Comforting Spicy Short Rib Noodle Soup Recipe for Instant Pot

Steaming bowls of comfort await with this instant pot spicy short rib noodle soup that promises to warm every corner of your soul.

Rich, tender meat falls apart with the gentlest touch, infusing the broth with deep, robust flavors.

The aroma of carefully selected spices dances through the kitchen, beckoning hungry diners to the table.

Tender short ribs simmer slowly, breaking down into succulent morsels that melt on your tongue.

Slurp-worthy noodles nestle perfectly alongside the meat, creating a harmonious blend of textures and tastes.

Each spoonful carries a subtle heat that builds gradually, warming you from the inside out.

This recipe transforms simple ingredients into an extraordinary meal that will have everyone asking for seconds.

Prepare to be transported by a soup that’s more than just a dish—it’s an experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 380 kcal

Servings: 4

What’s in the Spicy Short Rib Noodle Soup

• Short Ribs: Deeply flavored cut perfect for slow cooking, choose well-marbled ribs with rich fat content for tender results.

• Onion, Garlic, Ginger: Classic flavor base that builds depth and complexity in the soup, select fresh and firm ingredients for maximum fragrance.

• Gochujang, Soy Sauce, Rice Vinegar, Fish Sauce: Powerhouse combination creating umami-rich profile, choose authentic Korean and Asian brands for authentic taste.
• Chili Flakes, Brown Sugar: Balance heat and sweetness, select high-quality dried chili flakes for consistent spice level.

• Beef Broth: Foundation of soup's richness, opt for low-sodium versions to control salt content.

• Noodles: Select sturdy Asian-style noodles that can withstand rich broth, preferably wheat or rice-based.
• Mushrooms, Bok Choy, Spinach: Add texture and nutritional boost, choose fresh and crisp vegetables.

• Green Onions, Cilantro, Soft-Boiled Egg, Lime: Final flavor enhancers that provide brightness and freshness, select vibrant and ripe ingredients.

Kitchen Tools for Spicy Rib Soup

• Instant Pot: Essential for pressure cooking and searing short ribs quickly and evenly.
• Large cutting board: Perfect for preparing ingredients and shredding meat.
• Sharp knife: Needed for chopping onions, garlic, ginger, and green onions.
• Wooden spoon or spatula: Great for stirring and scraping browned bits from pot.
• Tongs: Helpful for safely searing and removing short ribs.
• Strainer (optional): Useful for filtering broth if you want a clearer soup.
• Bowls: Required for serving and topping the finished dish.

Instant Pot Spicy Rib Noodle Soup Steps

• Prepare Short Ribs

Brown the meat in your Instant Pot using high heat to lock in rich flavors. Season generously with salt and pepper, creating a delicious crust that will enhance the overall taste of your soup.

• Create Flavor Foundation

Sauté aromatic ingredients like onions, garlic, and ginger to build a complex base. Add Korean chili paste, soy sauce, and other seasonings that will infuse the broth with incredible depth and warmth.

• Pressure Cook the Meat

Submerge short ribs in beef broth and cook under high pressure. This method transforms tough meat into meltingly tender morsels that will practically fall apart with a gentle touch.

• Break Down the Meat

Remove bones and shred the meat into succulent, bite-sized pieces. Strain the broth if you want a clearer, more refined soup experience.

• Add Noodles and Greens

Introduce noodles and quick-cooking vegetables into the hot broth. Allow them to absorb all the incredible flavors while maintaining a perfect texture.

• Garnish and Serve

Transfer the steaming soup into bowls and top with fresh green onions, herbs, and a soft-boiled egg. A squeeze of lime adds a bright, zesty finish that elevates the entire dish.

Tips to Max Out Flavor in Spicy Rib Soup

• Roast garlic and ginger before adding to the pot to unlock deeper, richer flavor profiles that elevate the entire soup's complexity.
• Choose short ribs with good marbling for maximum moisture and melt-in-your-mouth texture during pressure cooking.
• Swap wheat noodles with rice noodles or spiralized zucchini for a low-carb, gluten-free alternative that maintains the dish's hearty essence.
• Replace short ribs with firm tofu or mushroom chunks, using vegetable broth and adding extra umami through miso paste or nutritional yeast for depth.
• Adjust gochujang and chili flakes quantity to create a mild, medium, or fiery hot soup that matches individual heat tolerance without compromising the fundamental flavor structure.

