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Instant Pot Vietnamese Beef Stew

What kind of beef can you use ?: Beef chuck roast, beef shank, beef brisket, beef short ribs

Instructions:

1.Prepare the beef

Boil the beef for about 10 minutes to remove impurities and easy cut. Rinse and drain well, then cut into large chunks.

2. Marinate the beef

Season the beef with sugar, salt, fish sauce, black pepper, and 1/2 packet of Kim Tu Thap Bo Kho seasoning (1 packet can seasoning for 5 pounds of meat)

Mix well and marinate for at least 1 hour, or overnight in the refrigerator for more flavor.

3. Prepare the vegetables

Cut the carrots and daikon into large chunks, slice the shallots , and cut lemongrass in long stick.

4. Ready to cook:

-Saute the shallots and lemongrass until fragrant.

-Add the marinated beef and stir-fry for about 10 minutes.

-Add 2 tablespoons of tomato paste and stir until everything is well combined.

-Add onion and ginger

-Add enough water and stir

-Close the lid and select Meat/Stew mode, set to 25 minutes on High Pressure.

-Once the cooking time is finished, vent the pressure

-Open the lid and add the carrots and daikon.

Turn on Saute mode and continue cooking for another 10–15 minutes, or until the vegetables are tender.

-Taste and adjust the seasoning with fish sauce, salt, or sugar , chicken powder if needed.

5. Thicken the broth: mix cornstarch with cold water to make a slurry.

Slowly add it to the simmering stew, stirring until the broth reaches your preferred thickness.

6. Ready to serve: Serve hot with baguette or noodles. Add some green onions, cilantro, and culantro if you like.

Enjoy!

***Note: Cooking time may vary depending on the cut and size of the beef. If the meat isn’t tender enough after 25 minutes, pressure cook it for a few more minutes before adding the vegetables.

10/13 Edited to

4 comments

Looks so good and delicious

looks so delicious

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