Description

This hearty noodle soup features tender, fall-off-the-bone short ribs, a deeply savory and spicy broth, and slurp-worthy noodles. Thanks to the Instant Pot, it’s fast and easy—but tastes like it’s been simmering all day!

Ingredients

For the Short Ribs & Broth:

2 lbs beef short ribs, bone-in
1 tbsp oil (avocado or vegetable)
1 small onion, chopped
4 cloves garlic, smashed
1-inch piece ginger, sliced
1 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp sesame oil
6 cups beef broth
1-2 tsp sriracha or chili garlic sauce (adjust to taste)

For the Noodles & Toppings:

8 oz Asian noodles (ramen, udon, rice noodles, or soba)
2 cups baby bok choy, halved
1 cup mushrooms, sliced (shiitake or cremini)
1 cup carrots, julienned
2 green onions, sliced
1 tbsp toasted sesame seeds (optional)
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Sear the short ribs: Set Instant Pot to Sauté mode. Add oil, then brown the short ribs on all sides (about 2–3 minutes per side). Remove and set aside.
Sauté aromatics: In the same pot, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Add flavor base: Stir in gochujang, soy sauce, vinegar, fish sauce, brown sugar, sesame oil, and sriracha. Mix well.
Pressure cook: Return short ribs to the pot. Add beef broth, making sure the ribs are mostly submerged. Seal the lid and cook on High Pressure for 45 minutes. Let the pressure release naturally for 10 minutes, then quick release.
Shred the meat: Remove short ribs and discard the bones. Shred the meat and set aside.
Cook the noodles and veggies: Set Instant Pot to Sauté again. Add mushrooms, bok choy, and carrots. Simmer for 3–5 minutes. Add noodles and cook according to package directions (or boil separately if preferred).

Assemble the soup: Return the shredded beef to the pot. Ladle the soup into bowls and top with green onions, sesame seeds, cilantro, and a squeeze of lime.

Notes

For extra richness, add a spoonful of chili oil or butter when serving.
Want it less spicy? Reduce or skip the sriracha and gochujang.

Add a soft-boiled egg for extra protein and ramen vibes!