Instant Pot Spicy Short Rib Noodle Soup
We're making a stop in Noodle Town! This noodle-y wonder is packed with tender short ribs, bright sautéed spinach, sesame seeds, and gingery broth, and noodles upon noodles.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 pound short ribs (meat removed from bone, fat trimmed, cut into smallish chunks)
- 1 tablespoon gochujang sauce (more gochujang = more spicy! I would say this amount is medium spicy)
- 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 (I use 2-3 individual serving size packages)
- spinach (optional)
- scallions, sesame seeds, and/or sesame oil on top
Steps
Set Instant Pot to the sauté mode. Sprinkle short ribs generously with salt; sauté without disturbing them until browned on the outside.
Add gochujang, tomato paste, ginger, garlic, and shallots to the Instant Pot with the short ribs and sauté for 1-2 minutes.
Add broth. Cook on high pressure for 30 minutes. When the cook time is up, the meat should be extremely tender and yummy.
Set to the sauté mode again. Add noodles and cook until the noodles are softened. Taste broth and season with salt, pepper, maybe a shot of rice vinegar? and anything else you want.
Sauté spinach in a separate pan (optional).
Serve noodle soup bowls topped with the short ribs, sautéed spinach, scallion, sesame seeds, and sesame oil.
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