Instant Pot Taiwanese Beef Noodle Soup

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
• 0.5 cup Light soy sauce
• 2 tbsp Dark soy sauce
• 0.25 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. 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. 2

   In the same pot, sauté the ginger, garlic, and scallions for 2 minutes until fragrant.

3. 3

   Stir in the spicy bean paste and cook for 1 minute, then add the rock sugar and five spice powder.

4. 4

   Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom.

5. 5

   Return the beef to the pot along with the tomatoes, light soy sauce, dark soy sauce, and beef broth.

6. 6

   Secure the lid, set to High Pressure for 45 minutes, and allow a natural pressure release for 15 minutes.

7. 7

   While pressure is releasing, cook the wheat noodles separately according to package instructions.

8. 8

   Strain the broth if desired, then serve the beef and soup over the cooked noodles, garnished with fresh cilantro or bok choy.