Instant Pot Spicy Short Rib Noodle Soup: The 45-Minute Power Bowl Your Weeknight Needs

This bowl doesn’t whisper flavor; it shouts. If you want maximum return on time invested, this soup pays dividends fast. Rich beef, bold heat, and slurpable noodles—without babysitting a pot for hours.

We’re talking restaurant-level depth in under an hour because pressure + collagen = magic. It’s comforting, it’s punchy, and it looks like you spent all day. Spoiler: you didn’t, and your schedule still wins.

What Makes This Recipe So Good

You want reasons? Here are the hard-hitting, appetite-closing arguments:

• Short ribs + pressure cooker = silky broth that tastes like it simmered all Sunday, even if you started late after work.
• Spice you control: gochujang and chili flakes bring heat, but your taste buds write the script.
• No mushy noodles: cook them separately and add just before serving for perfect chew every time.
• Big flavor, small effort: a few smart steps (browning, deglazing) turn basic ingredients into wow-level soup.
• Meal prep gold: broth freezes like a dream, and the beef is even better tomorrow. Weird, but awesome.

Ingredients Breakdown

Beef & Seasoning

• 2.5 lb bone-in beef short ribs (about 1.1 kg); trim excess thick fat if needed.
• 2 tsp kosher salt and 1 tsp black pepper for seasoning.
• 1–2 tbsp neutral oil (avocado, canola) for searing.

Aromatics & Flavor Base

• 1 large onion, chopped.
• 6 garlic cloves, smashed.
• 2-inch piece fresh ginger, sliced.
• 2 tbsp gochujang (Korean chili paste) for deep heat and umami.
• 1–2 tbsp gochugaru (Korean chili flakes) or crushed red pepper, to taste.
• 3 tbsp soy sauce.
• 1 tbsp fish sauce (optional but clutch for savory depth).
• 1 tbsp brown sugar or honey, for balance.
• 2 tsp rice vinegar (added at the end).

Liquid & Warm Spices

• 6 cups beef broth (low-sodium preferred).
• 1 cup water if the pot needs extra to cover the meat.
• 2 star anise and 1 cinnamon stick (optional, for subtle warmth).
• 1 bay leaf.

Veggies (Optional but highly recommended)

• 2 cups chopped bok choy or napa cabbage.
• 1 cup sliced shiitake mushrooms.

Noodles & Finishers

• 12 oz fresh ramen or udon OR 8 oz dried rice noodles.
• 1 tsp toasted sesame oil for the noodles.
• 1 tbsp chili oil (optional, for serving).
• 4 scallions, thinly sliced.
• Toasted sesame seeds, for garnish.
• Kimchi, lime wedges, and cilantro (optional, choose your vibe).

Instructions

1. Season the short ribs all over with salt and pepper. Be generous; they’re thick and deserve it.
2. Set the Instant Pot to Sauté (High). Add oil, then sear ribs in batches, 2–3 minutes per side, until deep brown. Don’t crowd the pot.
3. Transfer browned ribs to a plate. If the pot looks dry, add a splash more oil.
4. Add onion, ginger, and garlic. Sauté 2–3 minutes until fragrant and softened.
5. Stir in gochujang and cook 30 seconds. Add soy sauce and a splash of broth, scraping up browned bits. That fond is flavor money.
6. Return ribs to the pot. Add remaining broth, water if needed to mostly cover, fish sauce, brown sugar, star anise, cinnamon, bay leaf, and mushrooms/cabbage if using.
7. Lock the lid. Pressure cook on High for 35 minutes. Let pressure naturally release for 20 minutes, then quick-release any remaining steam.
8. Open the lid. Remove ribs to a board and discard bones. Shred meat into hearty pieces.
9. Strain the broth through a fine mesh if you prefer a clearer soup. Skim excess fat if you want it lighter (or don’t; no judgment).
10. Stir in rice vinegar. Taste and adjust salt, soy, and heat. Want spicier? Add more gochugaru or a hit of chili oil.
11. Cook noodles separately according to package directions until just tender. Drain, toss with sesame oil, and set aside.
12. Return shredded beef to the broth. Set Instant Pot to Sauté and simmer 2–3 minutes with bok choy leaves until greens are bright.
13. Build bowls: add noodles, top with beef, ladle in hot broth, and finish with scallions, sesame seeds, kimchi, and chili oil.
14. Serve immediately. Slurp loudly. Consider sharing, but no promises.

