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.
