Instant Pot Bo Kho
Ingredients
2 pounds (895g) chuck roast (blade/shoulder roast) , 1.5-inch thick
1.5 cups (375ml) unsalted chicken stock or high quality unsalted beef stock
3 cloves (15g) garlic , minced
3 (1.5lb or 656g) carrots , cut into chunks
3 stalks (100g) lemongrass , cut into 4-inch lengths, crushed
1 (206g) onion , sliced
1 (29.8g) shallot , minced
1 1-inch piece (15g) ginger , sliced
3 (2.4g) star anises
3 (0.3g) cloves
2 (0.4g) bay leaves
1 (3.5g) cinnamon stick
½ teaspoon (1.5g) fennel seeds
3 tablespoons (50ml) tomato paste
1-2 tablespoons (15ml-30ml) fish sauce
1 tablespoon (15ml) regular soy sauce
½ teaspoon fine salt
Garnish
- basil
- rice noodles
- lime
Directions
- salt, pepper and brown meats with oil
- saute shallots, onions, garlic, sliced ginger, lemongrass, star anise, cloves, bay leaf, cinnamon, fennel
- stir in tomato paste
- deglaze with stock
- season with fish sauce, soy sauce, and salt
- layer carrots on top and pressure cook high for 32 minutes and 10 min release
- season with more salt and fish sauce to taste
Sources