Get ready for some cozy comfort food bliss, because Instant Pot Spicy Short Rib Noodle Soup is about to become a favorite in your kitchen. Imagine tender, fall-off-the-bone beef short ribs swimming in a bold, spicy broth, with silky noodles, crisp veggies, and an irresistible kick from gochujang. This dish combines the heartiness of Korean-inspired flavors with the ease and speed of the Instant Pot, rewarding you with a noodle soup that rivals your favorite restaurant bowl—only homier, spicier, and deeply satisfying.
Ingredients You’ll Need
The magic of Instant Pot Spicy Short Rib Noodle Soup lies in its simple, fresh ingredients. Each one plays a starring role—whether it’s adding rich depth, a burst of color, or a touch of heat—so don’t skip out on the little extras!
- Beef Short Ribs: These bone-in beauties are the secret to a deeply meaty, flavorful broth and mouthwatering, melt-away meat.
- Salt and Pepper: Seasoning the ribs before searing brings out their natural savoriness.
- Oil (Avocado or Vegetable): Helps give the ribs and veggies a luscious golden sear—use one with a high smoke point.
- Onion: Chopped onion caramelizes in the pot, laying a sweet, aromatic foundation.
- Garlic: Minced cloves infuse the broth with rich, warming flavor.
- Fresh Ginger: Grated ginger adds a peppery brightness and zingy hint that you’ll taste in every slurp.
- Gochujang (Korean Chili Paste): This spicy, slightly sweet paste brings the signature heat—you can dial it up or down to your liking.
- Soy Sauce: Balances the spice with salty, umami depth.
- Rice Vinegar: Just a splash brightens all the flavors and cuts the richness.
- Beef Broth: The base for your soup—use a good-quality broth for the best flavor.
- Fish Sauce (Optional): Adds a subtle, extra-savory umami punch for those who love more depth.
- Sesame Oil: Just a teaspoon for nutty, toasty complexity that rounds out the broth.
- Rice Noodles or Ramen Noodles: Choose your noodle adventure—they soak up all the spicy-sweet broth!
- Bok Choy: Adds a lovely crunch and splash of vibrant green.
- Shredded Carrots: Sweetens things up a tad and packs in more color and crunch.
- Green Onions: Tossed in at the end for a fresh, peppery note.
- Fresh Cilantro: Essential for that fragrant, herby finish.
- Lime Wedges: Squeezing fresh lime over your bowl 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 patting your beef short ribs dry and seasoning them on all sides with salt and pepper. Set your Instant Pot to sauté mode, add the oil, and let it heat up. Brown the short ribs in batches—don’t crowd the pot—until they’re deeply golden on all sides. This is where you start building that irresistible flavor foundation that makes Instant Pot Spicy Short Rib Noodle Soup unforgettable!
Step 2: Sauté the Aromatics
Once the short ribs are browned and set aside, add the chopped onion, garlic, and ginger straight into the pot. Sauté everything for a couple of minutes, letting the kitchen fill with those iconic fragrant Korean-inspired aromas. Don’t rush: it’s this step that gives the base its warmth and depth.
Step 3: Stir in Flavor Makers
Stir in gochujang (start with less if you’re spice-shy), soy sauce, rice vinegar, and sesame oil. Let the mixture bubble and sizzle for just a minute—the gochujang melts into the aromatics, adding deep color and that classic spicy tang.
Step 4: Build Your Broth
Pour in the beef broth and add a splash of fish sauce if you’re using it. Give everything a good stir to deglaze the pot, making sure you scrape up all the delicious brown bits. Nestle the short ribs back into the pot, spoon some broth over top, then lock the lid.
Step 5: Pressure Cook the Ribs
Set the Instant Pot on high pressure for 45 minutes. That might sound long, but this is where the magic happens: The short ribs become meltingly tender and the broth develops maximum flavor—all with zero babysitting. Let the pressure release naturally for 10–15 minutes before carefully venting any remaining pressure.
Step 6: Shred the Meat
Once it’s safe to open your Instant Pot, lift out the short ribs using tongs. Shred the meat off the bones with two forks (it should fall apart easily) and toss any excess fat or bones. Return the juicy shredded beef to the pot—you’ll notice the soup transform into that signature Instant Pot Spicy Short Rib Noodle Soup deliciousness!
Step 7: Add Noodles and Veggies
Turn the Instant Pot back to sauté. Drop in your noodles, bok choy, and carrots. Cook everything for about 5–7 minutes until the noodles are tender and the veggies are just crisp-tender, not mushy. Give the soup a taste and adjust the seasoning if needed.
Step 8: Finish and Serve
Right before serving, stir in the sliced green onions. Ladle the hot soup into big bowls and pile on the cilantro and lime wedges. Serve immediately for best results—everyone will want a front-row seat at the table for this one.
