It didn’t take long to jump on the Instant Pot bandwagon. The allure of faster meals with our favorite flavors was too much to resist. Not to mention that every other post in a Vietnamese cooking group featured dishes using the appliance. Thankfully Santa brought me an 8 quart Instant Pot (IP) for Christmas.
With temperatures not even hitting 30F this week, Bò Kho is just what the doctor ordered. There’s a popular recipe floating around a Vietnamese cooking Facebook group using Bò Kho seasoning mix and soup base with directions for using the IP, so I figured I’d use that as my guide for this method, but made it my own. I’m not going to lie, these seasoning mixes are way easier than my from-scratch Bò Kho recipe. If you don’t have a good international market nearby, I found the ones I used on Amazon (Prime, even) and linked in the recipe list.
I haven’t fully figured out optimal IP timing – so feel free to adjust if you’re a well-seasoned IP-er – but the soup was damn good.
