Instant Pot Spicy Short Rib Noodle Soup Recipe
Get ready to meet your new cold-weather obsession: Instant Pot Spicy Short Rib Noodle Soup. This bold, brothy comfort dish brings together fork-tender beef short ribs simmered with aromatic ginger, garlic, and a punchy swirl of gochujang for just the right amount of heat. The result is a soup that’s deeply savory, rich in soul-warming flavor, and guaranteed to brighten any gray day. Generous rice noodles, fresh veggies, and zesty finishing touches take it to the next level—it’s the perfect meal to make when you’re craving something a little special but still super easy.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed how a handful of simple pantry staples and fresh picks come together to make this memorable dish! Every ingredient in this recipe plays a crucial part, from the marbled short ribs that melt in your mouth to a pop of citrus at the end, creating that unforgettable taste in every bite.
- Beef Short Ribs (2 pounds, bone-in): For the richest, meatiest flavor, bone-in short ribs are a must—they melt into the broth and become irresistible.
- Salt and Pepper: A simple seasoning step that builds the flavorful foundation for your soup!
- Oil (1 tablespoon; avocado or vegetable): Use a high-heat oil for searing the short ribs to golden perfection.
- Onion (1 medium, chopped): Provides savory sweetness and depth to your broth.
- Garlic (4 cloves, minced): Boosts aromatic richness and adds an irresistible savoriness.
- Fresh Ginger (1 tablespoon, grated): A zesty touch that wakes up the entire soup.
- Gochujang (2 tablespoons): The Korean chili paste delivers signature heat and a slight sweetness—adjust to taste!
- Soy Sauce (1 tablespoon): Adds deep umami and saltiness that boosts every slurp.
- Rice Vinegar (1 tablespoon): Lifts the broth’s flavors for a perfectly balanced bite.
- Beef Broth (6 cups): Acts as a flavorful backbone, marrying everything together.
- Fish Sauce (1 tablespoon, optional): For that next-level savory punch and deep complexity.
- Sesame Oil (1 teaspoon): Just a drizzle brings a nutty fragrance and silky finish.
- Rice Noodles or Ramen Noodles (6 ounces): These soak up all the spiced broth and make every bowl hearty.
- Bok Choy (1 cup, chopped): Adds green goodness and crunch—feel free to use baby bok choy or mature leaves.
- Shredded Carrots (1 cup): For a pop of color, natural sweetness, and crunch.
- Green Onions (½ cup, sliced): Add a gentle, fresh bite right at the end.
- Fresh Cilantro: Brings bright, herbal freshness as a garnish.
- Lime Wedges: A squeeze right before eating brings every flavor to life!
How to Make Instant Pot Spicy Short Rib Noodle Soup
Step 1: Season and Sear the Short Ribs
Start by generously seasoning the short ribs with salt and pepper on all sides. Hit the Sauté mode on your Instant Pot, add the oil, and wait until it’s nice and shimmering. Place the short ribs in without crowding—give them space to get beautifully browned (about 6–8 minutes total). This browning step means big flavor in your finished soup!
Step 2: Get Aromatic with Onion, Garlic, and Ginger
Remove the short ribs and toss in your onion, garlic, and ginger. Sauté those until they release their amazing fragrance, about 2–3 minutes. This step lays down a flavor base that will make your Instant Pot Spicy Short Rib Noodle Soup truly memorable.
Step 3: Stir in the Flavor Bombs
Next up: stir in the gochujang, soy sauce, rice vinegar, and sesame oil. You’ll see the paste melt slightly and mingle with the aromatics—let it cook for one minute so everything is fragrant and cohesive. If you like extra depth, this is the moment to add the optional fish sauce!
Step 4: Pressure Cook the Short Ribs
Pour in your beef broth, scraping up any browned bits from the bottom—they’re pure gold! Gently nestle in your browned short ribs, making sure they’re covered. Secure the lid, select high pressure, and set for 45 minutes. Instant Pot magic is in motion!
Step 5: Natural Pressure Release
Once the timer rings, let the Instant Pot naturally release pressure for 10–15 minutes. This keeps your short ribs ultra-tender. After that, do a quick release to unlock all those intoxicating aromas.
Step 6: Shred the Short Ribs
Remove the beef short ribs—you’ll be amazed how easily the meat falls off the bone. Shred the meat, discard the bones, and return that flavorful beef back into the broth.
Step 7: Cook Noodles and Veggies
Switch back to Sauté mode and add your noodles, bok choy, and carrots. Cook for 5–7 minutes, stirring gently until the noodles are perfectly softened and the veggies are just-cooked. This is the moment your kitchen officially smells incredible!
Step 8: Brighten and Serve
Turn off the Instant Pot, then stir in green onions and taste the broth. Adjust with salt or a quick splash of soy sauce if you like. Ladle everything into bowls, and don’t forget that final flourish of cilantro and a squeeze of lime right before you dig in!
