Taiwanese Beef Noodle Soup in the Instant Pot (flavorful and authentic)

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles offer a low-carb option, and rice noodles are often cheaper.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar flavor with less heat, while red pepper flakes are cost-effective.

Cut beef shank into half-inch pieces.

Boil beef in water for 2-3 minutes to remove impurities, then set aside.

Turn on the Instant Pot to the sauté setting and add oil.

Add crushed garlic and ginger, sauté until fragrant.

Add chopped scallions, reserving some for garnish, and onion wedges, sauté until translucent.

Add fresh tomatoes and tomato paste to the pot.

Stir in soybean paste for flavor.

Add crushed red pepper for heat.

Add the boiled beef to the pot and stir to combine.

Pour in soy sauce and shaoxing wine, scraping up any bits from the bottom.

Add 5 cups of water and sprinkle in sugar.

Add the spice packet and one star anise to the pot.

Close the Instant Pot and set to stew meat setting for 60 minutes.

After cooking, carefully vent the steam and remove the spice packet and star anise.

Serve with cooked noodles and bok choy, garnished with scallions, cilantro, and pickled mustard greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary