Sizzling Instant Pot Spicy Short Rib Noodle Soup Recipe

Hearty and robust, this instant pot spicy short rib noodle soup combines bold flavors that will warm you from the inside out.

Rich, tender meat falls apart with each spoonful, promising a deeply satisfying meal.

Tender beef chunks mingle with silky noodles in a broth that packs serious heat.

Layers of complex spices create a symphony of taste that dances across your palate.

Korean and Mexican influences blend seamlessly in this comforting yet adventurous dish.

Fragrant herbs and a touch of unexpected ingredients elevate this soup beyond traditional recipes.

You’ll want to gather everyone around the table for this memorable culinary experience that turns an ordinary dinner into something extraordinary.

Why Instant Pot Spicy Short Rib Noodle Soup Has Bold Flavor

• Speed up Dinner: This Instant Pot short rib noodle soup transforms tough meat into tender, melt-in-your-mouth perfection in under an hour, making it a weeknight warrior for busy home cooks.
• Flavor Explosion: Packed with bold Korean-inspired ingredients like gochujang, fish sauce, and chili flakes, this recipe delivers a punch of complex, spicy-sweet flavors that dance on your taste buds.
• Comfort in a Bowl: Hearty short ribs, silky noodles, and a rich broth create a soul-warming dish perfect for chilly evenings or when you need a comforting meal that feels like a warm hug.
• Customizable Culinary Adventure: From optional mushrooms to toppings like soft-boiled eggs and fresh herbs, this recipe invites personal creativity and lets home chefs make the dish their own signature creation.

Ingredients For Instant Pot Spicy Short Rib Noodle Soup

• Short Ribs: Rich, tender meat that becomes fall-apart soft and adds deep flavor to the soup.
• Beef Broth: Creates a robust and hearty base for the soup's liquid foundation.

• Onion, Garlic, Ginger: Classic aromatic trio that builds a complex and fragrant soup base.
• Gochujang, Soy Sauce, Rice Vinegar, Fish Sauce: Korean and Asian-inspired seasonings that provide depth, umami, and tangy heat.
• Brown Sugar: Balances the spicy and savory elements with a subtle sweetness.
• Chili Flakes: Adds a spicy kick and layers of heat to the soup.

• Noodles: Provides a satisfying and filling base for the soup; choose Asian-style noodles like ramen or udon.
• Mushrooms: Optional ingredient that adds earthy texture and flavor.
• Bok Choy or Spinach: Fresh green vegetables that bring nutritional value and a light, crisp element.

• Green Onions, Cilantro: Fresh herbs that add brightness and visual appeal.
• Soft-Boiled Egg: Creamy and rich topping that enhances the soup's texture.
• Lime: Adds a fresh, citrusy brightness to cut through the rich broth.
• Chili Oil: Optional finishing touch for extra heat and flavor.

Steps To Cook Instant Pot Spicy Short Rib Noodle Soup

Step 1: Sizzle and Brown the Meat

Heat up your Instant Pot and get ready for flavor magic! Grab those juicy short ribs and give them a generous sprinkle of salt and pepper. Drizzle some oil into the pot and watch the meat transform with a beautiful golden-brown crust. Sear each side until they’re perfectly caramelized, creating those mouthwatering flavor foundations.

Step 2: Awaken the Aromatic Base

• Chopped onions
• Minced garlic
• Freshly grated ginger

• Gochujang
• Soy sauce
• Rice vinegar
• Fish sauce
• Chili flakes
• Brown sugar

Scrape up all those delicious browned bits from the bottom of the pot.

Step 3: Pressure Cook to Tender Perfection

Nestle the seared short ribs back into the pot and pour in rich beef broth. Secure the lid and let the Instant Pot work its magic. Cook on high pressure, allowing the meat to become melt-in-your-mouth tender.

Step 4: Shred and Prepare

Carefully remove the short ribs and transform them into succulent shreds. Optional: Strain the broth for a crystal-clear soup base that’s bursting with flavor.

