Instant Pot Spicy Short Rib Noodle Soup Recipe
There’s just something about a hearty bowl of noodle soup that warms the soul. This Instant Pot Spicy Short Rib Noodle Soup is a game changer for any comfort food lover. The tender, flavorful short ribs meld beautifully with the spicy gochujang and fresh garlic, creating a rich broth that’s perfect for cozy nights or any time you crave something satisfying. If you’re looking for a dish that brings the family together or impresses guests, this is it!
Why You’ll Love This Dish
This recipe is more than just a meal; it’s an experience. With the Instant Pot, you can whip up this delicious noodle soup in the blink of an eye—ideal for those busy weeknights when you want something hearty yet quick. Imagine coming home after a long day to the aroma of tender beef and spices greeting you.
“This soup has become my go-to comfort meal. The flavor is deep, and the noodles are perfectly cooked every time!” – A satisfied foodie
From its unique blend of flavors to the authentic Korean ingredients, making this soup at home means you control the ingredients while saving money compared to dining out. Plus, it’s friendly to both kids and adults, making it a perfect choice for family dinners.
Step-by-Step Overview
Creating the Instant Pot Spicy Short Rib Noodle Soup is a straightforward process, perfect for beginners and seasoned cooks alike. You’ll start with sautéing your short ribs to achieve that beautiful browning, before layering in the rich flavors of gochujang, ginger, and garlic. Next comes the beef broth and the Instant Pot magic, where the ribs become incredibly tender. After cooking, just add the noodles, and you’re ready to go!
What You’ll Need
To recreate this amazing soup, gather the following key ingredients:
- 1 pound short ribs (meat removed from bone, fat trimmed, cut into smallish chunks)
- 1 tablespoon gochujang sauce
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh ginger
- 6 cloves garlic, crushed/minced
- 1 shallot, thinly sliced
- 4-6 cups beef broth
- 10-16 ounces dry ramen noodles or any other stir-fry noodles
- Spinach (optional)
- Scallions, sesame seeds, and/or sesame oil for topping
Feel free to get creative with your ingredients! It’s perfectly okay to switch out beef broth for vegetable broth if you’re looking for a lighter option or to omit the gochujang for a milder flavor.
Directions to Follow
- Set your Instant Pot to the sauté mode. Generously sprinkle the short ribs with salt and sauté without stirring until they are nicely browned on the outside.
- Add in the gochujang, tomato paste, minced ginger, garlic, and sliced shallots. Sauté for about 1-2 minutes, allowing the flavors to meld.
- Pour in the beef broth and secure the lid on your Instant Pot. Cook on high pressure for 30 minutes.
- Once the cooking time is up, you’ll have melt-in-your-mouth tender short ribs. Switch back to sauté mode.
- Add the noodles to the broth and let them cook until they have softened.
- Taste the broth and adjust the seasoning if necessary.
- Serve the soup garnished with the short ribs, sautéed spinach if you choose, sliced scallions, sesame seeds, and a drizzle of sesame oil.
Best Ways to Enjoy It
Plating your Instant Pot Spicy Short Rib Noodle Soup is just as enjoyable as eating it! For an Instagram-worthy presentation, use a wide bowl and arrange your noodles so they’re visible, topped with the tender short ribs and bright green scallions. A few sesame seeds sprinkled on top add a beautiful finish. Pair your soup with a side of crispy spring rolls or a fresh cucumber salad for a refreshing contrast.
Storage and Reheating Tips
Leftovers? Yes, please! Store any extra soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for longer, you can freeze the soup (without noodles) for up to 3 months. When reheating, add a splash of broth to loosen up the soup and bring it back to life!
Helpful Cooking Tips
To elevate your dish even further, consider these chef-approved tips:
- Browning the meat: Don’t rush the browning step. Ensuring a good sear adds depth to the flavor.
- Layering flavors: Play around with additional spices like star anise or a splash of soy sauce for extra depth.
- Storage: If you know you’ll have leftovers, cook the noodles separately to prevent them from becoming mushy when reheating.
Creative Twists
Feel free to explore variations of this soup! You can swap out short ribs for chicken thighs if you want something lighter. Add more veggies like mushrooms, bok choy, or carrots for added nutrition and flavor. If you’re feeling adventurous, try experimenting with different types of noodles like udon or soba for a unique twist.
Common Questions
Q: How long does it take to make this recipe?
A: From start to finish, including prep time, you can have this delicious soup ready in about an hour!
Q: Can I use other types of noodles?
A: Absolutely! While ramen works wonderfully, any stir-fry noodle will do. Just adjust the cooking time as needed.
Q: How do I store leftovers safely?
A: Store leftovers in airtight containers, and make sure to refrigerate them within two hours after cooking. This helps maintain food safety and quality.
Dive into this comforting bowl of goodness and make it a staple in your home. Happy cooking!
Spicy Short Rib Noodle Soup
Ingredients
Method
- Set your Instant Pot to the sauté mode. Generously sprinkle the short ribs with salt and sauté without stirring until they are nicely browned on the outside.
- Add in the gochujang, tomato paste, minced ginger, garlic, and sliced shallots. Sauté for about 1-2 minutes, allowing the flavors to meld.
- Pour in the beef broth and secure the lid on your Instant Pot. Cook on high pressure for 30 minutes.
- Once the cooking time is up, switch back to sauté mode.
- Add the noodles to the broth and let them cook until they have softened.
- Taste the broth and adjust the seasoning if necessary.
- Serve the soup garnished with the short ribs, sautéed spinach if you choose, sliced scallions, sesame seeds, and a drizzle of sesame oil.