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
Scale
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
