Instant Pot Spicy Short Rib Noodle Soup is a hearty and flavorful dish that combines tender, fall-off-the-bone short ribs with a rich, spicy broth and chewy noodles. This comforting soup is perfect for cold days or when you need a meal that warms you from the inside out. The short ribs are pressure-cooked to perfection, infusing the broth with their rich, beefy flavor. A blend of garlic, ginger, soy sauce, and spicy chili paste adds depth and a kick of heat, making each spoonful a delight. Served over noodles and topped with fresh herbs and a squeeze of lime, this soup is a perfect balance of savory, spicy, and aromatic. With the Instant Pot, you can achieve a deep, complex flavor in a fraction of the time, making this dish both convenient and delicious.
Ingredients:
- 2 lbs beef short ribs
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp gochujang (Korean chili paste) or Sriracha
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 6 cups beef broth
- 1 star anise
- 1 cinnamon stick
- 8 oz rice noodles or egg noodles
- 2 cups baby bok choy, chopped
- 1 cup mushrooms, sliced (shiitake or cremini)
- Fresh cilantro, chopped (for garnish)
- Fresh green onions, sliced (for garnish)
- Lime wedges (for serving)
Instructions:
- Sear the Short Ribs:
- Set the Instant Pot to the sauté mode and add the vegetable oil. Season the short ribs with salt and pepper. Once the oil is hot, add the short ribs in batches, searing them on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set them aside.
- Sauté the Aromatics:
- Add the chopped onion to the Instant Pot and sauté for 2-3 minutes until softened. Add the minced garlic and ginger and cook for another minute until fragrant.
- Add Seasonings and Broth:
- Stir in the gochujang (or Sriracha), soy sauce, fish sauce, and rice vinegar. Return the short ribs to the Instant Pot. Pour in the beef broth, and add the star anise and cinnamon stick. Stir to combine.
- Pressure Cook:
- Secure the lid on the Instant Pot and set it to high pressure for 45 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before using the quick release to release any remaining pressure.
- Prepare the Noodles and Vegetables:
- While the short ribs are cooking, prepare the noodles according to the package instructions. Drain and set aside. In a separate skillet, sauté the bok choy and mushrooms until tender, about 3-4 minutes.
- Assemble the Soup:
- Remove the short ribs from the Instant Pot and shred the meat, discarding any excess fat. Strain the broth to remove the cinnamon stick, star anise, and any solids. Return the broth to the pot and add the shredded meat back in.
- Serve:
- To serve, place a portion of noodles in each bowl. Ladle the hot broth and shredded short ribs over the noodles. Top with sautéed bok choy and mushrooms. Garnish with fresh cilantro, green onions, and a squeeze of lime juice.
Instant Pot Spicy Short Rib Noodle Soup is a wonderfully comforting dish that brings together the rich flavors of tender short ribs, spicy broth, and fresh vegetables. This soup is a perfect blend of heat, depth, and heartiness, making it an ideal meal for any occasion.
