Instant Pot Taiwanese Beef Noodle Soup
User Reviews
5
105 reviews
Excellent
-
Total Time
2 hrs
-
Servings
4 - 6
-
Calories
420 kcal
-
Course
Main Course, Soup
Instant Pot Taiwanese Beef Noodle Soup
Report
Instant Pot Taiwanese Beef Noodle Soup combines beef shank and chuck with a complex broth of aromatic spices, soy sauces, garlic, tomatoes, and chili bean paste. The pressure cooking method produces tender meat and rich broth flavored with star anise, Sichuan peppercorn, and other spices. Served with noodles and optional vegetables, this hearty soup is layered in savory and spicy notes.
Description
Instant Pot Taiwanese Beef Noodle Soup uses beef shank and chuck steak browned and cooked together with aromatics like onion, ginger, garlic, and tomato in an Instant Pot. The recipe incorporates various Chinese five-spice ingredients including star anise, cloves, cinnamon stick, Sichuan peppercorn, and cumin to create a deep, fragrant broth.
The cooking method involves toasting spices in the Instant Pot, browning the beef to build flavor, and simmering everything under pressure with soy sauces, doubanjiang (chili bean paste), and other seasonings. The resulting broth is rich, slightly spicy, and aromatic, developing tender beef that falls apart easily.
The soup is traditionally served with cooked noodles such as knife-cut varieties, accompanied by fresh garnishes like cilantro and green onions. Optional additions like Shanghai Bok choy or pickled mustard greens can provide textural contrast and brightness. This dish highlights a balance of hearty, earthy meat flavors with spicy warmth and herbal complexity.
Practical tips include optional parboiling of beef to reduce scum for clarity and instructions on vegetable cooking times. Rice wine is used to deglaze but can be substituted, and garnishes enhance the broth’s profile.
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Ingredients
Broth:
- 2 pounds (908g) beef shank
- 1 pound (454g) beef chuck steak
- 2 tablespoons (30ml) vegetable oil
- 1 (220g) onion sliced, large
- 3 talks (36g) green onions , separate white part, green part cut in half
- 3 (290g) Roma tomato halved
- 1 (56g) shallot , sliced
- 2 tablespoons (28g) ginger , sliced
- 8 cloves (34g) garlic , crushed
- 2 tablespoons (30g) doubanjiang chili bean paste; Chinese: 豆瓣醬
- 1 teaspoon (5g) tomato paste
- 3 - 6 (3g) dried red chili (adjust the amount according to the dried chili type)
- ¼ cup (63ml) rice wine (optional)
- 3 tablespoons (45ml) soy sauce regular
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- 1 tablespoon (15ml) dark soy sauce (optional)
- ½ teaspoon (1.6g) ground white pepper
- 15 grams rock sugar (or 1 tablespoon + 1 teaspoon (20g) granulated sugar)
- 6½ cups (1625ml) water cold
Spices:
- 3 - 4 (3.5 - 5g) star anise
- 4 (0.5g) cloves
- 2 (2.5g) black cardamom optional
- 2 (0.2g) bay leaf
- 1 (5.7g) cinnamon stick
- 1½ tablespoon (5.5g) Sichuan peppercorn
- 1 teaspoon (2g) coriander seeds
- 1 teaspoon (2g) fennel seeds
- 1 teaspoon (2g) cumin seeds
Noodles & Garnishes:
- noodles 100g - 120g per person, thin or thick, such as knife-cut noodles; cooked
- 20 grams cilantro finely chopped, fresh
- 1 - 2 talks green onions , finely sliced
- 80 grams vegetables optional, Shanghai Bok choy or spinach
- pickled green mustard optional, spicy or non-spicy; 酸菜
Instructions
- Optional - Parboil Beef Meat: Bring 4 quarts of water to a boil. Boil the beef for 5 minutes to clean and remove excess fat. Remove the beef, then rinse them in cold water. *Note: We usually skip this step when making beef noodle soups, and remove the fat/scums with a fat separator at the end.
- Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press “Saute” button to “Sauté More” to heat up Instant Pot. When the spices release their fragrance (~2.5 mins), remove and set aside the toasted spices.
- Brown Beef in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry the beef shanks and chuck roast steak, then lightly season one side of beef with salt. Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Lightly season the other side of beef with salt. Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes. Set aside the browned beef.
- Saute Onions and Tomatoes: Add 1 tbsp (15ml) vegetable oil in Instant Pot. Add in sliced onions, white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices, then saute for 5 minutes. Add in 8 crushed garlic cloves, green parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 - 6 dried red chilies, and all the toasted spices, then saute for another minute. While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into 1.5" - 2" cubes.
- Deglaze Instant Pot: Pour ¼ cup (63ml) rice wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Beef Broth: Add in browned beef, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock sugar, then give it a quick mix. Pour 6.5 cups (1625ml) cold water into the Instant Pot. Make sure the water level is right at or below the inner pot’s Maximum Fill Line. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 42 minutes, then 30 minutes Natural Release. Remove the lid carefully.
- Cook Vegetables and Noodles: When there are 10 minutes left on the Natural Release, start boiling water on the stovetop. Once the water starts boiling, season water with salt and 1 teaspoon of oil. Cook vegetables and noodles according to your preferences, then drain and set them aside.
- Strain Beef Broth: Transfer the beef to a large mixing bowl or plate. Strain the beef broth through a fine-mesh strainer. Remove the fat with a Fat Separator or skim them off with a ladle if desired.
- Season Beef Broth and Cut Beef Shanks: Cut the beef shanks into 1" - 1.5" cubes. Bring the tasty beef broth to a boil with the "Saute More" function. Taste and adjust the seasoning by adding more salt (we added roughly 2 - 3 large pinches of salt).
- Garnish & Serve: Assemble the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls. Pour in the piping hot rich & tasty beef broth. Garnish with finely sliced green onions, chopped cilantro, and pickled green mustard. Serve immediately & enjoy~
Equipments used:
Notes
- Parboil beef to remove impurities for a clearer broth, though this step can be skipped when removing scum with a fat separator later.
- Toast the spices in the Instant Pot to release their aroma before pressure cooking.
- Cook vegetables like Shanghai Bok choy for 2 minutes or spinach for 1 minute in boiling water before adding to the soup.
- Use dried chili amount according to desired spice level.
- Rice wine can be replaced with cold water if not available.
- Garnishes like cilantro and green onions add fresh contrast to the hearty soup.
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
20g
(7%)
Protein
37g
(74%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
87mg
(29%)
Sodium
1169mg
(49%)
Potassium
939mg
(20%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
685IU
(14%)
Vitamin C
15mg
(17%)
Calcium
90mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1169mg | 49% |
| Potassium | 939mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
105 reviews
Excellent
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