How to Serve Instant Pot Spicy Short Rib Noodle Soup
Garnishes
A steaming bowl of Instant Pot Spicy Short Rib Noodle Soup just begs for those finishing touches. Scatter over plenty of fresh cilantro and green onions for a pop of color and fresh zing. Don’t forget lime wedges on the side—squeezing in a wedge or two brightens everything and tames the heat, balancing every spoonful.
Side Dishes
Complete the meal with some crunchy cucumber salad, kimchi for an extra punch of tangy heat, or a side of steamed dumplings for dipping into the broth. A simple, crisp Asian slaw or a plate of pickled veggies can work wonders to refresh your palate between spicy, hearty bites.
Creative Ways to Present
Turn dinner into an interactive feast by serving the broth and noodles in big bowls and letting everyone add their own fresh toppings—think extra gochujang, sesame seeds, or even a soft-boiled egg for extra richness. For a crowd, set up a “noodle bar” with garnishes and sides, and watch your guests build their dream bowl of Instant Pot Spicy Short Rib Noodle Soup!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Instant Pot Spicy Short Rib Noodle Soup keeps beautifully in the fridge. Wait for the soup to cool, then store it in an airtight container for up to 3 days. The flavors deepen and improve with time, so it’s actually even better the next day!
Freezing
To freeze, let the soup cool completely, then portion into freezer-safe bags or containers (minus the noodles if possible, as they can become overly soft). Label and freeze for up to 2 months. For best texture, add freshly cooked noodles after you reheat.
Reheating
Reheat the soup gently on the stovetop or in the microwave, stirring occasionally until piping hot. If stored separately, cook a fresh batch of noodles and add just before serving—this brings back that just-cooked texture and keeps every bite tasting like new.
FAQs
Can I use boneless short ribs or a different cut of beef?
Absolutely! While bone-in short ribs give the broth an ultra-rich flavor and body, boneless short ribs or even chunks of chuck roast can be substituted. Just be sure to adjust cook time if you use smaller cuts—they’ll be tender before the bones would be.
How spicy is this soup, and how can I adjust the heat?
The spiciness comes mostly from gochujang, which packs heat and a hint of sweetness. Use less (or more) to taste. You can always add extra gochujang or a splash of chili oil at serving if you want a bigger kick, or serve with extra lime to mellow things out.
What noodles work best in Instant Pot Spicy Short Rib Noodle Soup?
Rice noodles and ramen noodles are fantastic because they soak up the broth’s flavor and cook quickly. Udon or soba noodles also work if you prefer a chewier or heartier bite—just adjust the cooking time accordingly so they come out tender.
Is there a way to make this soup gluten-free?
Yes! Use gluten-free tamari in place of soy sauce and double-check the gochujang (some brands include wheat, some don’t). Opt for rice noodles or certified gluten-free ramen, and your bowl will be completely wheat-free.
Does this soup taste good the next day?
Without a doubt—the flavors only get deeper and more complex! The broth absorbs the savory beef and spicy gochujang, so leftovers taste even richer. Just add fresh noodles when reheating for the tastiest second-round meal.
Final Thoughts
So, what are you waiting for? Make Instant Pot Spicy Short Rib Noodle Soup your next homemade comfort food adventure. Its cozy heat, complex flavors, and noodle-slurp satisfaction are sure to make it a repeat favorite, whether you’re sharing it with friends or warming up a chilly weeknight at home.
Print
Instant Pot Spicy Short Rib Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Asian-Inspired, Korean
- Diet: Non-Vegetarian
Description
This Instant Pot Spicy Short Rib Noodle Soup is a comforting and flavorful dish with tender beef short ribs, aromatic spices, and hearty noodles in a rich broth. Perfect for a cozy night in or a gathering with friends.
Ingredients
Beef Short Ribs:
- 2 pounds bone-in beef short ribs
- Salt and pepper, to taste
Broth:
- 1 tablespoon oil (avocado or vegetable oil)
- 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
Noodles and Vegetables:
- 6 ounces rice noodles or ramen noodles
- 1 cup bok choy, chopped
- 1 cup shredded carrots
- 1/2 cup green onions, sliced
Garnish:
- 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, heat the oil, and sear the short ribs on all sides until browned. Remove and set aside.
- Sauté aromatics: Add the onion, garlic, and ginger to the pot. Sauté until fragrant.
- Add seasonings: Stir in gochujang, soy sauce, rice vinegar, and sesame oil. Cook briefly.
- Cook the ribs: Pour in beef broth, add the short ribs back, and pressure cook for 45 minutes.
- Shred the meat: Release pressure, shred the meat, and return it to the broth.
- Cook noodles and vegetables: Add noodles, bok choy, and carrots. Cook until tender.
- Finish and serve: Stir in green onions, adjust seasoning, and garnish with cilantro. Serve with 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.
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