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Instant Pot Spicy Short Rib Noodle Soup

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Instant Pot Spicy Short Rib Noodle Soup is a bold, savory, and soul-warming dish made with fall-off-the-bone beef short ribs, aromatic broth, and slurp-worthy noodles. Infused with garlic, ginger, chili, and soy sauce, this rich and spicy soup delivers deep flavor in a fraction of the time thanks to pressure cooking.

Why You’ll Love This Recipe

  • Fast & flavorful – The Instant Pot delivers slow-simmered taste in under an hour.
  • Tender short ribs – Cooked to perfection, rich and melt-in-your-mouth.
  • Spicy and satisfying – Perfect for cold nights or when you crave bold flavor.
  • Customizable heat level – Add more or less chili to suit your taste.
  • Complete meal in a bowl – Protein, noodles, and veggies all in one.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Bone-in beef short ribs
  • Oil (vegetable or sesame)
  • Onion, sliced
  • Garlic, minced
  • Fresh ginger, grated
  • Red chili paste (like gochujang or sambal oelek)
  • Soy sauce
  • Rice vinegar
  • Beef broth or stock
  • Fish sauce (optional for umami)
  • Brown sugar or honey
  • Star anise (optional for depth)
  • Scallions, chopped
  • Noodles (ramen, rice noodles, or udon)
  • Bok choy, spinach, or napa cabbage
  • Lime wedges (for serving)
  • Fresh cilantro or Thai basil (for garnish)
  • Soft-boiled eggs (optional topping)

Directions

1. Sear the Short Ribs:

  • Set the Instant Pot to Sauté mode. Add oil and brown the short ribs on all sides (about 3–4 minutes per side).
  • Remove ribs and set aside.

2. Sauté Aromatics:

  • In the pot, add sliced onion, garlic, and ginger. Sauté until fragrant, about 2–3 minutes.
  • Stir in chili paste, soy sauce, rice vinegar, fish sauce (if using), brown sugar, and star anise.

3. Pressure Cook:

  • Return the short ribs to the pot.
  • Pour in beef broth to cover (about 4–5 cups).
  • Lock the lid and cook on High Pressure for 45 minutes, then let the pressure naturally release for 15–20 minutes.

4. Shred the Meat & Strain the Broth:

  • Remove short ribs, discard bones, and shred meat.
  • (Optional) Strain broth for a cleaner texture, then return to pot.
  • Return shredded meat to the broth.

5. Cook the Noodles & Veggies:

  • Set Instant Pot to Sauté.
  • Add noodles and greens (bok choy, spinach, etc.) and cook for 3–5 minutes until tender.

6. Assemble and Serve:

  • Divide noodles and greens into bowls. Ladle broth and short ribs over top.
  • Garnish with scallions, cilantro, and soft-boiled eggs.
  • Squeeze fresh lime over each bowl and serve hot.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes (plus 15–20 min natural release)
  • Total Time: ~1 hour 15 minutes

Variations

  • Milder Version: Reduce chili paste and skip the optional chili oil garnish.
  • Korean-style twist: Use gochujang and add kimchi or daikon radish.
  • Low-carb option: Replace noodles with zucchini noodles or shirataki.
  • Vegetable add-ins: Mushrooms, carrots, or bean sprouts work beautifully.
  • Different noodles: Swap for soba, egg noodles, or glass noodles.

Storage/Reheating

  • Storage: Store broth and noodles separately in the fridge for up to 4 days.
  • Freezing: Freeze just the broth and shredded meat for up to 2 months. Add fresh noodles when reheating.
  • Reheating: Simmer on the stovetop or microwave gently until hot. Add a splash of broth if it thickens.

FAQs

Can I use boneless short ribs?

Yes, but bone-in adds more flavor to the broth.

What’s the best chili paste to use?

Gochujang, sambal oelek, or chili garlic sauce all work well.

Can I make this without an Instant Pot?

Yes! Simmer on the stovetop for 2.5 to 3 hours until the meat is tender.

How spicy is this soup?

It’s medium-spicy—adjust the chili paste to control heat.

Can I make it gluten-free?

Yes! Use tamari instead of soy sauce and gluten-free noodles.

What’s the best cut of beef if I can’t find short ribs?

Chuck roast or beef shank are great substitutes.

Can I use store-bought broth?

Yes, but homemade or bone broth adds richer flavor.

What kind of noodles work best?

Ramen, rice noodles, or udon all hold up well in the broth.

Can I add coconut milk?

Yes, for a creamy, Thai-inspired twist, stir in ½ cup of coconut milk at the end.

Do I have to strain the broth?

No, but it makes for a smoother, cleaner soup base.

Conclusion

Instant Pot Spicy Short Rib Noodle Soup is the perfect fusion of bold spices, tender beef, and comforting noodles—all made faster and easier with pressure cooking. It’s an impressive yet cozy meal that satisfies cravings for something hearty, rich, and soul-warming. Try it once and it just might become your go-to cold-weather favorite!

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Instant Pot Spicy Short Rib Noodle Soup

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This comforting Spicy Short Rib Noodle Soup is made easy in the Instant Pot. With melt-in-your-mouth beef, spicy broth, and chewy noodles, it’s the perfect cozy meal for chilly nights or when you’re craving something soul-warming and satisfying.

  • Author: Beth
  • Prep Time: 15 minutes
  • Chill Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup, Main
  • Method: Instant Pot
  • Cuisine: Asian-Inspired, Fusion

Ingredients

Scale

For the Short Ribs & Broth:

  • 2–2½ lbs bone-in beef short ribs
  • Salt and pepper, to taste
  • 1 tablespoon oil (sesame or vegetable)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon gochujang (Korean chili paste) or sambal oelek
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce (optional, but adds umami)
  • 6 cups beef broth
  • 1–2 teaspoons chili flakes or chili oil (to taste)
  • 1–2 teaspoons brown sugar or honey (optional to balance heat)

For the Noodles & Add-ins:

  • 6–8 oz ramen noodles, udon, or rice noodles
  • 1 cup sliced shiitake or cremini mushrooms (optional)
  • 2 cups baby bok choy or spinach
  • 2 green onions, sliced
  • Fresh cilantro, for garnish
  • Lime wedges & soft-boiled eggs (optional, for serving)

Instructions

  1. Sear the Short Ribs:

    • Season short ribs generously with salt and pepper.
    • Set Instant Pot to Sauté mode, add oil, and sear the ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.

  2. Build the Broth Base:

    • Add onion, garlic, and ginger to the pot and sauté for 2 minutes.
    • Stir in gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, scraping up browned bits.

  3. Pressure Cook:

    • Return short ribs to the pot and pour in beef broth.
    • Lock lid and cook on High Pressure for 45 minutes.
    • Allow natural release for 10–15 minutes, then quick release the remaining pressure.

  4. Shred & Strain:

    • Remove short ribs and shred meat off the bones (discard bones and any excess fat).
    • Optional: Strain the broth if you prefer a clearer soup.

  5. Cook Noodles & Finish:

    • Set pot to Sauté again. Add noodles and mushrooms if using; cook according to package instructions (usually 3–5 minutes).
    • Stir in shredded short rib meat and bok choy or spinach until wilted. Adjust seasoning with salt, soy sauce, or chili oil.

  6. Serve Hot:

    • Ladle into bowls and top with green onions, cilantro, soft-boiled egg, and a squeeze of lime.

Notes

  • Not into spicy? Use less gochujang and skip chili flakes.
  • Make it richer by adding a spoonful of miso paste or a splash of coconut milk.
  • Great for leftovers—the broth gets even better the next day!

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