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Begin by cutting the chuck roast into small pieces.
Marinate the beef with minced garlic, chicken bouillon, salt, fish sauce, hoisin sauce, and bo kho spice for at least four hours.
Set your Instant Pot to sauté mode and heat some oil.
Sauté the minced garlic until it becomes fragrant.
Add the remaining bo kho spice, ketchup, hoisin sauce, and the marinated beef, cooking and stirring occasionally for about five minutes.
Incorporate the onion chunks, then cover the pot and pressure-cook for 25 minutes, allowing for a 10-minute natural pressure release afterward.
Vent the pot, add the carrots, cover again, and cook for an additional three minutes.
Switch the Instant Pot back to sauté mode and stir in the cornstarch slurry to slightly thicken the stew.
Serve the bo kho over rice noodles or with crusty bread, garnished with chopped scallion, cilantro, and thinly sliced onions.