Taiwanese Beef Noodle Soup is a rich, aromatic dish that’s a favorite in East Asian cuisine. This dish blends tender beef shank with savory spices and an umami-packed broth, creating a warming bowl of comfort. With the Instant Pot, this slow-cooked classic becomes easy to prepare, allowing you to bring authentic flavors to your table in a fraction of the time. Perfect for chilly days or when you’re craving something hearty and satisfying, this recipe is sure to become a favorite in your home.
Ingredients:
- 2.5 pounds of boneless beef shank, diced into 1-inch cubes
- 3 slices ginger
- 6 cloves garlic, peeled
- 1 onion, sliced
- 2 medium tomatoes, chopped
- 2.5 tablespoons Doubanjiang (spicy bean paste)
- 1.5 tablespoons sugar
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Shaoxing wine (Chinese cooking wine)
- 6 cups water (adjust to taste)
- 2 star anise pods
- 6 whole dried red chilies
- 1 tablespoon Sichuan peppercorns (optional)
- 1-2 bay leaves
- 1 small cinnamon stick
- White noodles, cooked according to package instructions
- Chopped fresh cilantro and scallions, for a vibrant garnish
Instructions:
- Prepare the Instant Pot: Set the Instant Pot to sauté mode. When hot, add the beef shank and sear until browned on all sides, then remove and set aside.
- Aromatics: Add ginger, garlic, and onion to the pot, stirring until they become fragrant, about 2-3 minutes.
- Add Tomatoes and Doubanjiang: Stir in the chopped tomatoes and Doubanjiang paste, cooking until the tomatoes break down slightly.
- Combine and Pressure Cook: Add the beef back into the pot along with sugar, soy sauces, Shaoxing wine, water, star anise, dried chilies, Sichuan peppercorns (if using), bay leaves, and cinnamon stick. Secure the lid, set the Instant Pot to high pressure, and cook for 35 minutes.
- Release and Season: Allow a natural release for 10 minutes before carefully venting the pressure. Taste and adjust salt or water if needed.
- Serve: Divide cooked noodles into bowls, ladle the beef soup over the noodles, and garnish with fresh cilantro and green onions. Serve hot.
Conclusion:
This Instant Pot Taiwanese Beef Noodle Soup offers a delicious and satisfying taste of Taiwan. With tender beef, aromatic spices, and rich broth, it’s a perfect balance of flavors in every spoonful. A comforting dish that’s easy to make and impressively flavorful, it brings a comforting, home-cooked experience to any dinner table.
Flavorful Instant Pot Taiwanese Beef Noodle Soup
Ingredients
- 2.5 pounds of boneless beef shank diced into 1-inch cubes
- 3 slices ginger
- 6 cloves garlic peeled
- 1 onion sliced
- 2 medium tomatoes chopped
- 2.5 tablespoons Doubanjiang spicy bean paste
- 1.5 tablespoons sugar
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Shaoxing wine Chinese cooking wine
- 6 cups water adjust to taste
- 2 star anise pods
- 6 whole dried red chilies
- 1 tablespoon Sichuan peppercorns optional
- 1-2 bay leaves
- 1 small cinnamon stick
- White noodles cooked according to package instructions
- Chopped fresh cilantro and scallions for a vibrant garnish
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode. When hot, add the beef shank and sear until browned on all sides, then remove and set aside.
- Aromatics: Add ginger, garlic, and onion to the pot, stirring until they become fragrant, about 2-3 minutes.
- Add Tomatoes and Doubanjiang: Stir in the chopped tomatoes and Doubanjiang paste, cooking until the tomatoes break down slightly.
- Combine and Pressure Cook: Add the beef back into the pot along with sugar, soy sauces, Shaoxing wine, water, star anise, dried chilies, Sichuan peppercorns (if using), bay leaves, and cinnamon stick. Secure the lid, set the Instant Pot to high pressure, and cook for 35 minutes.
- Release and Season: Allow a natural release for 10 minutes before carefully venting the pressure. Taste and adjust salt or water if needed.
- Serve: Divide cooked noodles into bowls, ladle the beef soup over the noodles, and garnish with fresh cilantro and green onions. Serve hot.