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

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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.