Step 5: Noodle and Veggie Finale

• Noodles
• Mushrooms (if using)

Watch them cook to perfection. Gently fold in the shredded meat and green goodness like bok choy or spinach. Give the seasoning a final taste test and adjust as needed.

Step 6: Serve with Flair

• Sliced green onions
• Fresh cilantro
• A perfectly soft-boiled egg
• A zesty lime squeeze

Tips To Make Instant Pot Spicy Short Rib Noodle Soup Extra Tender

• Sear for Maximum Flavor: Always pat short ribs dry before seasoning to ensure a perfect, caramelized crust that locks in deep, rich flavors during searing.
• Manage Spice Levels Wisely: Customize heat by adjusting gochujang and chili flakes amounts, allowing everyone from mild-lovers to spice enthusiasts to enjoy the soup.
• Optimize Meat Tenderness: Let short ribs rest after pressure cooking to allow meat fibers to relax, resulting in meltingly tender, fall-apart protein that's incredibly succulent.
• Noodle Selection Matters: Choose sturdy Asian noodles like udon or wheat noodles that can withstand pressure cooking and absorb the robust, spicy broth without becoming mushy.
• Quick Meal Prep Hack: Make extra broth and shredded meat in advance, storing separately in refrigerator for up to 3-4 days, enabling rapid weeknight soup assembly.

Storage Tips For Instant Pot Spicy Short Rib Noodle Soup

• Refrigerate leftover soup in an airtight container for up to 4 days.
• Cool the soup completely before storing to prevent bacterial growth.
• Separate the noodles from the broth when storing to maintain their texture and prevent soggy results.
• When reheating, gently warm the soup on the stovetop or in the microwave, adding a splash of beef broth to restore moisture.
• Freeze the broth and meat separately for optimal quality, keeping them fresh for up to 3 months.
• Thaw overnight in the refrigerator before reheating, and always ensure the soup reaches a steaming hot temperature before serving.
• Avoid refreezing previously frozen soup to maintain the best flavor and safety standards.

Top Pairings With Instant Pot Spicy Short Rib Noodle Soup

• Pair with Bold Red Wine: Complement the spicy, rich short rib noodle soup with a robust Cabernet Sauvignon or Syrah, whose full-bodied flavor and tannins cut through the dish's richness and match its intense spice profile.
• Serve with Korean Soju: Enhance the Korean-inspired flavors by pairing with a crisp, clean soju that balances the soup's heat and provides a refreshing counterpoint to the deep, meaty broth.
• Add Crisp Side Salad: Create a light contrast with a quick cucumber and radish salad dressed in rice vinegar and sesame oil, offering a cool, crunchy texture that refreshes the palate between spicy bites.
• Complement with Kimchi: Include traditional Korean kimchi as a side dish, its tangy, fermented flavor and probiotic qualities perfectly complement the soup's complex, spicy profile and add depth to the overall meal experience.

Fun Twists On Instant Pot Spicy Short Rib Noodle Soup

• Korean Comfort Bowl: Swap short ribs with ground beef or pulled chicken for a quicker, lighter version that maintains bold Korean flavor profiles.
• Vegetarian Hearty Soup: Replace meat with firm tofu, mushrooms, and plant-based protein. Use vegetable broth and double the gochujang for extra depth and spiciness.
• Seafood Korean Noodle Soup: Substitute short ribs with fresh shrimp or white fish chunks. Reduce cooking time and add delicate seafood during the last 5 minutes of noodle preparation.
• Fusion Ramen Style: Incorporate different noodle types like udon or soba. Add crispy seaweed, corn kernels, and a soft-boiled egg for a Japanese-inspired presentation.

Common Questions On Instant Pot Spicy Short Rib Noodle Soup

• What makes this short rib noodle soup special?

This soup combines Korean-inspired flavors with tender, melt-in-your-mouth short ribs and a spicy, rich broth that’s packed with depth and complexity. The gochujang and chili flakes give it a unique kick that sets it apart from traditional noodle soups.

• Can I make this recipe less spicy?

