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Instant Pot Spicy Short Rib Noodle Soup

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup, Main
  • Method: Instant Pot
  • Cuisine: Asian-Inspired, Fusion

Description

This comforting Spicy Short Rib Noodle Soup is made easy in the Instant Pot. With melt-in-your-mouth beef, spicy broth, and chewy noodles, it’s the perfect cozy meal for chilly nights or when you’re craving something soul-warming and satisfying.

Ingredients

Units Scale

For the Short Ribs & Broth:

  • 2–2 1/2 lbs bone-in beef short ribs
  • Salt and pepper, to taste
  • 1 tablespoon oil (sesame or vegetable)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon gochujang (Korean chili paste) or sambal oelek
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce (optional, but adds umami)
  • 6 cups beef broth
  • 1–2 teaspoons chili flakes or chili oil (to taste)
  • 1–2 teaspoons brown sugar or honey (optional to balance heat)

For the Noodles & Add-ins:

  • 6–8 oz ramen noodles, udon, or rice noodles
  • 1 cup sliced shiitake or cremini mushrooms (optional)
  • 2 cups baby bok choy or spinach
  • 2 green onions, sliced
  • Fresh cilantro, for garnish
  • Lime wedges & soft-boiled eggs (optional, for serving)

Instructions

  1. Sear the Short Ribs:

    • Season short ribs generously with salt and pepper.
    • Set Instant Pot to Sauté mode, add oil, and sear the ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.

  2. Build the Broth Base:

    • Add onion, garlic, and ginger to the pot and sauté for 2 minutes.
    • Stir in gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, scraping up browned bits.

  3. Pressure Cook:

    • Return short ribs to the pot and pour in beef broth.
    • Lock lid and cook on High Pressure for 45 minutes.
    • Allow natural release for 10–15 minutes, then quick release the remaining pressure.

  4. Shred & Strain:

    • Remove short ribs and shred meat off the bones (discard bones and any excess fat).
    • Optional: Strain the broth if you prefer a clearer soup.

  5. Cook Noodles & Finish:

    • Set pot to Sauté again. Add noodles and mushrooms if using; cook according to package instructions (usually 3–5 minutes).
    • Stir in shredded short rib meat and bok choy or spinach until wilted. Adjust seasoning with salt, soy sauce, or chili oil.

  6. Serve Hot:

    • Ladle into bowls and top with green onions, cilantro, soft-boiled egg, and a squeeze of lime.

Notes

  • Not into spicy? Use less gochujang and skip chili flakes.
  • Make it richer by adding a spoonful of miso paste or a splash of coconut milk.
  • Great for leftovers—the broth gets even better the next day!

Find it online: https://recipe.ukfinda.com/instant-pot-spicy-short-rib-noodle-soup/