Instant Pot Braised Beef Noodle Soup
The rich aroma of soy based broth simmering with warm spices instantly makes the kitchen feel inviting and calm. This dish is deeply inspired by traditional Chinese braises, where simple ingredients transform into layered, nourishing flavors over time.
Servings 4 servings
Ingredients
Beef
- 1.5 lbs short ribs
- 1 tbsp neutral oil
- 3 cloves garlic smashed
- 1 thumb ginger smashed
Braising Broth
- 2 tbsp soybean paste or miso
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp shaoxing wine
- 5 cups water or beef broth
- 2 tsp sugar
- 1 star anise
- ½ cinnamon stick
- 1 bay leaf
- freshly ground black pepper
To Serve
- Vermicelli noodles or wheat flour noodles
- Napa cabbage chopped
- Scallions chopped
- Chili oil optional
Instructions
- Add short rib, garlic, ginger, soy sauces, shaoxing wine, sugar, spices, and water or broth. Seal the lid and pressure cook on high for 40 minutes. Allow a natural release for 10 to 15 minutes before opening.
- Turn the Instant Pot back to sauté mode. Add chopped napa cabbage and simmer for about 5 minutes until tender and slightly sweet.
- Boil vermicelli or wheat noodles in a separate pot according to package instructions. This keeps the broth clear and prevents the noodles from becoming overly soft. You can also add it into your instantpot soup & let it boil for 2 minutes in your instantpot.
- Place noodles in serving bowls. Ladle hot broth, tender beef, and napa cabbage over the noodles. Garnish with scallions and chili oil if desired.