Its been a week. Last week I got hit with the stomach bug and that was definitely not my cup of tea. It knocked me on my butt for a good three days but thankfully, I have kicked the bug to the curb and I’m finally able to enjoy real food again.
You truly don’t miss real food until you can only eat saltines, rice, chicken, and boring, bland food, haha – it was rough. I was craving everything under the sun but I knew I had to let my body run its course before introducing crazy foods back into my system.
Back during Black Friday, the Instant Pot had a ridiculous deal. I bought one (which I haven’t unboxed yet because we are moving soon and I truly do not have any more space in the kitchen for another appliance) and can’t wait to use it.
My mom has been the biggest fan of pressure cookers for as long as I can remember. I remember her using one when we were really young and throwing racks of ribs into the pressure cooker when she got home from work around 5pm and us having the most tender, flavorful, and fall off the bone ribs for dinner. She would make the most amazing meat dishes in the pressure cooker and she has been telling me for about seven years now to get one.
I have always 1. been afraid of them and 2. kept saying I didn’t have kitchen space. Two of those points are still very valid; I’m still afraid of them because I just envision the entire thing blowing up (which I know that’s not really possible) and I definitely don’t have any more kitchen space hence why we are moving.
However, I am thrilled to be able to use a pressure cooker very soon because the amount of time this would save us in the evenings is pretty much right up my alley.
AND THEN…my mom told me you can make Taiwanese beef noodle soup in the pressure cooker and I about lost my mind. I don’t know why I never thought to do such thing (probably because I never thought I’d really own a pressure cooker) but ever since she made it for me one weekend, I haven’t been able to stop thinking about it.
I LOVE Taiwanese beef noodle soup. The best is eating it in Taiwan. And it’s crazy but it’s wildly popular there year-round. Yes, I vividly remember going to the market with my parents and going to these stalls with lines of people getting beef noodle soup for lunch and then sitting on benches in suits/dress clothes slurping away in like 90 degree heat with humidity. WORTH IT.
Jason had his first authentic Taiwanese beef noodle soup when we went to Taiwan and he loved it. He loves when my mom makes it and he’s so excited that we can make it in the pressure cooker soon.
Instant Pot Taiwanese Beef Noodle Soup
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 1/2 pounds bone-in beef shank
- 1 large onion, quartered
- 2 tomatoes, quartered
- 3-4 peeled garlic cloves
- 1 piece of large ginger, sliced into large thin pieces
- 1/3 - 1/2 cup soy sauce
- 1/4 cup shaoxing wine (Chinese cooking wine)
- 3 star anise
- 2 cinnamon sticks
- 1/2 teaspoon fennel seed
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cumin
- 3-4 dried Thai red chilies, optional
- 1-2 pounds Asian noodles, depends on how much soup vs. noodle ratio you like
- Green onions, for topping
- Bring a large pot of water to a boil then blanch the beef shanks. You don't want to cook them all the way through, just about 2-3 minutes. This allows the impurities to get cooked off. Remove the beef shanks and discard the water with the impurities.
- Add the beef shanks to the pressure cooker then add the remaining ingredients. You DON'T need to add water because the beef naturally releases water throughout the cooking process.
- Using the meat preset (or similar), pressure cook the beef. With my mom's pressure cooker, she had to run the meat preset twice. If this confuses you, just pressure cook it for 25-26 minutes.
- In the meantime, cook the noodles and divide evenly into bowls.
- Once the pressure cooker is done and pressure is released, add meat and soup on top of noodles.