The Instant Pot stew did take less time but ultimately the beef that was braised on the stove had better texture. Taste wise they were pretty close but I preferred the stovetop version because it had a more concentrated deeper hint of tomato and the flavors melded a bit more. But, you know, this Instant Pot bo kho was really, really good. If you’re in a hurry, you can get this stew done in under an hour if you’re speedy at prep. And to me, that’s a winner.

Ingredients

• 1 lb beef chuck, cubed;
• 2 tablespoons flour;
• salt and freshly ground pepper;
• 1 tablespoon oil;
• 1 onion, cut into chunks (I used pearl onions);
• 1 inch piece ginger, sliced;
• 1 shallot, quartered;
• 4 cloves garlic, lightly crushed;
• 3 stalks lemongrass, cut into 4 inch lengths and lightly bruised;
• 1/4 cup tomato paste;
• 3 cups beef stock;
• 3 whole star anise;
• 1/2 teaspoon fennel seeds;
• 3 whole cloves;
• 1 bay leaf;
• 1 stick cinnamon;
• 1 tablespoon sugar, or to taste;
• 1-2 tablespoons fish sauce, or to taste.

Put the lid on, set the pressure to high and cook time to 35 minutes. Quick release the pressure when cooking time is completed. Give the stew a stir, then add in the potatoes and carrots and cook on high pressure for 7 minutes. Quick release and then stir in the sugar and fish sauce, adjusting for taste.