How to Store

Store broth and noodles separately. That’s how you keep the noodles from turning into a sad sponge.

• Fridge: 4 days for broth and beef in airtight containers. Noodles: 2–3 days tossed in a bit of sesame oil.
• Freezer: Broth and beef freeze up to 3 months. Leave 1 inch headspace in containers.
• Reheat: Simmer broth on the stovetop until hot. Warm noodles briefly in hot water or add fresh ones for best texture.

FYI, flavors deepen overnight. Tomorrow’s bowl might win an award.

What’s Great About This

• High-leverage cooking: You get luxe results without babysitting the pot.
• Flexible heat: Make it mild for kids, or turn it into a spice party for adults.
• Collagen-rich: Short ribs bring body and silkiness that feels indulgent without being heavy.
• One-pot (mostly): The pot does the time-consuming work; you do the fun part.
• Leftovers are elite: The broth tastes even more layered the next day.
• Customizable: Swap noodles, spin the spices, add vegetables—this soup is your canvas.

Common Mistakes to Avoid

• Skipping the sear: Browning builds flavor. Unseared meat = flat broth.
• Not deglazing: Scrape the fond with soy/broth. That’s the flavor you paid for.
• Cooking noodles in the pressure cycle: They’ll turn mushy. Cook them separately and add at the end.
• Rushing the release: The 20-minute natural release keeps beef tender and juicy.
• Under-seasoning: Taste and adjust salt, soy, and vinegar at the end. Big bones need big seasoning.
• Ignoring fat: Skim excess if you prefer lighter broth. Or keep it for that glossy, rich finish—your call.

Recipe Variations

• Miso-Shoyu: Add 2 tbsp white miso after cooking and bump soy by 1 tbsp. Umami bomb.
• Thai-Inspired: Swap star anise/cinnamon for lemongrass and kaffir lime leaves. Finish with lime and Thai basil.
• Five-Spice Heat: Use Chinese five-spice instead of star anise/cinnamon, and add a splash of Shaoxing wine.
• Birria-ish: Sub gochujang with 2 tbsp chipotle in adobo and a tsp ancho powder. Garnish with lime and cilantro.
• Low-Carb: Replace noodles with zucchini ribbons or shirataki. Keep the beef; it’s the hero.
• Mild Family Version: Halve the gochujang and skip gochugaru. Add extra mushrooms and greens.
• Extra Veg: Carrots, daikon, and baby corn play nice. Add after pressure cook and simmer 5 minutes.

FAQ

Can I use boneless short ribs?

Yes, but bones add serious body to the broth. If you go boneless, consider adding 1 cup extra collagen-rich stock or a small marrow bone for depth.

How spicy is this soup, really?

It’s medium heat by default. Reduce gochugaru and gochujang for mild, or add chili oil and more gochugaru for sweat-level spice. You’re the boss.

What noodles work best?

Fresh ramen or udon bring great chew. Rice noodles are lighter and gluten-free. Cook to al dente separately, then add to bowls for peak texture.

Can I make this on the stovetop?

Absolutely. Sear, build the broth, then simmer covered for 2–2.5 hours until ribs are tender. Same technique, just more time and occasional checks.

Do I really need the natural release?

Yes. Natural release lets the meat relax and re-absorb juices. Quick-releasing too soon can make it tougher—no one asked for chewy short ribs.

How do I skim fat easily?

Chill the broth and lift the solid fat layer, or use a fat separator. If you serve immediately, skim with a ladle across the surface.

Can I make it ahead for a party?

Totally. Make the broth and beef a day ahead, chill, and reheat. Cook noodles fresh the day of for ideal texture.

What if my broth tastes flat?

Adjust salt and soy first, then add a touch more rice vinegar for brightness. A small pinch of sugar can balance heat and umami.

Is fish sauce mandatory?

No, but it’s a depth cheat. If skipping, add an extra 1 tbsp soy and a dash of Worcestershire. IMO, fish sauce wins.

Can I use a different cut of beef?

Chuck roast works in a pinch, but short ribs bring superior gelatin and richness. If using chuck, add extra bones or collagen-rich stock for body.

Final Thoughts

This Instant Pot Spicy Short Rib Noodle Soup is the definition of high-impact cooking: huge flavor, minimal effort, repeat-worthy results. Build the base right, cook noodles smart, and let the pressure cooker do the heavy lifting.

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