If you’re looking for a deeply satisfying, flavor-packed bowl of comfort food, this Instant Pot Spicy Short Rib Noodle Soup is your answer. Inspired by rich Asian broths and slow-cooked meats, this dish combines tender, fall-apart beef short ribs with a spicy, umami-packed broth and chewy noodles. And the best part? Thanks to the Instant Pot, you can achieve slow-simmered flavor in under an hour!
Perfect for cold nights, busy weeknights, or whenever you’re craving something nourishing yet indulgent, this recipe is a must-try. Whether you’re an adventurous home cook or simply love a good noodle soup, this dish will elevate your cooking game.
- Rich, deep flavors in a fraction of the time – Traditional slow-cooked broths can take hours, but the Instant Pot cuts that time significantly without sacrificing taste.
- Customizable spice level – Adjust the heat to your preference with more or less gochujang and chili flakes.
- One-pot convenience – Less cleanup means more time enjoying your meal.
- Perfect for meal prep – Make ahead and store leftovers for easy lunches or dinners.
For the Short Ribs & Broth:
- 2–2 1/2 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)
- Instant Pot (or other pressure cooker)
- Tongs (for handling the short ribs)
- Sharp knife & cutting board
- Ladle (for serving)
- Strainer (optional for clearer broth)
- Bowls & chopsticks (for serving)
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.
- Make it less spicy – Reduce or omit the gochujang and chili flakes.
- Make it even richer – Add a splash of coconut milk for a creamy twist.
- Swap the protein – Use bone-in chicken thighs for a lighter version.
- Vegetarian option – Replace short ribs with firm tofu and use vegetable broth.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: The broth and shredded meat can be frozen separately for up to 3 months. Reheat and add fresh noodles before serving.
Reheating: Warm in a pot over low heat, adding a splash of water or broth to thin it out if needed.
- Drink: Pair with a crisp lager or a citrusy white wine to balance the spice.
- Side Dishes: Serve with kimchi, pickled vegetables, or a side of steamed rice.
1. Can I make this without an Instant Pot?
Yes! Use a slow cooker on low for 6-8 hours or a stovetop simmer for 2-3 hours until the ribs are tender.
2. What type of noodles work best?
Ramen, udon, or even rice noodles work great! Choose your favorite texture.
3. Can I make this ahead of time?
Absolutely! The broth actually tastes even better the next day. Just store the broth and noodles separately to prevent sogginess.
4. How can I adjust the spice level?
Reduce or increase the gochujang and chili flakes to your taste.
Now that you have everything you need to make this Instant Pot Spicy Short Rib Noodle Soup, it’s time to give it a try! If you loved this recipe, be sure to share it with friends and family, and don’t forget to subscribe to our blog for more delicious and easy-to-follow recipes!