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Instant Pot Family Dinners
Instant Pot Vietnamese-Style Bò Kho with Carrots & Noodles
Aromatic beef and honeycomb tripe become tender in a star-anise tomato broth, with carrots, daikon and noodles added in stages so every component keeps its shape.
Directions
Season the beef and tripe
Pat the beef and cleaned tripe dry. Season with 1 teaspoon salt. Keep the beef pieces uniform so they tenderize at the same rate.
Build the aromatic base
Select Sauté on Normal on a 6-quart electric pressure cooker. Heat the oil, brown the beef in two batches for about 3 minutes per batch and transfer it to a plate. Add onion and cook 3 minutes. Stir in garlic, ginger, tomato paste, paprika and five-spice for 45 seconds; cancel Sauté before the paste scorches.
Deglaze with thin broth
Pour in the beef broth and scrape the base until completely smooth. Stir in fish sauce, brown sugar and the remaining 1/2 teaspoon salt. Return the beef and its juices, then add tripe, star anise and lemongrass. Keep the pot below the model's maximum-fill line.
Pressure-cook the meat
Lock the lid and cook on High Pressure for 24 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Pause if broth sputters and open only after the float valve drops.
Add the vegetables
Remove the lid, stir in carrots and daikon, and make sure the valve area is clear. Lock the lid and cook on High Pressure for 3 minutes; allow 6 to 8 minutes to repressurize. Use a controlled quick release, pausing if liquid sputters.
Verify doneness and adjust
Remove star anise and lemongrass. Beef should be fork-tender and at least 145°F; the tripe should reach 160°F. If either is not tender or at temperature, simmer on Sauté Low until ready. Taste and add fish sauce or broth as needed.
Cook noodles and serve
While the vegetables cook, prepare noodles according to the package and drain. Divide noodles among bowls, ladle over the red broth with beef, tripe, carrots and daikon, and finish with sprouts, herbs and lime. Keep the pot mild and offer chile at the table.
Why this works
Why it worksBrowning adds savory depth, while a thorough broth deglaze removes concentrated tomato paste from the base before pressure builds.
Why it worksCooking the meat first and adding large root-vegetable pieces for a short second cycle keeps the carrots and daikon recognizable instead of mushy.
Why it worksNoodles cook separately, so their starch cannot thicken the pressure-cooker liquid or trigger a burn warning.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe two-stage meat-and-root-vegetable method, measured thin broth and controlled releases are written for this family-size capacity.See current options →
Compare on AmazonInstant-read thermometerCheck beef for at least 145°F and honeycomb tripe for 160°F before serving the aromatic noodle bowls.See current options →
Compare on AmazonPasta pot and colanderCook and drain the noodles separately so their starch cannot thicken the pressure-cooker liquid or stick to its base.See current options →
Swaps & notes
Easy swaps
- For a tripe-free version, use 2 1/4 lb beef chuck and keep the same pressure timing.
- Rice noodles can replace wheat noodles for a gluten-free bowl; verify that the fish sauce and broth are gluten-free.
- Turnips can replace daikon, but cut them into 2-inch pieces because they soften faster.
Cook notes
- Total time includes two pressurizing stages, both programmed cycles, a 10-minute natural release, controlled venting and noodle preparation.
- Written for a 6-quart electric pressure cooker. Follow your model manual for minimum liquid, maximum fill and venting, and never force the lid.
- Use cleaned, food-ready honeycomb tripe from a reliable butcher. Wash hands, utensils and surfaces after handling raw beef or tripe.
- Keep the broth mild for the shared pot. Fresh chile and chile oil belong at the table, away from young children.
- Do not add the noodles to the cooker before pressure; they would absorb the measured thin liquid and may stick to the base.
Storage
Cool stew and noodles separately in shallow containers within 2 hours. Refrigerate stew for up to 4 days and noodles for up to 3 days. Reheat stew to 165°F, adding broth if needed; warm noodles separately. Freeze the stew without noodles, sprouts or herbs for up to 3 months.
Questions
Can I skip the second pressure cycle?
Yes. After the 24-minute meat cycle, simmer the carrots and daikon uncovered on Sauté Low for 12 to 18 minutes. This takes slightly longer but makes it easy to monitor texture.
Is bò kho supposed to be a soup or a stew?
It can be served either way. This version has enough aromatic broth for noodles, like the photographed bowl; reduce it on Sauté for a thicker stew to serve with baguette.
Why is my beef still chewy?
Chuck varies in connective tissue and piece size. Simmer it gently after pressure or cook for another 5-minute pressure cycle, then recheck tenderness and temperature.
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Instant Pot Vietnamese-Style Bò Kho with Carrots & Noodles
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1. Season the beef and tripePat the beef and cleaned tripe dry. Season with 1 teaspoon salt. Keep the beef pieces uniform so they tenderize at the same rate.
2. Build the aromatic baseSelect Sauté on Normal on a 6-quart electric pressure cooker. Heat the oil, brown the beef in two batches for about 3 minutes per batch and transfer it to a plate. Add onion and cook 3 minutes. Stir in garlic, ginger, tomato paste, paprika and five-spice for 45 seconds; cancel Sauté before the paste scorches.
3. Deglaze with thin brothPour in the beef broth and scrape the base until completely smooth. Stir in fish sauce, brown sugar and the remaining 1/2 teaspoon salt. Return the beef and its juices, then add tripe, star anise and lemongrass. Keep the pot below the model's maximum-fill line.
4. Pressure-cook the meatLock the lid and cook on High Pressure for 24 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Pause if broth sputters and open only after the float valve drops.
5. Add the vegetablesRemove the lid, stir in carrots and daikon, and make sure the valve area is clear. Lock the lid and cook on High Pressure for 3 minutes; allow 6 to 8 minutes to repressurize. Use a controlled quick release, pausing if liquid sputters.
6. Verify doneness and adjustRemove star anise and lemongrass. Beef should be fork-tender and at least 145°F; the tripe should reach 160°F. If either is not tender or at temperature, simmer on Sauté Low until ready. Taste and add fish sauce or broth as needed.
7. Cook noodles and serveWhile the vegetables cook, prepare noodles according to the package and drain. Divide noodles among bowls, ladle over the red broth with beef, tripe, carrots and daikon, and finish with sprouts, herbs and lime. Keep the pot mild and offer chile at the table.