Instant Pot Spicy Short Rib Soup is a delightful dish that combines the rich, savory flavors of beef short ribs with the warmth of a spicy broth. This recipe is perfect for anyone looking for a comforting, hearty soup that can be made quickly in a pressure cooker. Whether you’re a busy parent seeking a family-friendly meal or a foodie eager to explore Korean cuisine, this recipe will satisfy your cravings and warm your soul. Speaking of satisfaction, did you know that the first recorded use of beef short ribs in cooking dates back to ancient times? These tender cuts have been enjoyed across cultures for centuries!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 6 servings | 15 minutes | 45 minutes | 1 hour | 450 |
Ingredients
- 2 lbs beef short ribs
- 1 tablespoon vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 6 cups beef broth
- 2 carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 1 package (about 8 oz) of rice noodles
- Green onions for garnish
- Salt and pepper to taste
Instructions
Step 1: Start by searing the beef short ribs. Set your Instant Pot to the sauté mode and add the vegetable oil. Once hot, add the short ribs in batches, browning them on all sides. This step adds depth to the flavor and helps to lock in the juices.
Step 2: Next, add the aromatics. After searing, remove the short ribs and set them aside. In the same pot, add the diced onion, minced garlic, and ginger. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
Step 3: Now, incorporate the spices. Stir in the gochujang and soy sauce, mixing well to combine the flavors. This will create a spicy base for your soup.
Step 4: Return the beef short ribs to the pot. Pour in the beef broth, scraping any browned bits from the bottom of the pot to ensure nothing goes to waste. Add the sliced carrots and shiitake mushrooms, then season with salt and pepper to taste.
Step 5: Set the Instant Pot to pressure cook. Close the lid, ensuring the valve is set to sealing. Cook on high pressure for 45 minutes. Once cooked, allow for a natural release for about 10-15 minutes before switching the valve to venting to release any remaining pressure.
Step 6: Once the pressure has released, remove the beef short ribs and shred the meat using two forks. Discard any excess fat, and return the shredded meat to the pot.
Step 7: Cook the rice noodles. Set the Instant Pot back to sauté mode, and add the rice noodles directly into the soup. Cook for about 5 minutes, or until the noodles are tender.
Step 8: Finally, garnish and serve. Ladle the soup into bowls and garnish with chopped green onions. Enjoy your Instant Pot Spicy Short Rib Soup hot for a cozy meal!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Cholesterol | 80mg |
| Sodium | 750mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 3g |
| Protein | 35g |
For a visual guide, feel free to watch this Instant Pot Spicy Short Rib Noodle Soup video!
Helpful Tips and Variations
- Ingredient Substitutions: If you can’t find gochujang, you can substitute it with sriracha or another spicy chili paste, although the flavor may differ slightly.
- Shortcut: For a quicker version, you can use pre-cut beef short ribs or even beef stew meat.
- Recipe Variations: Feel free to add other vegetables like bok choy or spinach for added nutrition and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to a month; just make sure to leave out the noodles if you plan on freezing it, as they may become mushy upon reheating.
Kitchen Equipment Needed
- Instant Pot or any pressure cooker
- Cutting board
- Sharp knife
- Measuring spoons
- Serving bowls
For a perfect pairing, consider serving your soup with a side of crusty bread or steamed rice. A light, crisp salad or a glass of chilled white wine also complements the rich flavors beautifully.
When you’re craving something hearty, Instant Pot Spicy Short Rib Soup is the perfect solution. It provides a wonderful blend of umami and spice, making it a delightful addition to your weeknight dinner rotation. Don’t forget to share this recipe with your friends and subscribe to my blog for more delicious recipes!
Frequently Asked Questions
Q: Can I use bone-in short ribs for this recipe?
A: Yes, bone-in short ribs work wonderfully for this soup! They add extra flavor and richness to the broth.
Q: How spicy is the Instant Pot Spicy Short Rib Soup?
A: The spice level depends on how much gochujang you use. For a milder soup, start with 1 tablespoon and add more to taste.
Q: Can I make this soup in advance?
A: Absolutely! This soup is perfect for meal prep. Just store it in the refrigerator for up to 3 days or freeze it for a longer shelf life.
Q: What type of noodles are best for this soup?
A: Rice noodles are excellent for this recipe, but you can also use egg noodles or even ramen noodles if you prefer!
Q: Can I add other vegetables to the soup?
A: Definitely! Feel free to add vegetables like bok choy, zucchini, or bell peppers for added nutrients and flavors.
Q: Is this recipe gluten-free?
A: To make this soup gluten-free, ensure you use gluten-free soy sauce and check that your gochujang is gluten-free as well.
Q: How do I store leftovers properly?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
