Hey there, my friend 👋. You are about to make the most comforting, rich, and spicy short rib noodle soup in your Instant Pot. The ribs turn so tender, they practically melt into the broth. And because we are using the Instant Pot, you don’t have to wait all day for that deep, slow-cooked flavor.
Plus, I have a little trick that makes the broth extra rich and flavorful. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Instant Pot (of course!)
- Tongs (for handling the ribs)
- Knife and cutting board (to prep your ingredients)
- Ladle (for serving)
- Medium bowl (to soak the noodles)
- Strainer (optional, for skimming broth)
Important Info
- Servings: 4 large bowls
- Estimated Cost: Around $20-$25, depending on your location
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Additional Time: 10 minutes for pressure release
- Calories per Serving: ~600 kcal
- Cook Method: Instant Pot
- Season: Perfect for Fall and Winter
- Course: Main Course, Soup
- Cuisine: Asian-inspired
- Diets: Halal Diet, Dairy-Free Diet
How to Make Instant Pot Spicy Short Rib Noodle Soup
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 lbs beef short ribs
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 6 cups beef broth
- 1 star anise
- 1 cinnamon stick
- 4 oz rice noodles (or egg noodles)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame oil
- 1/2 cup bean sprouts (optional, for topping)
- 1 small red chili, sliced (for extra heat, optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Beef short ribs | Beef shank or oxtail |
| Gochujang | Sriracha or chili garlic paste |
| Fish sauce | Soy sauce with a splash of vinegar |
| Brown sugar | Honey or white sugar |
| Rice noodles | Egg noodles or udon |
Instructions
- Sear the ribs – Set your Instant Pot to sauté mode. Add the oil, then sear the short ribs on all sides until browned. Remove and set aside.
- Sauté the aromatics – Add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Add seasonings – Stir in the gochujang, soy sauce, fish sauce, and brown sugar. Let it cook for 30 seconds to deepen the flavors.
- Deglaze the pot – Pour in a little beef broth and scrape up any browned bits from the bottom.
- Pressure cook – Add the remaining broth, star anise, cinnamon stick, and the short ribs. Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
- Natural release – Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Shred the meat – Remove the ribs, discard the bones, and shred the meat.
- Prepare the noodles – While the broth is still hot, soak the rice noodles in hot water for 5-7 minutes or cook according to package instructions.
- Assemble – Divide the noodles into bowls, pour the broth over them, and top with the shredded meat.
- Garnish & serve – Drizzle with sesame oil, add green onions, bean sprouts, and sliced chili if using.
Helpful Tips
- For a deeper flavor, sear the short ribs in a pan before adding them to the Instant Pot.
- If the broth is too oily, skim off the fat using a spoon or refrigerate it and remove the solidified fat later.
- Adjust the spice level by adding more or less gochujang.
- Leftover broth tastes even better the next day as the flavors deepen overnight.
What to Serve with Instant Pot Spicy Short Rib Noodle Soup
This soup is a full meal on its own, but if you want a side, try these:
- Steamed dumplings
- Kimchi or pickled vegetables
- A light cucumber salad
- Garlic bread (if you want a fusion twist)
How Do You Serve the Recipe?
I like to serve this soup in deep bowls with a spoon and chopsticks. A ladle is helpful for getting all the good broth into each serving.
Where Do You Serve This Recipe the Most?
This soup is perfect for cozy nights at home, especially during cold weather. It’s also great for casual dinner gatherings because it’s hearty, comforting, and impressive without being difficult to make.
Storage
Short-term Storage (Room Temperature)
- If you’re eating it within 2 hours, just leave it covered on the stove.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the broth and noodles separate to prevent the noodles from getting too soft.
Freezing
- Freeze the broth and meat in a freezer-safe container for up to 3 months.
- Do NOT freeze the noodles. Cook fresh noodles when you’re ready to eat.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can. Sear the ribs and sauté the aromatics in a pan first, then transfer everything to a slow cooker. Cook on low for 8 hours.
What kind of noodles should I use?
Rice noodles are the most common, but egg noodles or even ramen noodles work well too.
Is this dish very spicy?
It has a kick, but it’s not overwhelming. You can adjust the spice level by adding more or less gochujang.
Can I make this ahead of time?
Yes, the broth actually gets better with time. Store it in the fridge for up to 3 days, and just heat it up when ready to serve.
What if I don’t have an Instant Pot?
You can make this on the stovetop. Just simmer the ribs in a covered pot for about 2.5 hours until they’re tender.
Meta Description
Instant Pot Spicy Short Rib Noodle Soup Recipe is rich, comforting, and full of deep flavors. This easy pressure cooker meal is perfect for cold days.