Taiwanese Beef Noodle Soup in an Instant Pot

Method14 steps

1. 1

   Step 1: Use an 8-quart Instant Pot suitable for the full batch and check its pressure-cooking fill limits before starting. Cut the raw beef into 2-inch chunks. Smash the ginger (1 piece) and garlic (6 cloves), cut the three cooking scallions into 2-inch segments, cut the onion (1) and tomato (1) into wedges, and rip the four dried chilies in half.

   Uses 1.4 kg raw boneless beef shank, cut into 2-inch chunks · 1 piece of ginger, 2 inches long, smashed · 6 cloves garlic, smashed · 3 scallions, cut into 2-inch segments, for the broth · 1 onion, cut into wedges · 1 tomato, cut into wedges · 4 dried chilies, ripped in half

   
2. 2

   Step 2: Choose one ready lu bao packet, or make one sachet instead: tie the Chinese cinnamon stick (1), ½ tbsp fennel seeds, ½ tbsp cumin seeds, 1 tsp coriander seeds and ¼ tsp black pepper in cheesecloth. Include the three bay leaves and 1 tbsp Sichuan peppercorns only if desired. Set the chosen packet or sachet aside for the broth.

   Uses One ready lu bao packet, only if choosing the packaged route · 1 Chinese cinnamon stick; only for the homemade sachet instead of a ready lu bao packet · 3 bay leaves (optional); only for the homemade sachet instead of a ready lu bao packet · 1/2 tablespoon fennel seeds; only for the homemade sachet instead of a ready lu bao packet · 1/2 tablespoon cumin seeds; only for the homemade sachet instead of a ready lu bao packet · 1 teaspoon coriander seeds; only for the homemade sachet instead of a ready lu bao packet · 1 tablespoon Sichuan peppercorns (optional); only for the homemade sachet instead of a ready lu bao packet · ¼ teaspoon black pepper; only for the homemade sachet instead of a ready lu bao packet

3. 3

   Step 3: Bring a separate pot of blanching water to a boil. Add the prepared beef chunks, bring the water back to a boil and boil for 1 minute.

   Blanch the beef · 1 minUses All the cut raw boneless beef, separate from the prepared vegetables · Enough blanching water to boil the beef; keep fresh rinsing water separately

4. 4

   Step 4: Drain the beef in a colander, rinse it thoroughly with fresh water, and discard the blanching and rinsing water. Keep the drained beef ready to add to the broth.

   Uses Only the beef lifted from the blanching pot, excluding the discarded water · Fresh water to rinse the blanched beef, discarded after use

   
5. 5

   Step 5: Select Sauté on the Instant Pot. Add the 2 tbsp oil, then the prepared ginger, garlic, cooking scallions and onion in that order. Stir and cook until the ginger and garlic are lightly caramelized and the onion is translucent, without burning.

   Uses 2 tablespoons oil · 1 piece of ginger, 2 inches long, smashed · 6 cloves garlic, smashed · 3 scallions, cut into 2-inch segments, for the broth · 1 onion, cut into wedges

   
6. 6

   Step 6: Add the prepared tomato wedges and dried chilies to the sautéed aromatics and stir to combine.

   Uses Sautéed aromatics with cooking oil · 1 tomato, cut into wedges · 4 dried chilies, ripped in half

   
7. 7

   Step 7: Add the drained blanched beef, 1 tbsp tomato paste, 2 tbsp spicy douban jiang, 2 tsp sugar, ½ cup soy sauce and ½ cup Shaoxing wine. Stir until the beef and vegetables are coated in the seasonings.

   Uses Sautéed aromatics, tomato and chilies · All the drained beef, separate from discarded blanching and rinsing water · 1 tablespoon tomato paste · 2 tablespoons spicy bean paste (douban jiang) · 2 teaspoons sugar · ½ cup soy sauce · ½ cup Shaoxing wine

   
8. 8

   Step 8: Pour in the 8 cups broth water and scrape the bottom to free any stuck browned bits. Add only the one chosen lu bao packet or homemade sachet. Check that the entire contents remain below the cooker’s pressure-cooking maximum, at most the marked two-thirds line or any lower limit required by its manual. Do not pressure-cook an overfilled pot.

   Uses Seasoned beef and aromatics · 8 cups water, for the soup broth · Only the ready lu bao packet OR the homemade sachet selected in preparation

   
9. 9

   Step 9: Close and lock the lid according to the cooker’s manual and set the steam release to Sealing. Select Meat/Stew at high pressure and set the cooker’s own cooking time to 100 minutes. The cooking countdown begins once pressure is reached.

   Uses Beef and broth with the selected spice sachet

10. 10

    Step 10: When the pressure program finishes, turn off Keep Warm and leave the steam release in Sealing for a full natural pressure release. Wait until the float valve has dropped and all pressure has released before opening; keep your face and hands away from escaping steam and never force the lid. Open carefully, remove the spice packet or sachet, and check that the beef is fork-tender. If needed, use Sauté at a gentle simmer until the beef is tender, watching the liquid level. Keep the soup hot while preparing the noodles.

    Uses Pressure-cooked beef and broth

11. 11

    Step 11: Wash the bok choy and garnish herbs. Finely chop the cilantro and the separate garnish scallions. Keep the ready pre-seasoned spicy xuecai for topping the bowls.

    Uses Water, as needed to wash the bok choy and garnish herbs · Bok choy, a small handful for each serving · Cilantro, finely chopped, to garnish · Scallions, finely chopped, to garnish · Ready pre-seasoned spicy pickled mustard greens (xuecai, 雪菜), to taste

12. 12

    Step 12: In a separate pot, bring enough noodle-cooking water to a boil. Add the 900 g fresh white wheat noodles and cook according to their package directions, planning to add the bok choy for the last 1–2 minutes.

    Uses Water, enough to boil the noodles and blanch the bok choy separately from the soup · 900 g fresh wheat (white) noodles

13. 13

    Step 13: During the last 1–2 minutes of the noodle cooking, add the washed bok choy. Check after 1 minute and continue only until the noodles are ready and the bok choy is just tender and hot through. Drain the noodles and bok choy, leaving their cooking water behind.

    Finish the noodles and bok choy · 1 minUses Noodles in their boiling cooking water · The washed bok choy prepared for the servings, separate from the garnish herbs and xuecai

14. 14

    Step 14: Divide the drained noodles and bok choy among ten bowls. Ladle in the hot beef and broth, leaving the removed spice sachet aside. Top each bowl with the prepared cilantro, garnish scallions and ready spicy xuecai to taste, then serve hot.

    Uses Only the ready noodles and bok choy, excluding their discarded cooking water · The beef and broth for the bowls, excluding the removed spice packet or sachet · The chopped garnish herbs to top the bowls · Prepared ready pickled mustard greens to taste