Get ready to transform your kitchen into a gourmet Chinese restaurant with this mind-blowing Instant Pot Beef Noodle Soup that promises to deliver restaurant-quality flavors in just over an hour! Imagine tender, melt-in-your-mouth short ribs swimming in a rich, savory broth, perfectly cooked noodles, and a depth of flavor that will transport your taste buds straight to the streets of China. Whether you're a busy home cook or a culinary enthusiast, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 4 cups beef broth
- 1 cup soy sauce
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 8 oz noodles
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and ensuring you have your Instant Pot ready for use.
- Season the short ribs generously with salt and pepper on all sides.
- Set your Instant Pot to the 'Sauté' mode. Once hot, add a tablespoon of oil (if desired) and sear the short ribs in batches until they are browned on all sides, about 3-4 minutes per side. Remove the short ribs and set them aside.
- In the same pot, add the minced ginger and garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Pour in the beef broth and soy sauce, scraping the bottom of the pot to deglaze and release any browned bits. This adds flavor to the soup.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Close the lid of the Instant Pot and set the valve to the sealing position.
- Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 45 minutes. Once the cooking time is complete, allow for a natural release for about 10-15 minutes before manually releasing any remaining pressure.
- Carefully remove the short ribs from the pot and set them aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the bones and any excess fat.
- While the beef is cooling, add the noodles to the broth in the Instant Pot. Set the pot to 'Sauté' mode again and cook the noodles according to package instructions, usually about 3-5 minutes.
- Once the noodles are cooked, return the shredded beef to the pot and stir to combine. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with chopped green onions on top for added freshness and flavor.
- Enjoy your delicious Instant Pot Chinese Beef Noodle Soup with Short Ribs!
Tips
- Choose the Right Short Ribs: Look for well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Searing is Key: Take time to properly brown the short ribs. This step develops a deep, rich flavor foundation for your soup.
- Don't Rush the Natural Release: Allowing a natural pressure release helps keep the meat incredibly tender and prevents it from becoming tough.
- Noodle Timing Matters: Add noodles towards the end of cooking to prevent them from becoming mushy. Follow package instructions for best results.
- Customize Your Garnish: While green onions are classic, consider adding fresh cilantro, a drizzle of chili oil, or some toasted sesame seeds for extra flavor and texture.
- Make Ahead Friendly: This soup actually tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Broth Consistency: If you prefer a thicker broth, you can mix a tablespoon of cornstarch with cold water and stir it in during the final sauté stage.
Nutrition Facts
Calories: 630kcal
Carbohydrates: 44g
Protein: 50g
Fat: 31g
Saturated Fat: 13g
Cholesterol: 103mg
