Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4
from 1 vote
Instant Pot Beef & Noodles Soup
Course
Main Course
Cuisine
South East Asian
Keyword
Beef & Noodles Soup, beef brisket, BEEF SHANKS, star anise
Prep Time
1
hour
hour
20
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
2
hours
hours
35
minutes
minutes
Servings
8
Calories
728
kcal
Author
Corrie
Ingredients
1
tablespoon
vegetable oil
4
lb
beef shanks
1
large
onion
sliced thinly
1
tablespoon
fresh ginger
sliced tinly
10 ½
cups
water
divided
¼
cup
fish sauce
2
tablespoon
soy sauce
1
tablespoon
sugar
2
star anise pods
1
cinnamon stick
4
whole cloves
1
teaspoon
whole black peppercorns
salt
as required
1 ½
lb
beef brisket
10
cups
water
1
lb
thin rice noodles
prepared according to package’s directions
2
cup
bean sprouts
1
cup
fresh cilantro leaves
½
cup
fresh basil leaves
2-3
Serrano chilies
sliced thinly
2
tablespoon
soy sauce
Instructions
Add the oil in the Instant Pot and select “Sauté”. Now, add the beef shanks and sear for about 3 minutes per side.
With a slotted spoon, transfer the shanks into a bowl
In the pot, add the onions and ginger and cook for about 5-6 minutes.
Add ½ cup of water and scrape the browned bits from the bottom.
Select “Cancel” and stir in the cooked beef shanks, fish sauce, soy sauce, sugar, whole spices and salt.
Arrange the beef brisket on top and place the remaining water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about60 minutes.
Press “Cancel” and allow a natural release.
Carefully, remove the lid and transfer the shanks and brisket onto a plate.
Through a fine mesh strainer, strain the broth.
Remove the bones from the shanks and shred it.
Cut the brisket into thin slicesagainst the grain crosswise.
Divide the cooked noodles and meat into 8 serving bowls and top with the hot broth.
Top each bowl with bean sprouts, herbs and Serrano chilies.
Drizzle with the soy sauce and serve.
Nutrition
Calories:
728
kcal