Steve and I frequently dine at Shanghainese restaurants, in search for the best soup dumplings! Besides this specialty, we also love Shanghainese rice cakes and a good Braised Beef Noodle Soup (which is also common in Taiwanese as well as Sichuan cuisines). While this is usually one of our go-to takeout orders on a chilly day, I have made this brothy meal at home a decent number of times. Given my schedule, it is always made in the Instant Pot to reduce the active cooking time involved. After 15 minutes of preparation, more or less, I simply transfer the fairly long list of ingredients into the Instant Pot, then set it and FORGET IT! The outcome of pressure cooking the beef in braising liquid comprised of out-of-this-world flavor combinations is nearly perfection!
BEEF SHANK
If you’ve seen my Beef Brisket Stew with Daikon or Braised Beef Shank video recipes, you’re aware how much I love using beef shank in the Instant Pot. Firstly, they’re nowhere as pricey as other cuts of beef. Secondly, pressure cooking this cut breaks down the meat, resulting in soft, tender and melts-in-your-mouth protein that a meat-eater like myself can’t resist. Defined as the leg portion of the animal, the shank is also quite lean and is a great choice for the health conscious. Of course, you can substitute beef shank with other cuts of beef that are good for stews and soups.
PARBOILING
Parboiling is the process of partially cooking an ingredient (in this case, beef). You’ll find parboiling in many Chinese stew and soup recipes, as the method is used to cleanse meat and rid them of impurities prior to adding them into broth. To parboil, place the meat into a large pot, fill with enough water to cover the meat, then boil on high heat. You’ll begin to see scum afloat as the water begins to boil. When it does, discard the water and rinse the beef until clean, then set them aside.
INGREDIENTS
The ingredients used for my braised beef noodle soup are Asian pantry staples, but I feel the need to highlight 2 of them: soybean paste and dried tangerine peel.
- Soybean paste or doubanjiang is a popular ingredient in Sichuan and Taiwanese cooking. They’re often used in soups and sauces and dishes like Mapo Tofu. While the spicy version of soybean paste is often used in Sichuan braised beef noodle soup, I use the one by Ming Teh, which is not spicy. This way, my entire family can enjoy this heartwarming noodle soup, including my kids!
- Dried tangerine peel or chenpi is commonly used in traditional Chinese cooking to bring the subtle hint of citrus, sweet and bitter flavors of Mandarin oranges into a dish. To prepare dried tangerine peel for cooking, they are soaked in water until softened. The white pith is often gently scraped off to reduce bitterness.
After parboiling the beef and rehydrating the dried orange peel, you’re halfway complete with preparation. Simply smash some ginger and garlic, gather the rest of the ingredients, transfer them into your Instant Pot, pressure cooking on high for 40 minutes and sit there and wait until this gadget does its job. Serve over noodles, with the addition of leafy greens and chopped scallions for color and a more well balanced meal!
If you tried my recipe, please leave your feedback below and/or post a pic on social media and tag me @rackoflam and #rackoflam! Also check out the recipe video below and subscribe to my YouTube channel for more content! ENJOY!
Instant Pot Pressure Cooker Braised Beef Noodle Soup Recipe
Equipment
- 1 Instant Pot / Pressure Cooker
Ingredients
- 3 lbs beef shank cut into large chunks
- 2 tbsp neutral cooking oil
- 3 cloves garlic smashed
- 1 large thumb ginger smashed
BRAISING LIQUID
- 3-4 tbsp soybean paste or to taste
- ¼ cup Shao Xing wine
- ¼ cup light soy sauce
- ¼ cup dark soy sauce
- 6 cups water
- 1 tbsp sugar
- 1 cinnamon stick
- 3 star anise
- 3 bay leaves
- 1 dried tangerine peel rehydrated with whites removed
- 3 cracks freshly ground black pepper or to taste
TO SERVE
- cooked noodles
- leafy greens
- scallions chopped
Instructions
- Place beef shank chunks into a large pot and fill with enough water to cover the beef. Bring to a boil over high heat, then discard the scummy water. Rinse the beef until clean and drain very thoroughly, then set the beef aside.
- Turn on the sauté function of the Instant Pot and wait until the "hot" indicator is on.
- Add neutral oil into the pot, swirling to coat evenly followed by the smashed garlic and ginger. Stir until aromatic.
- Transfer the beef chunks into the pot and sear for a few minutes (about 3-4 min).
- Push the beef aside and add the soybean paste. Give the paste a few stirs to bring out its aroma, then add the rest of the braising liquid ingredients into the pot.
- Close the lid to the Instant Pot, ensuring that the steam valve is in sealing position, then pressure cook on high for 40 minutes.
- After 40 minutes, allow the pressure to naturally release completely.
- Remove residual scum in the broth, if any, and adjust ingredients according to your preference. Serve over cooked noodles of choice, green leafy veggies and chopped scallions. Enjoy!
- Note: The braised beef stew is even better the next day!
Video
Notes
PRODUCTS /INGREDIENTS USED IN VIDEO:
- Instant Pot – https://amzn.to/383TDGg
- Light Soy Sauce – https://amzn.to/3bfWJJ3
- Dark Soy Sauce – https://amzn.to/3PnHsI5
- Shaoxing Wine – https://amzn.to/2KZOqXp
- Cutting Boards – https://amzn.to/2KSyG8p
- Chopsticks – https://amzn.to/3u8i5iD
- Sieves – https://amzn.to/3bobmu9
- Tongs – https://amzn.to/3occmVy
- Measuring Spoons – https://amzn.to/3bb5YKK
