Instant Pot Bo Kho
Ingredients
-
½
teaspoon
ghee
-
5
pounds
bone-in short ribs OR grass fed beef brisket or chuck roast
-
1
each
yellow onion
-
1½
teaspoons
Madras curry powder
-
2½
tablespoons
fresh ginger
-
2
cups
canned diced tomatoes
-
3
tablespoons
Red Boat fish sauce
-
2
tablespoons
applesauce
-
1
large stalk
lemongrass
-
2
whole
star anise
-
1
each
bay leaf
-
1
cup
bone broth
-
1
pound
carrots
-
to taste
Kosher salt
Instructions
- Prep all ingredients, especially the lemongrass.
- Melt ghee in the pressure cooker and sear the beef in batches.
- Transfer seared beef to a bowl and sauté the onions until translucent.
- Add curry powder, ginger, seared beef, diced tomatoes, fish sauce, applesauce, star anise, smashed lemongrass, and bay leaf.
- Pour in the bone broth and cover the pressure cooker.
- Set the Instant Pot to cook for 50 minutes on high pressure (or 35 minutes for brisket/chuck roast).
- Once cooking is done, release the pressure and add the carrots.
- Cook for an additional 7 minutes under high pressure.
- Let the pressure drop naturally, then adjust seasoning with salt and fish sauce as needed.
- Serve immediately or store for later.
Nutrition Facts (estimated)
Servings
8
Calories
494
Total fat
22g
Total carbohydrates
11g
Total protein
61g
Sodium
0mg
Cholesterol
0mg
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