Try This Bold Instant Pot Spicy Short Rib Noodle Soup Recipe

Comfort meets excitement in this mouthwatering instant pot spicy short rib noodle soup that promises pure culinary magic.

Tender meat falls apart with each spoonful, creating a symphony of rich flavors.

Layers of warmth dance through a broth packed with bold spices and depth.

Hearty noodles curl around succulent meat, inviting you to savor every incredible bite.

Weeknight dinners just got a serious upgrade with this soul-warming recipe.

Complex yet simple, the dish delivers restaurant-quality results without spending hours in the kitchen.

You’ll be amazed how quickly this incredible meal comes together with minimal effort.

One slurp will convince you this soup deserves a permanent spot in your dinner rotation.

Spicy Short Rib Noodle Soup in the Instant Pot

• Instant Pot transforms complex short rib soup into a hassle-free meal, reducing traditional cooking time from hours to just 45 minutes of pressure cooking.
• Gochujang, fish sauce, and chili flakes create a bold, spicy broth that delivers intense Korean-inspired taste with minimal ingredient complexity.
• Easy to adapt for different dietary preferences by swapping noodles, proteins, or adjusting spice levels, making it perfect for family dinners or casual gatherings.
• Professional-level flavors achieved through simple techniques like searing meat and layering aromatics, allowing home cooks to replicate gourmet restaurant experiences with basic kitchen skills.

What You Need for Short Rib Noodle Soup

• Short Ribs: Tender, flavorful base for the soup with rich marbling.
• Beef Broth: Deep meaty foundation providing essential soup liquid.

• Onion, Garlic, Ginger: Classic flavor base with warm, pungent notes.
• Gochujang: Korean chili paste adding complex heat and depth.
• Soy Sauce: Salty umami enhancer with traditional Asian profile.
• Rice Vinegar: Bright acidic balance to rich meat.
• Fish Sauce: Concentrated savory depth with marine undertones.
• Brown Sugar: Subtle sweetness to round out spicy flavors.
• Chili Flakes: Additional heat layer with subtle smoky notes.

• Noodles: Hearty soup base with satisfying texture.
• Mushrooms: Optional earthy texture and umami boost.
• Bok Choy, Spinach: Fresh green element with light nutrition.

• Green Onions, Cilantro: Fresh herb brightness and color.
• Soft-Boiled Egg: Creamy protein topping.
• Lime: Zesty citrus finish to cut through richness.
• Chili Oil: Optional extra heat and shine.

Quick Cooking Steps for Spicy Short Rib Soup

Step 1: Prepare Short Ribs

Heat Instant Pot and coat short ribs with salt and black pepper. Drizzle oil into pot and sear ribs until golden brown on all surfaces. Work in batches to prevent overcrowding. Transfer browned ribs to separate plate.

Step 2: Create Flavor Foundation

• Diced onions
• Minced garlic
• Grated ginger

• Gochujang
• Soy sauce
• Rice vinegar
• Fish sauce
• Red chili flakes
• Brown sugar

Scrape pot’s bottom to release caramelized bits.

Step 3: Pressure Cooking Magic

Return short ribs to pot. Pour beef broth covering meat completely. Secure lid and activate high-pressure cooking mode. Cook for 45 minutes. Allow natural pressure release for 10-15 minutes, then quickly release remaining pressure.

Step 4: Meat Preparation

Pull out short ribs and shred meat using two forks. Discard bones and excess fat. Optionally strain broth for clearer consistency.

Step 5: Noodle and Vegetable Integration

• Noodles
• Mushrooms

Cook according to package directions. Mix in shredded meat and leafy greens. Allow greens to wilt slightly.

Step 6: Gorgeous Serving

• Chopped green onions
• Fresh cilantro
• Soft-boiled egg
• Lime wedge

Drizzle chili oil for extra kick.

Tips for Fall-Off-the-Bone Short Ribs Every Time

• Choose Quality Meat: Select well-marbled, bone-in short ribs for maximum flavor and tenderness, ensuring a rich and succulent soup base.
• Sear for Depth: Take time to brown short ribs thoroughly, creating a delicious caramelized exterior that adds incredible depth to the broth.
• Balance Spice Levels: Adjust gochujang and chili flakes to suit your heat tolerance, starting with less and adding more as needed for personalized flavor.
• Optimize Noodle Texture: Cook noodles directly in the broth for maximum flavor absorption, but watch carefully to prevent overcooking and maintain perfect al dente consistency.
• Customize Toppings: Experiment with additional garnishes like pickled vegetables, crispy shallots, or sesame seeds to add extra texture and personal flair to the soup.

Storing and Reheating Short Rib Soup the Smart Way

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator, keeping broth and noodles separate to prevent soggy texture.
• Transfer cooled soup without noodles to freezer-safe containers, storing for maximum 2 months; freeze meat and broth separately for best quality.
• Warm broth in a pot over medium heat, adding fresh noodles and meat when hot; stir occasionally to prevent sticking and ensure even heating.
• Reheat soup in short 30-second intervals, stirring between each to distribute heat evenly and prevent overcooking meat or noodles.