Absolutely! Simply reduce the amount of gochujang and chili flakes, or omit them entirely. You can control the heat level by adjusting these ingredients to suit your taste preferences.

• Do I need an Instant Pot to make this recipe?

While an Instant Pot makes the process faster and easier, you can adapt this recipe to a slow cooker or traditional stovetop method. Just increase the cooking time and ensure the short ribs become tender and easily shreddable.

• What are the best noodles to use in this soup?

Ramen noodles work great, but you can also use udon, rice noodles, or even egg noodles. Choose a noodle that holds up well in a hearty broth and complements the rich, spicy flavors of the short rib soup.

Instant Pot Spicy Short Rib Noodle Soup Recipe

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4.8 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Spicy Short Rib Noodle Soup elevates comfort dining with Korean-inspired depths of flavor. Hearty meat melts into rich broth, promising warmth and zesty excitement for home cooks craving bold, satisfying meals you’ll dream about.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 pounds (1 kilogram) bone-in beef short ribs
• 2 cups baby bok choy or spinach
• 2 green onions, sliced
• Fresh cilantro, for garnish

Aromatics and Seasonings:

• 1 small onion, chopped
• 4 garlic cloves, minced
• 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 (optional, but adds umami)
• ½ teaspoons chili flakes or chili oil (to taste)
• ½ teaspoons brown sugar or honey (optional to balance heat)
• Salt and pepper, to taste

Liquid and Noodles:

• 1 tablespoon oil (sesame or vegetable)
• 6 cups beef broth
• 68 ounces (2 kilograms) ramen noodles, udon, or rice noodles
• 1 cup sliced shiitake or cremini mushrooms (optional)
• Lime wedges & soft-boiled eggs (optional, for serving)

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Instructions

1. Prepare the protein by generously seasoning short ribs with salt and pepper. Activate the Instant Pot’s searing function and introduce oil, carefully browning the meat on all surfaces until a rich, caramel-colored exterior develops.
2. Create an aromatic flavor foundation by sautéing finely chopped onions, minced garlic, and grated ginger. Incorporate gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, carefully deglazing the pot to capture all caramelized remnants.
3. Reintroduce the seared short ribs into the pot and generously pour beef broth. Secure the lid and engage high-pressure cooking for three-quarters of an hour. Allow natural pressure dissipation for approximately ten minutes before releasing residual steam.
4. Extract the short ribs and methodically separate tender meat from bones, discarding connective tissue and excess fat. Optionally, strain the deeply flavored broth to achieve a pristine clarity.
5. Reactivate the Instant Pot’s sauté mode and introduce noodles and sliced mushrooms. Cook until noodles reach optimal tenderness. Gently fold in shredded meat and delicate bok choy or spinach, allowing greens to wilt slightly. Calibrate seasoning with additional salt, soy sauce, or chili oil to enhance depth.
6. Transfer the steaming soup into serving vessels. Garnish with thinly sliced green onions, fresh cilantro, a perfectly prepared soft-boiled egg, and a vibrant lime wedge for a final, zesty touch.

Notes

• Ensure short ribs are at room temperature before searing to promote even browning and seal in maximum flavor.
• Choose high-quality, well-marbled short ribs for maximum tenderness and rich meaty taste in the soup.
• Create depth by toasting gochujang briefly before adding other liquid ingredients, which intensifies its complex spicy-sweet profile.
• Consider preparing broth a day ahead, allowing flavors to meld and develop more robust complexity overnight.
• Swap proteins easily by substituting short ribs with chicken thighs or beef chuck for different textural experiences.
• Use low-sodium broth to control salt levels, preventing an overly salty final dish.
• Gluten-free modification works perfectly by replacing regular noodles with rice noodles or zucchini spirals.
• Vegetarian adaptation possible by using mushroom broth, plant-based protein, and substituting fish sauce with miso paste.
• Control spice levels by adjusting chili flakes and gochujang quantity according to personal heat tolerance.

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

Nutrition

• Serving Size: 4
• Calories: 553
• Sugar: 4 g
• Sodium: 1230 mg
• Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 85 mg