Instant Pot Taiwanese Beef Noodle Soup

Ingredients

• 2 lb beef (Chopped into chunks; the source does not specify the cut.)
• cooking oil (A little, for sautéing.)
• 3 slices fresh ginger
• 8 cloves garlic (Chopped or minced.)
• 1 large onion (Chopped.)
• 3 green onions (Cut into manageable pieces or chopped.)
• 3 tomatoes (Chopped.)
• 3 tbsp doubanjiang (Use spicy or non-spicy, or half spicy and half non-spicy as the creator did.)
• 3 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 0.5 cup Shaoxing wine
• 1.5 tbsp sugar or rock sugar (Use either regular sugar or rock sugar.)
• 6 cups water
• 2 star anise
• 2 bay leaves
• 1 tbsp Sichuan peppercorns
• 1 carrot (Chopped or sliced.)
• noodles (Use your preferred noodles; quantity not specified.)
• vegetables (Vegetables of choice, cooked separately; quantity not specified.)
• pickled mustard greens (Optional accompaniment.)

Steps

1. 1

   Set an Instant Pot to Sauté. Add a little cooking oil and allow it to heat until shimmering.

2. 2

   Add the chopped onion, ginger, and garlic. Sauté for 2–3 minutes, stirring occasionally, until softened and fragrant.

3. 3

   Add the chopped beef. Sauté for 2–3 minutes, turning the pieces so they begin to brown on the outside.

4. 4

   Add the doubanjiang. Stir it into the beef and aromatics, then cook for another 1–2 minutes so the paste becomes fragrant.

5. 5

   Add the light soy sauce, dark soy sauce, and Shaoxing wine. Stir thoroughly, scraping the bottom of the pot if needed to loosen any browned bits.

6. 6

   Add the green onions, star anise, bay leaves, Sichuan peppercorns, chopped tomatoes, and carrot.

7. 7

   Pour in the water. Add the sugar or rock sugar, and stir briefly to distribute the liquid and seasonings.

8. 8

   Close and lock the Instant Pot lid, ensuring the pressure valve is set to sealing. Cook on High Pressure for 45 minutes.

9. 9

   When the pressure cooking finishes, allow the pot to release pressure naturally for 15–20 minutes. Carefully release any remaining pressure before opening the lid.

10. 10

    Taste the broth and adjust the seasoning only if needed. For a clearer broth, strain out the aromatics and spices before serving, reserving the beef and broth.

11. 11

    While the beef soup cooks or after it finishes, cook the noodles separately according to their package directions. Cook the chosen vegetables separately as well, then drain them.

12. 12

    Divide the cooked noodles and vegetables among serving bowls. Top with the beef and ladle over the hot broth. Serve immediately, optionally with pickled mustard greens.

Notes

The source does not specify the beef cut, noodle type, noodle quantity, vegetable quantity, or amount of cooking oil. Pickled mustard greens are recommended as an optional accompaniment. The transcript also mentions kimchi and cucumber, but these are not included in the posted ingredient list.

Nutrition per serving

• main
• soup
• noodle dish
• Instant Pot
• pressure-cooked
• Taiwanese
• comfort food
• spicy optional