tablespoons applesauce
- 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. Ramekin, meat pounder, broad side of kitchen knife—you get the idea)
- 2 whole star anise
- 1 bay leaf
- 1 pound carrots, peeled and chopped into 1-inch pieces
- Kosher salt
Method
Prep your ingredients! If you’re unfamiliar with lemongrass, check out this tutorial .
Grab your pressure cooker and melt the ghee over medium a hot burner. If you have an Instant Pot, use the “Sauté” function to heat the fat. Dry off the ribs and sear them in the pressure cooker.
Fry the beef in batches because you don’t want to overcrowd them in the pressure cooker. Move the seared beef to a separate bowl or plate.
Turn in the onions and saute until translucent.
Tip in the curry powder, ginger, seared beef, diced tomatoes, fish sauce, applesauce, star anise, smashed lemongrass stalks, and bay leaf. Tip in the broth.
Lid and lock the lid of your pressure cooker.
If you’re using an Instant Pot, press the clear/off button before pressing the “Manual” or "Pressure Cook" button. Program the Instant Pot to cook for 50 minutes under high pressure. (If you’re using cubed brisket or chuck roast, set it to cook for 35 minutes under high pressure.) Once the pot is programmed, walk away.
Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook covered on a hot burner until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 45 minutes if you’re cooking short ribs, and 30 minutes if you’re cooking cubed brisket or chuck roast.
When the stew is finished cooking, turn off the pressure cooker. Turn the valve at the top of the lid to release the pressure immediately.
Once the pressure’s dropped, pop open the lid and add the carrots. Leave for 7 minutes under high pressure.
This time, when the stew finishes cooking, turn off the pressure cooker and let the pressure drop naturally. If the pressure hasn’t dropped completely after 15 minutes, turn the valve at the top of the lid to fully release the pressure.
Adjust the stew for seasoning with salt and fish sauce if needed.
Dig in right away—or store the stew in the fridge or freezer to eat at a later date. The stew will keep in an airtight container for up to 4 days in the fridge and several months in the freezer.
