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Instant Pot Taiwanese Beef Noodle Soup
Instant Pot Taiwanese Beef Noodle Soup
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Instant Pot Taiwanese beef noodle soup: cozy comfort in half the time, tastier with each reheat. Perfect for chilly nights.
Ingredients:
  • For the broth
  • For precooking
  • 2 pounds boneless beef shank
  • 3 scallions, chopped into 1-inch segments
  • 1 (2-inch piece) fresh ginger, sliced
  • 3 star anise
  • 6 cups water
  • 3 tablespoons vegetable oil
  • 2 star anise
  • 2 bay leaves
  • 1/2 cup dark soy sauce
  • 1/2 cup soy sauce
  • 3 tablespoons toban djan (like Lee Kum Kee brand )
  • 3 tablespoons chili crisp
  • 2 tablespoons sugar
  • 4 cloves garlic, smashed
  • 2 teaspoons ground white pepper
  • 3 white onions, quartered
  • 4 roma tomatoes, quartered
  • 7 cups water
  • Salt, to taste
  • For the toppings
  • 3 medium bok choy, sliced lengthwise
  • 2 bundles dried wheat noodles
  • 1 scallion, sliced, to garnish
  • 4 sprigs fresh cilantro, to garnish (optional)
Instructions:
  • Prepare the beef shank: Place the beef shank, scallions, ginger, and star anise in the Instant Pot inner pot. Pour in enough water to reach the 4-quart mark, approximately 6 cups. Secure the lid, ensuring the valve is set to seal. precooking the beef shank will remove any excess scum and result in a cleaner, clearer broth.
  • Pressure cook the beef shank on high pressure for 10 minutes. Prepare an ice bath while the beef is cooking. Quick release the pressure, then transfer the beef to the ice bath for 10 minutes. Discard cooking water and rinse the inner pot.
  • Prepare the pot by heating it on the high sauté setting, then add oil. Slice the beef shank into 1/2-inch pieces. Bundle the star anise, ginger, and bay leaves in a spice ball or cheesecloth for easy removal later.
  • In the Instant Pot, combine dark soy sauce, soy sauce, toban djan, chili crisp, sugar, garlic, and white pepper. Mix well. Add onions, tomatoes, and beef shank. Fill with water up to the 4-quart mark (about 7 cups). Seal the lid and set the valve to seal. Cook on high pressure in manual mode for 1 hour and 20 minutes.
  • Prepare the bok choy and noodles: Boil a large pot of water. Add the bok choy and wheat noodles. Cook for 3 to 4 minutes following the noodle package instructions. Drain well.
  • After the pressure cooking time is complete and the Instant Pot beeps, release the pressure using the steam vent. Open the lid, discard the spice ball or cheesecloth, and season with salt according to your preference. Serve the soup in individual bowls with noodles and bok choy. Top with scallions and cilantro for garnish, if desired. Store the soup in the refrigerator for 3 to 5 days, and cook fresh noodles and bok choy separately or within a day. Reheat using the Instant Pot's "keep warm" function, stovetop, or microwave. If you enjoyed the recipe, please leave a review below.

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