Serving Suggestions for Spicy Rib Noodle Soup

• Cozy Comfort Bowl: Serve this hearty soup in deep ceramic bowls that cradle the rich, spicy broth and tender meat, creating a warm, inviting meal perfect for chilly evenings.
• Protein Power Boost: Top with a perfectly soft-boiled egg, letting the creamy yolk blend into the broth, or add grilled tofu for a vegetarian protein option that complements the bold flavors.
• Fresh Flavor Explosion: Sprinkle generously with chopped fresh herbs like cilantro and green onions, and add a squeeze of lime to brighten the deep, spicy flavors and bring a fresh, zesty element to the dish.
• Texture Adventure: Create different texture layers by adding crispy fried shallots, toasted sesame seeds, or a sprinkle of crushed chili flakes on top for an extra crunch and flavor dimension.

Stashing and Planning for Spicy Rib Soup

• Transfer cooled soup to airtight containers, keeping broth and noodles separate to prevent soggy texture. Refrigerate for up to 3-4 days, maintaining peak flavor and quality.
• Pack soup components individually in freezer-safe containers. Freeze short rib meat and broth for maximum 2 months. Thaw overnight in refrigerator before reheating gently.
• Warm soup slowly on stovetop, adding fresh noodles to prevent mushiness. Splash extra broth if needed to restore original consistency. Stir occasionally to distribute heat evenly.
• Prepare short ribs and broth in advance during weekend. Store separately in sealed containers. When ready to serve, quickly cook fresh noodles and assemble soup for fast, delicious weeknight dinner.

Hearty Instant Pot Spicy Short Rib Noodle Soup Recipe

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4.8 from 17 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Instant pot spicy short rib noodle soup delivers a hearty Korean-inspired symphony of bold flavors and tender meat. Rich broth and silky noodles create a comforting meal that will satisfy deep hunger pangs and warm your soul completely.

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Ingredients

Scale 1x2x3x

• 2.5 lbs bone-in beef short ribs
• 6 cups beef broth
• 68 oz ramen noodles, udon, or rice noodles
• 2 cups baby bok choy or spinach
• 1 small onion, chopped
• 1 cup sliced shiitake or cremini mushrooms
• 4 garlic cloves, minced
• 2 green onions, sliced
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang (Korean chili paste) or sambal oelek
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon oil (sesame or vegetable)
• 12 teaspoons chili flakes or chili oil
• 12 teaspoons brown sugar or honey
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges
• Soft-boiled eggs

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Instructions

1. Preparation: Season short ribs with salt and pepper. Heat Instant Pot to sauté mode, adding oil to create a rich golden sear on all sides of the meat until deeply caramelized.
2. Flavor Foundation: Introduce aromatic onion, garlic, and ginger into the pot. Incorporate gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, thoroughly scraping the caramelized fragments from the pot’s surface.
3. Pressure Transformation: Return seared short ribs to the pot, submerging them in beef broth. Secure the lid and pressure cook on high for 45 minutes. Allow a natural pressure release for 10-15 minutes, followed by a quick release.
4. Meat Preparation: Carefully extract short ribs and methodically shred meat from bones, discarding bones and excess fat. Optionally strain the broth to achieve a pristine, clear soup base.
5. Noodle Integration: Reactivate sauté mode, adding noodles and mushrooms. Cook until tender, then fold in shredded meat and bok choy or spinach, allowing greens to wilt. Calibrate seasoning with additional salt, soy sauce, or chili oil to enhance flavor complexity.
6. Presentation: Elegantly ladle soup into serving bowls. Garnish with fresh green onions, cilantro, a delicately prepared soft-boiled egg, and a vibrant lime squeeze for a final flavor burst.

Notes

• Brown short ribs thoroughly for deep, rich flavor development, ensuring meat caramelizes without burning by maintaining medium-high heat and turning frequently.
• Adjust gochujang and chili flakes based on personal heat tolerance; start with less and gradually increase for balanced, customizable spiciness.
• Remove excess fat from short ribs before shredding to prevent greasy soup texture and create cleaner, more refined taste profile.
• Add noodles towards end of cooking to prevent overcooking and maintain ideal texture, watching package instructions carefully for precise cooking duration.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Pressure Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 100 mg