Instant Pot Spicy Short Rib Noodle Soup

Instant Pot Spicy Short Rib Noodle Soup: A Cozy Bowl of Bold Flavors

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​There’s something magical about a steaming bowl of noodle soup on a chilly evening—especially when it’s packed with tender short ribs, slurp-worthy noodles, and a spicy, gingery broth that warms you from the inside out. This Instant Pot Spicy Short Rib Noodle Soup is my go-to when I need comfort food with a kick, minus the hours of simmering.​

Whether you’re juggling work, wrangling kids, or just craving something soul-soothing, this dish delivers big flavor with minimal effort. The Instant Pot does the heavy lifting, transforming humble ingredients into a rich, satisfying meal that tastes like it’s been simmering all day. Plus, it’s customizable—dial up the heat, swap in your favorite noodles, or add extra veggies to make it your own.​

So, grab your apron and let’s dive into this flavorful journey together. Trust me, your taste buds will thank you.

Why You’ll Love This Instant Pot Spicy Short Rib Noodle Soup

  • Quick & Easy: The Instant Pot cuts down cooking time without sacrificing flavor.

  • Flavor-Packed: Gochujang, ginger, and garlic create a bold, spicy broth.

  • Comforting: Tender short ribs and chewy noodles make for a hearty, satisfying meal.

  • Customizable: Adjust the spice level, noodle type, and toppings to suit your preferences.​

Ingredients

  • 1 lb short ribs (meat removed from bone, fat trimmed, cut into small chunks)

  • 1 tbsp gochujang sauce (adjust for heat)

  • 1 tbsp tomato paste

  • 1 tbsp fresh ginger, minced

  • 6 garlic cloves, crushed or minced

  • 1 shallot, thinly sliced

  • 4–6 cups beef broth

  • 10–16 oz dry ramen noodles or stir-fry noodles (2–3 individual packs)

  • Spinach (optional, sautéed separately)

  • Scallions, sesame seeds, and sesame oil (for topping)

  • Salt and pepper (to taste)

  • Optional: splash of rice vinegar (to taste)​

Instructions

  1. Sauté Short Ribs: Set the Instant Pot to sauté mode. Season short rib chunks with salt. Sauté until browned on all sides.

  2. Add Aromatics: Add gochujang, tomato paste, ginger, garlic, and shallots. Cook for 1–2 minutes until fragrant.

  3. Pressure Cook: Pour in beef broth. Close the lid and cook on high pressure for 30 minutes.

  4. Release Pressure: Quick release or let the pressure release naturally. The meat should be fork-tender.

  5. Cook Noodles: Set to sauté mode again. Add noodles and cook until just softened. Season the broth with salt, pepper, and rice vinegar to taste.

  6. Prepare Spinach: In a separate pan, sauté the spinach if using.

  7. Assemble Bowls: Serve soup in bowls with noodles, short ribs, sautéed spinach, scallions, sesame seeds, and a drizzle of sesame oil.​

Cooking Tips

  • Adjusting Heat: Gochujang adds a spicy kick. Start with less if you’re sensitive to heat, and add more to taste.

  • Noodle Choices: Ramen noodles work great, but you can also use udon or rice noodles.

  • Broth Depth: For a richer broth, consider adding a splash of soy sauce or a dash of fish sauce.

  • Vegetable Boost: Add mushrooms, bok choy, or bean sprouts for extra nutrition and texture.​yeyfood.com

A Personal Touch

This recipe holds a special place in my heart. The first time I made it, my family gathered around the table, each slurping noodles and savoring the spicy broth. It reminded me of cozy dinners during my childhood, where the kitchen was filled with laughter and the aroma of hearty soups. Now, it’s a staple in our home, especially on chilly nights when we crave something warm and comforting.​

What to Serve with Spicy Short Rib Noodle Soup

  • Kimchi: Adds a tangy, spicy crunch that complements the rich broth.

  • Steamed Dumplings: Perfect for dipping into the flavorful soup.

  • Crispy Spring Rolls: Offer a delightful contrast in texture.