What to Serve with Spicy Short Rib Soup

• Complement the rich, spicy short rib noodle soup with crisp, refreshing pairings that balance its intense profile.
• Choose a medium-bodied red like Pinot Noir or Beaujolais, whose fruity notes and light tannins cut through the soup's spiciness and fatty richness.
• Serve with traditional banchan like kimchi or pickled radishes, which provide tangy, acidic contrast and cleanse the palate between bites.
• Add a side of crispy vegetable tempura or spring rolls to introduce a crunchy element that provides delightful textural contrast to the tender short rib meat and soft noodles.

Flavor Additions for Your Noodle Soup Game

• Vegetarian Comfort: Replace short ribs with firm tofu or seitan, using vegetable broth and adding extra umami with miso paste or mushroom powder.
• Gluten-Free Friendly: Swap soy sauce for tamari, use rice noodles instead of wheat noodles, and ensure gochujang is gluten-free.
• Low-Carb Korean Soup: Substitute noodles with spiralized zucchini or cauliflower rice, keeping the rich, spicy broth and tender protein.
• Slow Cooker Alternative: Transfer all ingredients to a slow cooker after searing ribs, cook on low for 8 hours for tender meat and deep flavors.

Instant Pot Short Rib Soup Questions Solved

• What makes gochujang special in this recipe?

Gochujang is a Korean red chili paste that adds deep, spicy, and slightly sweet flavor to the broth. It provides a complex heat and rich umami taste that elevates the entire soup’s profile.

• Can I use a different cut of meat if short ribs are unavailable?

Yes, you can substitute with chuck roast or beef brisket. These cuts have similar fat content and will become tender when pressure cooked. Just ensure the meat is well-marbled for the best results.

• How spicy is this soup, and can I adjust the heat level?

The spice level depends on the amount of gochujang and chili flakes you use. You can reduce or increase these ingredients to control the heat. For a milder version, use less chili flakes and start with a smaller amount of gochujang.

• Is this recipe gluten-free friendly?

Not automatically. To make it gluten-free, use tamari instead of soy sauce, ensure your gochujang is gluten-free, and choose gluten-free noodles. Always check individual ingredient labels to confirm.

Instant Pot Spicy Short Rib Noodle Soup Recipe

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4.5 from 9 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Hearty Korean-inspired instant pot spicy short rib noodle soup delivers intense comfort with rich, tender meat melting into a bold, complex broth. Spices and slow-cooked beef create an irresistible bowl that draws you into a warm culinary embrace.

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Ingredients

Scale 1x2x3x

Main Protein:

• 22.5 pounds bone-in beef short ribs

Aromatics and Seasonings:

• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sambal oelek
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 12 teaspoons chili flakes
• 12 teaspoons chili oil
• 12 teaspoons brown sugar
• 12 teaspoons honey

Vegetables and Noodles:

• 68 ounces (1.93 kilograms) ramen noodles
• 68 ounces (1.93 kilograms) udon noodles
• 68 ounces (1.93 kilograms) rice noodles
• 1 cup sliced shiitake mushrooms
• 1 cup sliced cremini mushrooms
• 2 cups baby bok choy
• 2 cups spinach
• 2 green onions, sliced
• Fresh cilantro
• Lime wedges
• Soft-boiled eggs
• 6 cups beef broth

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Instructions

1. Prepare the short ribs by generously seasoning with salt and pepper, creating a flavorful base for the meat.
2. Activate the Instant Pot’s sauté function and heat oil to create a deep golden-brown crust on the short ribs, developing rich caramelized flavors through careful browning on all surfaces.
3. Transform the pot’s foundation by sautéing aromatic onion, garlic, and ginger, releasing their intense fragrance and creating a complex flavor profile.
4. Introduce a symphony of Korean-inspired seasonings: gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, deglazing the pot and capturing all the delectable browned bits.
5. Nestle the seared short ribs back into the seasoned liquid, then pour beef broth to create a robust cooking environment for the meat.
6. Secure the Instant Pot lid and pressurize for 45 minutes, allowing the short ribs to become incredibly tender and infused with deep, multilayered flavors.
7. After cooking, permit a natural pressure release for 10-15 minutes, then carefully quick-release any remaining pressure to complete the cooking process.
8. Liberate the meat from the bones, meticulously shredding and discarding any excess fat, preserving only the most succulent portions.
9. Optionally strain the broth to achieve a pristine, clear soup base that highlights the intricate flavors.
10. Reactivate the sauté function and incorporate noodles and mushrooms, cooking them directly in the deeply flavored broth until perfectly tender.
11. Gently fold the shredded short rib meat back into the soup, then add bok choy or spinach, allowing the greens to wilt and integrate seamlessly.
12. Fine-tune the seasoning with additional salt, soy sauce, or a drizzle of chili oil to elevate the soup’s complexity.
13. Serve the steaming soup in individual bowls, garnishing with a vibrant sprinkle of green onions, fresh cilantro, a delicate soft-boiled egg, and a bright squeeze of lime to add freshness and depth.

Notes

• Ensure even browning by patting short ribs dry before searing, which helps develop a rich, caramelized exterior and locks in deep flavor.
• Experiment with different noodle types like udon, rice noodles, or ramen to customize the soup’s texture and match personal preferences.
• Consider reducing cooking time for more tender meat by cutting short ribs into smaller chunks, which also speeds up the overall cooking process.
• For a lighter version, swap beef short ribs with chicken thighs and adjust cooking time to 25 minutes under pressure, maintaining the same bold, spicy flavor profile.

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

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 90 mg