A hearty Vietnamese beef stew (Bo Kho) made with marinated beef shank, various vegetables, and aromatic spices, prepared quickly in an instant pot for a warm dinner.
1: Combine all ingredients listed under 'for the marinade' and allow to marinate for at least 30 minutes or overnight.
2: In a pot over medium-high heat, add 2 tbsp of oil and allow to smoke.
3: Add your marinated beef shank and sauté until meat is no longer pink (approximately 2-3 minutes).
4: Add beef shank into the 6qt instant pot and fill with water until reaching the 'max' line.
5: Add ginger slices, star anise, and lemongrass stalks.
6: Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes.
7: Once completed, do a quick release and open the instant pot once the pressure valve has lowered.
8: Add your carrot and set to 'Saute' mode for 15 minutes.
9: Once the carrots are tender, season with 1 tbsp chicken powder and 5 tbsp fish sauce.
10: If you like your Bo Kho thick, add cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed) into the broth when boiling to thicken the stock.
11: Serve hot with French bread, pho noodles, or egg noodles and garnish with green onions, cilantro, and thin slices of white/red onion.