  • Pickled Vegetables: Provide a refreshing palate cleanser between bites.​Skinnytaste+5Skinnytaste+5niftyrecipe.com+5

Instant Pot Spicy Short Rib Noodle Soup

How to Store

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.

  • Freeze: Freeze the broth and meat separately from the noodles to prevent sogginess.

  • Reheat: Warm the broth and meat on the stove, then add freshly cooked noodles before serving.​yeyfood.com

FAQs

Can I make this without an Instant Pot?

Yes! Sear the short ribs in a large pot, add the aromatics and broth, then simmer on low for 2–3 hours until the meat is tender. Add noodles and cook until softened.​

Is there a vegetarian version?

Absolutely. Substitute short ribs with mushrooms or tofu, and use vegetable broth instead of beef broth.​

Where can I find gochujang?

Gochujang is available in most Asian grocery stores or online. It’s a staple in Korean cooking, known for its spicy-sweet flavor.​

This Instant Pot Spicy Short Rib Noodle Soup is more than just a meal; it’s a warm hug in a bowl. Whether you’re seeking comfort on a cold day or impressing guests with bold flavors, this dish delivers. So, tie on your apron, fire up the Instant Pot, and let the magic unfold. Happy cooking!​

Looking for more cozy recipes? Check out our Hearty Chicken Stew and Vegetarian Ramen Bowl for more comforting delights.

For more information on gochujang and its uses, visit Better Homes & Gardens.

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Instant Pot Spicy Short Rib Noodle Soup Instant Pot Spicy Short Rib Noodle Soup: A Cozy Bowl of Bold Flavors

Instant Pot Spicy Short Rib Noodle Soup: A Cozy Bowl of Bold Flavors

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  • Author: Amanda Thompson
  • Total Time: 50 minutes
  • Yield: 2–4 servings 1x
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Description

Instant Pot Spicy Short Rib Noodle Soup is a bold, comforting dish featuring tender short ribs simmered in a spicy, gingery gochujang broth. With chewy noodles and flavorful toppings, it’s the perfect quick comfort meal that tastes like it simmered all day.

Ingredients

Scale

  • 1 lb short ribs (meat removed from bone, fat trimmed, cut into small chunks)

  • 1 tbsp gochujang sauce (adjust to taste)

  • 1 tbsp tomato paste

  • 1 tbsp fresh ginger, minced

  • 6 garlic cloves, crushed or minced

  • 1 shallot, thinly sliced

  • 4–6 cups beef broth

  • 10–16 oz dry ramen noodles or stir-fry noodles (2–3 individual packs)

  • Spinach (optional, sautéed separately)

  • Scallions, sesame seeds, and sesame oil (for topping)

  • Salt and pepper (to taste)

  • Optional: splash of rice vinegar (to taste)

Instructions

  1. Sauté Short Ribs: Turn Instant Pot to sauté mode. Season short ribs with salt and cook until browned on all sides.

  2. Add Aromatics: Stir in gochujang, tomato paste, ginger, garlic, and shallots. Cook for 1–2 minutes until fragrant.

  3. Pressure Cook: Pour in the beef broth. Seal the lid and cook on high pressure for 30 minutes.

  4. Release Pressure: Use quick release or allow natural release. Ensure the meat is fork-tender.

  5. Cook Noodles: Return to sauté mode. Add noodles and cook until tender. Adjust seasoning with salt, pepper, and rice vinegar.

  6. Prepare Spinach: Sauté spinach in a separate pan if using.

  7. Assemble Bowls: Ladle soup into bowls. Add short ribs, noodles, sautéed spinach, and toppings like scallions, sesame seeds, and sesame oil.

Notes

For more depth, add a splash of soy sauce or fish sauce to the broth.

Adjust spice level by increasing or decreasing gochujang.

Udon or rice noodles work well as substitutes.

Enhance with mushrooms, bok choy, or bean sprouts for extra texture.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Instant Pot (Pressure Cooking)
  • Cuisine: Asian-Inspired / Korean Fusion

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