How to Serve Instant Pot Spicy Short Rib Noodle Soup
Garnishes
Load up each steaming bowl of Instant Pot Spicy Short Rib Noodle Soup with a generous sprinkling of fresh cilantro and extra green onions—these little touches really make the flavors pop. Lime wedges on the side let everyone adjust the brightness to taste, while toasted sesame seeds or even a soft-boiled egg can make it extra special.
Side Dishes
Crusty bread, scallion pancakes, or a simple Asian cucumber salad all pair beautifully with this soup’s spicy, beefy goodness. A handful of pickled veggies on the side adds crunch and zing, balancing the rich flavor of the short rib broth.
Creative Ways to Present
For a fun, interactive meal, set up a noodle soup bar with bowls of garnishes—chili crisp, kimchi, jalapeños, and fresh herbs—so everyone can customize their own bowl of Instant Pot Spicy Short Rib Noodle Soup. Serve in wide shallow bowls to show off all those vibrant colors and textures, or offer small appetizer-size cups for a cozy dinner party starter.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to airtight containers. Store the soup (with or without noodles) in the fridge for up to four days. If you think you’ll have extra, keeping the noodles separate helps them avoid getting mushy.
Freezing
This soup base freezes exceptionally well! Just freeze the broth and meat in portions without the noodles or delicate veggies—add those fresh when reheating. The flavors continue to develop and deepen in the freezer. Defrost in the fridge overnight for best results.
Reheating
Reheat gently on the stovetop or with the Instant Pot’s Sauté mode, adding a splash of broth or water if needed. Cook the noodles separately and combine just before serving for the best texture. Finish with a squeeze of lime and fresh herbs to bring it back to life!
FAQs
Can I use boneless short ribs?
You can, but bone-in short ribs give the soup a deeper, more complex flavor by enriching the broth as they cook. Boneless works in a pinch, though—your Instant Pot Spicy Short Rib Noodle Soup will still be delicious!
What can I substitute for gochujang?
Sriracha, sambal oelek, or your favorite chili garlic sauce can stand in for gochujang, but the soup will have a slightly different flavor. Try to grab gochujang if possible for that authentic, slightly sweet heat!
Is there a gluten-free option?
Absolutely! Use gluten-free tamari instead of soy sauce, rice noodles instead of ramen, and double-check your gochujang—some brands are gluten-free, but not all. Ask at your local Asian market for recommendations.
Can I make this soup ahead of time?
Definitely. In fact, Instant Pot Spicy Short Rib Noodle Soup just gets better with time as the flavors meld. Store the soup and noodles separately, then combine when you’re ready to reheat and serve.
What if I don’t have an Instant Pot?
No Instant Pot? No problem! Use a large Dutch oven—after searing and browning, simmer the soup gently on the stovetop for about 2–2.5 hours, or until the beef is fall-apart tender.
Final Thoughts
I can’t wait for you to try this Instant Pot Spicy Short Rib Noodle Soup—the kind of recipe that draws everyone to the kitchen with the promise of something both comforting and unforgettable. Make a big batch, share generously, and don’t forget to top yours with all the garnishes your heart desires!
Print
Instant Pot Spicy Short Rib Noodle Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of Instant Pot Spicy Short Rib Noodle Soup, a flavorful and comforting dish with tender beef short ribs, aromatic broth, and a kick of Korean spice. This Asian-inspired soup is perfect for chilly days and easy to make in your pressure cooker.
Ingredients
Short Ribs:
- 2 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 1 tablespoon oil (avocado or vegetable oil)
Soup Base:
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 6 cups beef broth
- 1 tablespoon fish sauce (optional, for extra umami)
- 1 teaspoon sesame oil
Additional Ingredients:
- 6 ounces rice noodles or ramen noodles
- 1 cup bok choy, chopped
- 1 cup shredded carrots
- 1/2 cup green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Season the short ribs: Season the short ribs with salt and pepper.
- Sear the short ribs: Set the Instant Pot to sauté mode and heat the oil. Sear the short ribs on all sides until browned, about 6–8 minutes. Remove and set aside.
- Sauté aromatics: Add the onion, garlic, and ginger to the pot. Sauté for 2–3 minutes until fragrant.
- Add seasonings: Stir in gochujang, soy sauce, rice vinegar, and sesame oil. Cook for 1 minute.
- Cook the soup: Pour in beef broth and add the short ribs back to the pot. Lock the lid and set to cook on high pressure for 45 minutes.
- Shred the meat: Let the pressure release naturally for 10–15 minutes, then do a quick release. Remove the short ribs, shred the meat off the bones, and return meat to the broth.
- Add noodles and vegetables: Turn on sauté mode again and add noodles, bok choy, and carrots. Cook for 5–7 minutes, until noodles are tender.
- Finish and serve: Stir in green onions, adjust seasoning, and serve hot with cilantro and lime wedges.
Notes
- Gochujang adds heat and sweetness; adjust based on your spice tolerance.
- Swap rice noodles with udon or soba if preferred.
- Can be made ahead—flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Asian-Inspired, Korean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
