Instant Pot Taiwanese Beef Noodle Soup
A rich, aromatic beef noodle soup with tender brisket and a savory broth made efficient with pressure cooking.
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Ingredients
- 2 lbs Beef brisket or shank, cut into 1.5 inch cubes
- 2 inches Ginger, sliced
- 5 cloves Garlic cloves, smashed
- 3 stalks Scallions, cut into lengths
- 1 large Tomato, quartered
- 1/2 cup Light soy sauce
- 2 tbsp Dark soy sauce
- 1/4 cup Shaoxing rice wine
- 1 tbsp Rock sugar
- 2 tbsp Spicy bean paste (Doubanjiang)
- 1 tsp Chinese five spice powder
- 5 cups Beef broth or water
- 12 oz Dried wheat noodles
Instructions
- 1
Set the Instant Pot to Sauté mode and sear the beef cubes in batches until browned on all sides, then remove and set aside.
- 2
In the same pot, sauté the ginger, garlic, and scallions for 2 minutes until fragrant.
- 3
Stir in the spicy bean paste and cook for 1 minute, then add the rock sugar and five spice powder.
- 4
Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom.
- 5
Return the beef to the pot along with the tomatoes, light soy sauce, dark soy sauce, and beef broth.
- 6
Secure the lid, set to High Pressure for 45 minutes, and allow a natural pressure release for 15 minutes.
- 7
While pressure is releasing, cook the wheat noodles separately according to package instructions.
- 8
Strain the broth if desired, then serve the beef and soup over the cooked noodles, garnished with fresh cilantro or bok choy.
Nutrition per Serving
680
Calories
45g
Protein
62g
Carbs
28g
Fat
4g
Fiber
9g
Sugar
1450mg
Sodium
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