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Homemade Short Rib Noodle Soup Recipe

Pho, pronounced ‘fuh’,  is a hearty and comforting soup full of goodness and also has an array of health benefits. It originated in the early 20th century in Vietnam and has become a popular meal in America. The two most commonly known types are beef and chicken and served with hot broth and noodles.

Ease of Making: Easy

Traditionally, pho is cooked with lots of beef bones, extra veggies,  and cooks for a long period of time in order to create the rich broth and cozy blend of flavors that we all love.

For most of us cooking at home, we may not always have the time to make it all from scratch. So here is a version using the Instant Pot as a shortcut. 

The great thing about making pho at home is that you can really make it your own with your choice of noodles, choice of proteins, and pile it on with lots of fresh garnishes such as basil, green onions, freshly sliced white onions, bean sprouts, and lime. 

Meal Prep Tips for Instant Pot Short Rib Noodle Soup

Traditionally, pho is served with super-thinly sliced meat that is placed in the boiling hot broth right before you eat the meal. If you decide to go with this route, it will be easier to thinly slice the protein if you freeze the protein for about 45 minutes in the freezer and then slice it. However, for this recipe, we will be cooking the meat and bones in the Instant Pot with the broth. The bones and flavors from the meat will add to that rich flavor broth that we enjoy from traditional pho.

Pho is traditionally made with thin rice noodles, but if you’re looking for a pantry friendly ingredient, then you can use spaghetti just like in this recipe.

Now the important part of getting the “pho” broth flavor is making sure you use the spices normally used in pho. Star anise, cloves, cinnamon sticks, cardamom, and coriander seeds. Now if you don’t normally use all these ingredients in all your daily cooking and don’t want to waste money on ingredients for a one time use, then be sure to at least have cloves and cardamom in the recipe. 

Lastly, the garnish toppings are what make the soup and make it feel and taste fresh against all the richness from the broth, meat, and noodles. 

Instant Pot Short Rib Noodle Soup

Prep Time5 mins
Cook Time50 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 2

Ingredients

  • 4 pieces short ribs
  • 1/4 cup diced green onions
  • 1/2 each sliced white onions
  • 3 each whole garlic cloves
  • 1 each lemongrass stick
  • 4 oz sliced shiitake mushrooms
  • 2 cups chopped bok choy
  • 4 each whole fresh basil leaves
  • 2 cups water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cardamom powder
  • 1 each whole clove
  • 2 tsp salt
  • 2 tsp soy sauce
  • 2 oz dry spaghetti pasta

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment:cutting board, knife, instant pot, saucepot
  • Dice the green onions, slice the onions, chop the bok choy into bite size pieces
  • Boil pasta according to package instructions. Once cooked, drain and set aside

Cooking Method:

  • Place all the ingredients in the instant pot (but not the pasta). Close the lid and place the valve in the sealing position.
  • Cook on high pressure setting for 35 minutes.
  • When it has finished cooking, let it do a natural release for about 10 minutes before carefully switching the valve to a quick release. Carefully remove the lid.
  • Serve the soup on top of the noodles. Garnish with more fresh basil and other fresh veggies such as bell peppers.

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Homemade Lemongrass Beef Stew Recipe

beef stew

Instant Pot’s can be a lifesaver when you’re short on time but want to pack big flavors into a meal. It does just that with this Vietnamese inspired lemongrass beef stew. This quick to prepare and painless to cook meal is vibrating with the flavors of lemongrass (obviously), garlic, anise, clove and bay leaves and other spices. Arguably, the instant pot is the best way to make beef stew from scratch, but if you have more time, you can make this in a clay pot or a dutch oven and let it slow cook as well. 

Ease of Making: Easy

How to Make Lemongrass Beef Stew

A take on a Vietnamese classic, Bo Kho (Vietnamese beef stew), this instant pot stew may just become an instant pot classic in your kitchen. Beef stews are known for their deeply braised beef and aromatic flavors. Traditionally they would be prepared in a clay pot that helps enrich the soup with the savory and sweet flavors. However, we will use an instant pot in this recipe. Instant pots cut the cooking time for beef from hours to under an hour. 

How to Cook Lemongrass Beef Stew

There’s not a whole lot you have to do to cook this lemongrass stew with the exception of layering in the beef, seasonings, and water. Close the lid and turn your sealing knob to the locked position. Let the soup cook for 35 minutes before turning off the heat and giving your instant pot time to release, about 10 more minutes. Add in your bok choy and other veggies or toppings you might like and serve or portion in containers to use throughout the week, 

How can I make my stew more flavorful?

Bland stew got you down? We use the Instant Pot to enrich deep flavor into our soup. Using a pressure cooker helps speed up the process of building depth. 

Meal Prep Tips for Lemongrass Beef Stew Recipe

  • Serve over noodles or rice for added heartiness or carbs needed to reach your goals. 
  • Use the beef to make a sort of beef banh mi sandwich with some pickled veggies like cucumber and carrots. 
  • Serve over a salad for a lighter variation of the meal. 

Instant Pot Lemongrass Beef Stew

Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: Asian, Vietnamese
Servings: 4

Ingredients

  • 2 lbs chuck roast chunks
  • 8 oz sliced mushrooms
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy
  • 1.5 cups water
  • 3 cloves garlic
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1-2 tsp salt or fish sauce

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Instant Pot, cutting board, knife, tongs
  • Slice your onions, peel your garlic cloves, crush the lemon grass
  • Rinse and chop up the bok choy

Cooking Method:

  • Place the beef at the bottom of the pan
  • Next, add the bay leaves, seasonings onions, garlic, mushrooms, fresh basil leaves
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!

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Instant Pot Barbacoa Beef

Instant Pot Barbacoa Beef

Servings: 4

Ingredients

  • 2.5 lbs chuck roast
  • 4 cloves garlic
  • 1 can (3.5 oz) chipotles in adobo sauce
  • 1 can (4 oz) diced green chiles
  • 1 small red onion
  • 1/4 cup lime juice
  • 2 tbsp vinegar
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 whole cloves
  • 3 each bay leaves
  • 1/2 cup chopped cilantro
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 cup water

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, instant pot
  • Add chipotle peppers, diced green chiles, onions, garlic, lime juice, vinegar, and water in a blender. Blend until smooth
  • Dice red onions, chop cilantro

Cooking Method:

  • Place chuck roast at the bottom of the instant pot
  • Pour in the blended sauce
  • Add seasonings and cilantro. Mix well
  • Securely close the lid and set vent to "sealing". Press "Manual", then press "pressure" until it says "high pressure". Then adjust the timer to 75 minutes. Let it cook, and then follow the manual instructions to turn the vent to "venting" and wait until all the steam has released and the valve drops.
  • Remove the lid. Shred the beef using two forks. Serve with a bowl of rice, on top of nachos, or with salad.

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