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!
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.
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.
- 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
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.
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.
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.
Instant Pot Taiwanese Beef Noodle Soup (牛肉面)
- 2 ½ pounds 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 soy sauce
- ¼ cup 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 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.
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.