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Instant Pot Taiwanese Beef Noodle Soup (牛肉面)

4.86 from 7 votes
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Taiwanese Beef Noodle Soup is the comfort food we all need for the chilly winter months ahead. It combines a fragrant broth with tender beef and chewy noodles, and best of all, you can make it in an Instant Pot!

Overhead view of two bowls of Taiwanese beef noodle soup topped with green onions

I wasn’t sold on the idea of getting an Instant Pot until my mom told me she uses hers to make Taiwanese Beef Noodle Soup. Suddenly, “I don’t need another kitchen appliance in my home!” turned into, “I should buy an Instant Pot immediately.” The recipe below is the one that my mom makes, so you know it’s tried-and-true!

I LOVE Taiwanese beef noodle soup (牛肉面). The best is eating it in Taiwan, where it’s wildly popular year-round. I vividly remember going to the market with my parents and visiting stalls with lines of people getting beef noodle soup for lunch, then sitting on benches in suits and dress clothes, slurping away in 90 degree heat and humidity. WORTH IT.

Of course, soup is best enjoyed on a chilly day. While they say chicken noodle soup is good for curing what ails you, I think this beef noodle soup is my favorite home remedy. I love the warming spices, the garlic cloves and ginger will boost your immune system, and the chilies will clear your sinuses in no time flat.

Overhead view of beef noodle soup in white bowl, topped with green onions

What You’ll Need

When my mom makes this recipe, she eyeballs the ingredients, so feel free to adjust things to your liking.

  • Bone-in beef shank – Good substitutes for beef shank are beef arm, oxtail, chuck roast, skirt, and silverside.
  • Onion
  • Tomatoes
  • Garlic
  • Ginger
  • Soy sauce – You can use tamari instead if you prefer.
  • Shaoxing wine (Chinese cooking wine) – Dry sherry can be used in a pinch.
  • Star anise
  • Cinnamon sticks
  • Ground fennel seed
  • Ground cloves
  • Ground cumin
  • Thai red chilies – You can skip these for a milder soup, or use red pepper flakes if you can’t find them at the grocery store.
  • Asian noodles – You can use any variety you like, and you can add as much or as little as you want, depending on your ideal broth-to-noodle ratio.
  • Green onions
Taiwanese Beef Noodle Soup in white bowl with noodles and beef being picked up with chopsticks

How to Make Taiwanese Beef Noodle Soup in an Instant Pot

Since this is an Instant Pot recipe, it’s super easy—it probably takes more effort to assemble the ingredients than it does to actually cook the soup! Here’s what you’ll need to do.

Prep the beef. Bring a large pot of water to a boil, then carefully drop in the beef shanks for 2 to 3 minutes to cook off the impurities. Remove the beef from the pot and discard the water. 

Make the soup. Add the beef shanks to your pressure cooker, along with the remaining ingredients. (You don’t need to add water because the beef naturally releases liquid throughout the cooking process.) Use the meat preset (or similar) to pressure cook the beef for 25 to 26 minutes.

Prep the noodles. Cook the noodles according to the package instructions and divide them into soup bowls.

Finish. Once the soup is done and the pressure is released, divide the meat and soup into the bowls with the noodles.

Overhead view of ladle full of beef noodle soup with Instant Pot in background

Tips for Success

Here are some hints and tips for perfect Taiwanese Beef Noodle Soup.

  • Adjusting the recipe. If you feel the spices and liquid amounts are not enough, feel free to add more. This recipe is easy to customize!
  • About the spices. You can tie the anise, cinnamon sticks, and chilies in a cheese cloth if you like, then pull it out before serving.
  • Serving suggestions. We serve this soup with a side of cooked spinach, but you can enjoy it as-is, use another cooked green, or substitute a different vegetable.
Beef Noodle Soup in white bowl, topped with sliced green onions

How to Store and Reheat Leftovers

Transfer leftovers to an airtight container and refrigerate for up to 3 days. For best results, reheat in a pan on the stovetop over medium heat.

Can This Recipe Be Frozen?

Yes, you can freeze this soup. Place it in an airtight container and freeze it for up to 2 months. Let it thaw in the fridge overnight, then warm it on the stovetop.

Bowl of Taiwanese beef noodle soup topped with minced green onions
Bowl of Taiwanese beef noodle soup topped with minced green onions

Instant Pot Taiwanese Beef Noodle Soup (牛肉面)

Get all the gloriousness of Taiwanese beef noodle soup in half the time by making it in the Instant Pot (pressure cooker)!
4.86 from 7 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Julie Chiou
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  • 2 ½ pounds (1134 g) bone-in beef shank
  • 1 large onion, quartered
  • 2 tomatoes, quartered
  • 4 peeled garlic cloves
  • 1 piece of large ginger, sliced into large thin pieces
  • ⅓ – ½ cup (79 ml) soy sauce
  • ¼ cup (59 ml) shaoxing wine (Chinese cooking wine)
  • 3 star anise
  • 2 cinnamon sticks
  • ½ teaspoon ground fennel seed
  • ½ teaspoon ground clove
  • ½ teaspoon ground cumin
  • 3 dried Thai red chilies, optional
  • 1-2 pounds (454 g) Asian noodles, depends on how much soup vs. noodle ratio you like
  • Green onions, for topping

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.



  • 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.

Recipe Notes

If you feel the spices and liquid amounts are not enough, feel free to add more. My mom gave me this recipe and since she has been making this for years and years, she pretty much eyeballs it all so tweaking this recipe is very easy to do yourself :)
We typically serve this soup with a side of cooked spinach but you can with any vegetable of your choosing.


Serving: 1 serving | Calories: 590 kcal | Carbohydrates: 56 g | Protein: 61 g | Fat: 13 g | Fiber: 2 g | Sugar: 2 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course, Soup
Cuisine: Asian, Taiwanese
Keyword: chinese beef noodle soup, instant pot soup recipes, spicy beef noodle soup
Recipe Rating

Stephanie Olson

Friday 29th of July 2022

Delicious. I sautéed the onion, garlic, and ginger in the instapot while the beef was boiling in the other pot. I added 1/2 cp of broth to have more soup. I blanched some Chinese broccoli to serve on top and also garnished with chili crunch. It was delicious!


Tuesday 16th of March 2021

so you cut the meat up before blanching so the bone just gets cut out? is there a reason why we use bone in shank instead of boneless shank? also does the soup get strained since it has fennel seeds?

Julie Chiou

Friday 19th of March 2021

you can buy bone in beef shank that's already cut up for you into cubes. the reason why you use bone-in is because of flavor. no, the soup doesn't get strained; it should be ground fennel, apologies. i'll go correct that.

C. Ku

Monday 25th of January 2021

This is my husband’s favorite dish. When we check out new Chinese restaurants he always checks the menu to see if they have it. So glad I stumbled upon your recipe. I added water and ended up making my own udon noodles for the first time because my local grocery store didn’t have them. It was fun doing something new, the results were beyond delicious ( better than our local restaurant) and there was enough for me, my husband and our 3 kids ages 6,9 and 11 plus leftovers for 2... we like a lot of noodles. 😉


Tuesday 14th of April 2020

This looks great! Are these rice noodles? I can't find anything like that around these parts.

Julie Wampler

Monday 20th of April 2020

I think my mom used udon noodles actually


Saturday 11th of April 2020

Possible to use stew beef instead of shank?

Julie Wampler

Tuesday 14th of April 2020

You could but I think it might end up being a little dry. Not sure, I haven't tried with stew beef.