Instant Pot Taiwanese Beef Noodle Soup Recipe



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


This will be the easiest Taiwanese Beef Noodle Soup recipe you’ll ever make without skimming on flavor. There is very little chopping and prep work involved and you will have a delicious warm Beef Noodle Soup in no time!

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Stove Top Instructions:
You can also cook this recipe on the stovetop but it will take much longer than using an Instant Pot or pressure cooker. After adding the beef and water to your pot, bring the liquid to boil and then to a gentle simmer. Cover can cook for 4 four hours or until the meat is soft and tender!

Ingredients:
Serves 4
2lb Beef Shank with bone-in (substitute with brisket, chuck roast or “stew meat”)
6-7 Green onions, white parts only
3 Cloves of garlic, minced
1-inch knob of ginger, thinly sliced
5cups water
3 cups beef bone broth or stock

175ml or ¾ cups of Soy Sauce
2 Tsp Hot Bean Paste
2 Tsp Chili Garlic Sauce
2 Star Anise
2 Tbs Sugar
2 Tbs Xiao Xing wine

Serve with
Green onions, chopped (for garnish)
Baby Bok Choy
Fresh or dry noodles

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Music by Yamill – https://soundcloud.com/yamill

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Equipment used
Fuji XT-2: https://amzn.to/36snYvp
Fuji 35mm lens: https://amzn.to/36stFJy
Fuji 56mm lens: https://amzn.to/2WABRTv
Benro Travel Tripod: https://amzn.to/36kXL1L
Manfroto Tripod: https://amzn.to/2PHbFoW

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