Ginger‑Garlic Beef and Noodle Soup
By :Bruce Weinstein & Mark Scarbrough
instant pot soup recipes
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Talk about a bowl of comfort! But the prep is a tad involved. Bear with us. You’ll need to put the ingredients under pressure twice. The first time infuses the flavor of the dried mushrooms and cinnamon into the broth. The second time cooks the rice noodles and the bok choy quickly so they don’t get squishy. Your efforts will pay off. Promise. We call for chicken broth here, not beef, because it gives the soup a clearer color and a milder flavor, the better to see and taste all the vegetables and noodles.
instant pot soup recipes
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Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 7 cups chicken broth 1 quart plus 3 cups
  • 1 1/2 lbs boneless beef sirloin trimmed and cut into 1/4-inch-thick slices as if for stir-fry
  • 8 dried shiitake mushrooms stems removed and discarded, the caps broken into small bits
  • 6 medium scallions trimmed and thinly sliced (2 cups)
  • 3 medium garlic cloves minced (1 tablespoon)
  • 2 tbsp minced peeled fresh ginger
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp granulated white sugar
  • 1 tsp table salt
  • 2 tsp ground black pepper
  • 1 3 inch cinnamon stick
  • 2 oz small heads of baby bok choy stemmed and roughly chopped (2 cups), about 5 each
  • 4 oz raw dried wide flat rice noodles broken as necessary to fit in the pot
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 7 cups chicken broth 1 quart plus 3 cups
  • 1 1/2 lbs boneless beef sirloin trimmed and cut into 1/4-inch-thick slices as if for stir-fry
  • 8 dried shiitake mushrooms stems removed and discarded, the caps broken into small bits
  • 6 medium scallions trimmed and thinly sliced (2 cups)
  • 3 medium garlic cloves minced (1 tablespoon)
  • 2 tbsp minced peeled fresh ginger
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp granulated white sugar
  • 1 tsp table salt
  • 2 tsp ground black pepper
  • 1 3 inch cinnamon stick
  • 2 oz small heads of baby bok choy stemmed and roughly chopped (2 cups), about 5 each
  • 4 oz raw dried wide flat rice noodles broken as necessary to fit in the pot
instant pot soup recipes
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Rating: 0
Rate this recipe!
Instructions
  1. Stir the broth, sirloin, broken shiitake caps, scallions, garlic, ginger, vinegar, sugar, salt, pepper, and cinnamon in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Lock the lid on the pot.
  2. For the MAX model: Set the Instant Pot for Pressure Cook and set the level to MAX. Set the time for 12 minutes with the Keep Warm Setting off.

    Pressure Cooking in the other models: Set the Instant Pot for Pressure Cook and set the level to High. Set the time for 15 minutes with the Keep Warm Setting off. The valve must be closed.

    Slow Cooking in the Instant Pot: Set the Instant Pot for Slow Cook and set the level to High. Set the time for 2 hours with the Keep Warm Setting off. The valve must be open.
  3. When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the pot. Fish out and discard the cinnamon stick. Stir in the bok choy and broken noodles. All the noodles may not be covered by the liquid in the pot. Lock the lid back onto the cooker.
  4. For the MAX model: Set the Instant Pot for Pressure Cook and set the level to MAX. Set the time for 1 minute with the Keep Warm Setting off.

    Instant Pot other models: Set the Instant Pot for Pressure Cook and set the level to High. Set the time for 2 minutes with the Keep Warm Setting off. The valve must be closed.
  5. When the pot has finished cooking a second time, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the pot. Stir well before serving.
Recipe Notes

Beyond
• Squeeze Sriracha or other hot red pepper sauce over each serving.
• And/or drizzle each serving with toasted sesame oil.
• And/or add drained canned or jarred baby corn as a garnish.
• And/or mound some bean sprouts in the middle of each serving.

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