Instant Pot Taiwanese Beef Noodle Soup

Have this flavorful, piping hot bowl of aromatic, spicy, and savory Taiwanese beef noodle soup sitting in front of you in under 3 hours!

Taiwanese beef noodle soup is one of Taiwan's most iconic dishes. I still remember my first trip to Taipei and waiting in line for Lin Dong Fang for a piping hot bowl of their signature dish. Even on a humid summer night, the broth paired with chewy noodles and mouthwatering beef was one of the most memorable meals I've had.

While traditional Taiwanese beef noodle soup made over a stove requires at least 3 hours of constant watch to get the balance of flavors, an Instant Pot allows you to enjoy this dish in under 2 hours!

If you love how convenient an Instant Pot can be, try your hand at this Instant Pot Pork Bone Broth which makes for a great base for different soup recipes or if you're craving something fatty and savory, try my Instant Pot Braised Pork Belly, Shanghai-Style and Instant Pot Taiwanese Braised Pork Rice Bowl recipes.

Jump to:

• Ingredients
• Instructions
• Do I have to use beef shank?
• What types of noodles should I use?
• Can I add other vegetables to Taiwanese beef noodle soup?
• 📖 Recipe

Ingredients

• Boneless beef shank
• Neutral oil
• Yellow onion
• Garlic
• Ginger
• Dried red chili
• Scallions
• Soy sauce
• Shaoxing wine
• Tomato paste
• Granulated sugar
• Chili bean paste (doubanjiang)
• Bay leaves
• Cinnamon stick
• Dried orange peel
• Chinese five spice powder
• Star anise
• Bok choy
• Pickled potherb greens (optional): Pickled potherb greens add a bit more of the acid and sourness to the broth, but can be harder to find if you don't have access to a Chinese supermarket. Curious about other recipes with potherb greens, try my Chinese Stir-Fry Rice Cakes!

Instructions

1. Boil water in a large pot. Add beef shank (which have been chopped into 1.5 inch chunks) to pot and allow water to come back to a boil. Once it's reached boiling point again, let simmer for 1 minute. This step is to help remove any impurities from the meat.
2. Drain pot and rinse meat with fresh water to remove any remaining impurities. Set aside in a colander.
3. Heat wok up to medium-high heat and add neutral oil. Sauté garlic, ginger, dried chili pepper, onion and scallion until the onion is translucent.
4. Add soy sauce, Shaoxing wine, chili bean paste, tomato paste, and sugar. Stir frequently until the sauce begins to bubble.
5. Add sauce into Instant Pot with the meat. Then, add 8 cups of water. Ensure that you are not going beyond the maximum line indicated on the pot insert.
6. Add aromatics. Close lid and click Meat/Stew option. Set timer for 60 minutes. If you do not have Meat/Stew option, set pressure to High and timer to 60 minutes. The Instant Pot will take at least 30-40 minutes to build up pressure before it starts the cook time.
7. Allow Instant Pot to do a Natural Release which may run another 40 minutes to an hour. You can press the button to do a Rapid Release, but doing so runs the risk of drying the meat out.
8. Boil a pot of water and cook noodles according to package. Remove noodles from water but do not turn off the heat. Add bok choy into the noodle water and blanch for 60 seconds.
9. Assemble by placing noodles into bowl, then spooning in the broth and meat. Top with bok choy, chopped scallions, and the optional pickled mustard greens.

Do I have to use beef shank?

Beef shank is typically used in this dish because it is a flavorful and versatile cut of beef that is well-suited for slow cooking in a broth. When the beef shank is cooked slowly, the connective tissue and collagen in the meat break down and create a rich, hearty broth that is full of flavor. The meat itself also becomes tender and flavorful, making it a delicious addition to the soup.

However, if beef shank is more difficult to find, you can use other cuts of beef such as brisket, beef tendon, or chuck steak.

What types of noodles should I use?

Use a thick wheat noodle - our favorite is Shanghai wheat noodles. However, in the end, it's up to your preference! You'll find a variety of dry or fresh noodles at the Asian super market - just follow the package instructions when boiling to get the perfect texture.

Can I add other vegetables to Taiwanese beef noodle soup?

Yes! You can add vegetables such as chopped carrots or daikon before starting the Instant Pot. The pressure cooker will allow these heartier vegetables to cook down and even add a touch of sweetness to the broth.

📖 Recipe