Description
A comforting and flavorful Instant Pot Spicy Short Rib Noodle Soup that combines tender, melt-in-your-mouth short ribs with a spicy gochujang-infused broth, hearty ramen noodles, and fresh toppings like spinach, scallions, and sesame seeds. This recipe is perfect for a warm, satisfying meal that comes together quickly with the convenience of pressure cooking.
Ingredients
Scale
Short Ribs and Broth
- 1 pound short ribs (meat removed from bone, fat trimmed, cut into smallish chunks)
- 4–6 cups beef broth
Flavor Base
- 1 tablespoon gochujang sauce (adjust for spiciness)
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh ginger
- 6 cloves garlic, crushed or minced
- 1 shallot, thinly sliced
Noodles and Toppings
- 10–16 ounces dry ramen noodles or any other stir-fry noodles (2–3 individual serving size packages)
- Spinach (optional, sautéed separately)
- Scallions, for garnish
- Sesame seeds, for garnish
- Sesame oil, for drizzling
Instructions
- Brown the Short Ribs: Set the Instant Pot to sauté mode. Generously sprinkle the short ribs with salt and place them in the pot without stirring. Let them brown undisturbed to develop a good sear on all sides, enhancing flavor.
- Add Flavorings: Add the gochujang sauce, tomato paste, minced ginger, crushed garlic, and thinly sliced shallots to the browned short ribs. Sauté everything together for 1-2 minutes to deepen the flavors and meld the ingredients.
- Pressure Cook the Broth and Meat: Pour in 4-6 cups of beef broth, depending on how soupy you want it. Seal the Instant Pot lid and cook on high pressure for 30 minutes. This will result in very tender, flavorful short ribs in a rich spicy broth.
- Cook the Noodles: After releasing the pressure, switch the Instant Pot back to sauté mode. Add the dry ramen noodles and cook until they are softened, stirring occasionally to prevent sticking. Taste the broth and adjust seasoning with salt, pepper, or a splash of rice vinegar to your liking.
- Sauté Spinach (Optional): In a separate pan, quickly sauté fresh spinach until just wilted. This adds a fresh, green element to the soup.
- Assemble and Serve: Ladle the noodle soup into bowls, topping with tender short ribs, sautéed spinach, sliced scallions, sesame seeds, and a drizzle of sesame oil for extra aroma and flavor. Serve hot and enjoy!
Notes
- Adjust the amount of gochujang to control the spice level in the soup.
- Using beef broth enhances the richness, but you can substitute with vegetable broth if needed.
- Sautéing the spinach separately prevents it from overcooking and keeps its texture vibrant.
- Add a splash of rice vinegar at the end to brighten the flavors.
- For a heartier meal, add extra vegetables like mushrooms or carrots to the broth before pressure cooking.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
