Wash your chuck roast. Pat chuck roast dry. Cut chuck roast into large chunks. Place chuck roast into a large mixing bowl and season with: 3 TBSP minced garlic, 1 TBSP chicken bouillon, ½ TBSP salt, 3 TBSP fish sauce, 3 TBSP hoisin sauce and 1 oz (½ a bag) of bo kho seasoning. Combine well and marinate for 4 hours in the fridge or overnight for best results.

After your beef is done marinating, turn on your INSTANT POT and put it on SAUTE mode. Wait for your INSTANT POT to say HOT. Once it says HOT, heat up some oil and saute 3 TBSP minced garlic.

When your garlic is fragrant, add 1 oz bo kho seasoning, ⅓ cup ketchup, 2 TBSP hoisin sauce and 6 stalks of lemongrass (6 TBSP minced lemongrass). Saute for 2-3 minutes.

After 2-3 minutes, add your marinated beef and saute for 5 minutes making sure to mix every so often.

After 5 minutes of sauting your beef, add 2 cans chicken broth, 1 can coco rico, 3 cups of hot water and 1 onion. Pressure cook for 25 minutes, NPR 10 minutes (NPR= natural pressure release).

After pressure cooking, add your carrots, cover and continue to pressure cook for 3 minutes.

Once your done pressure cooking, switch your instant pot over to saute mode add cornstarch slurry. This will slightly thicken up your stew. Your stew is done, assemble a bowl.

You can serve with noodles, bread or rice. For your toppings, I like to use: chopped scallion, chopped cilantro and thinly sliced onions.