Taiwanese Beef Noodle Soup in the Instant Pot, Made Easy

Taiwanese beef noodle soup is a beloved Taiwanese dish of tender beef and wheat noodles in a savory, aromatic broth, often served with greens and pickled mustard greens. This Instant Pot version uses beef chuck, soy, doubanjiang, ginger, and warming spices; pressure cooking brings the beef to fork-tender texture without hours at the stove, while cooking the noodles separately keeps them springy.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 2-inch (5 cm) chunks
1 tsp (3 g) fine salt, plus more to taste
1 tbsp (15 ml) neutral oil, such as canola
1 medium yellow onion (about 5 oz/150 g), cut into wedges
5 garlic cloves (about 15 g), lightly crushed
1-inch (2.5 cm) piece fresh ginger (about 25 g), sliced
2 tbsp (30 g) doubanjiang, also called chili bean paste
2 tbsp (32 g) tomato paste
½ cup (120 ml) Shaoxing wine
6 cups (1.42 L) low-sodium beef stock
1 cup (240 ml) water
⅓ cup (80 ml) regular soy sauce
2 tbsp (30 ml) dark soy sauce, optional, for deeper color
2 tbsp (25 g) brown sugar or rock sugar
2 whole star anise (about 2 g)
1 cinnamon stick (about 7 g)
1 tsp (2 g) fennel seeds
2 bay leaves
½ tsp (1 g) ground white pepper
12 oz (340 g) dried Chinese wheat noodles
1 lb (450 g) baby bok choy, halved lengthwise, or 6 cups (450 g) chopped bok choy
½ cup (75 g) chopped pickled mustard greens, rinsed if very salty
4 scallions (about 60 g), thinly sliced
2 tbsp (30 ml) chili oil, to serve, optional

Instructions

Pat the beef dry with paper towels and season it with the salt. Cut the onion, ginger, and scallions, measure the remaining ingredients, and set out the spices. This preparation takes about 25 minutes, depending on how quickly you work.
Select Sauté on a 6-quart or larger Instant Pot and add the oil. When it is hot, brown the beef in two or three batches, turning the pieces so they develop color on several sides. Allow about 12 minutes total. Transfer the browned beef to a plate. If the pot bottom is very dark, cancel Sauté and carefully add a splash of the measured water to loosen the browned bits.
Add the onion, garlic, and ginger to the pot and cook for about 3 minutes, stirring often. Stir in the doubanjiang and tomato paste until they coat the vegetables. Pour in the Shaoxing wine and scrape the bottom thoroughly with a wooden spoon; loosening stuck-on bits helps prevent a burn warning.
Return the beef and any juices to the pot. Add the stock, remaining water, both soy sauces, sugar, star anise, cinnamon, fennel seeds, bay leaves, and white pepper. Stir gently. The liquid should stay below the pressure cooker’s maximum-fill line; do not add extra liquid beyond the listed amounts.
Lock the lid and set the valve to Sealing. Cook at High Pressure for 35 minutes. Allow about 10 minutes for the pot to come to pressure; the exact time varies by cooker and starting temperature. When the cooking time ends, let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure. Keep your face and hands away from the steam.
Open the lid and check the largest beef piece with a food thermometer. USDA FSIS lists 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of beef; this braise should be substantially hotter and fork-tender. If the beef is not tender, pressure-cook it for another 5 minutes and allow another 10 minutes of natural release. Discard the bay leaves, cinnamon stick, and star anise. Taste the broth and adjust salt if needed.
While the beef cooks or releases pressure, cook the noodles in a separate pot according to the package directions, usually about 6 to 8 minutes. Add the bok choy during the final 1 to 2 minutes, just until its stems are crisp-tender and leaves have wilted. Drain well. Keeping noodles out of the pressure-cooked broth prevents them from turning soft and soaking up too much liquid.
Divide the noodles and bok choy among six bowls. Add beef and ladle over plenty of hot broth. Finish with pickled mustard greens, scallions, and chili oil if desired. Let the beef rest in the hot broth for 3 minutes before serving.

Tips

Choose a braising cut. Chuck is a reliable choice because its connective tissue softens during pressure cooking. Beef shank is a traditional-feeling alternative and can be used in the same quantity, though pieces may contain bone and need a little more trimming. Lean steak is likely to turn dry or firm rather than yielding and tender.
Adjust the spice paste carefully. Doubanjiang brings salty, fermented depth as well as chili heat. Start with 1 tablespoon if you are sensitive to spice, then taste the finished broth before adding more salt. If you cannot find it, use 1 tablespoon chili-garlic sauce plus 1 tablespoon miso; the result will be less traditionally savory and a little sweeter, so omit extra salt until you taste it.
Keep the noodles separate. Wheat noodles continue absorbing broth as they sit. Cook only what you plan to serve, or store cooked noodles apart from the soup. If the broth tastes concentrated after cooking, thin it with a little hot water or unsalted stock rather than adding more soy sauce.
Check the pot and its fill line. A 6-quart cooker has enough room for these quantities, but models differ. Keep all ingredients below the maximum-fill mark and make sure the sealing ring and pressure valve are clean and properly seated before starting.

Serving Suggestions

Serve the soup as a generous main course with a small dish of chili oil at the table, so each person can choose their own heat level. Pickled mustard greens add a sharp, salty contrast to the rich broth; rinse them briefly if they taste aggressively salty, then drain and chop them finely. Scallions provide a fresh finish, while bok choy makes the bowl feel complete without competing with the beef and spice-scented stock.

For a fuller meal, offer a simple cucumber salad dressed with rice vinegar and sesame oil, or a plate of quickly blanched greens. Keep the side dishes lightly seasoned because the soup already contains soy sauce and doubanjiang. Put extra hot broth in a small pitcher or bowl for anyone who prefers a more soupy serving, and set out chili oil separately rather than stirring it into the whole pot.

Variations

Make it less spicy: Use 1 tablespoon doubanjiang, or choose a mild variety if available. The broth will still have fermented savory flavor, but with less chili warmth. You can also leave the chili oil off the table.

Use a different wine: Shaoxing wine is a Chinese rice wine that adds a rounded, lightly nutty aroma. If it is difficult to find, substitute dry sherry in the same quantity. For an alcohol-free version, leave it out and replace it with an equal amount of stock; the broth will be a little less fragrant but still flavorful.

Change the greens or noodles: Napa cabbage, spinach, or choy sum can stand in for bok choy. Add delicate leaves only for the final minute of boiling. Fresh wheat noodles can replace dried noodles; follow their package timing and avoid overcooking. Rice noodles are possible, but they make the bowl less like the chewy wheat-noodle versions commonly served in Taiwan.

Use a stovetop pot: Brown the beef and aromatics in a heavy Dutch oven, add the liquid and seasonings, cover, and simmer gently until the beef is fork-tender, usually 2½ to 3 hours. Check occasionally and add a little stock or water if the liquid level drops too far. Cook the noodles separately as directed above.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Store the beef and broth together in a covered container and keep cooked noodles and greens in separate containers so they do not absorb all the liquid. Refrigerated leftovers keep for 3 to 4 days. The broth may turn slightly gelatinous when cold because of the beef; it will loosen again when heated.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until the soup reaches 165°F (74°C). Check with a food thermometer, especially when reheating a large portion. Add a splash of water or stock if the broth has become too concentrated. Cook fresh noodles for the best texture, or reheat the stored noodles briefly in hot water before placing them in the bowl. You can freeze the beef and broth for up to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Freeze noodles separately if you want to save them, though their texture may soften.

Frequently Asked Questions

Can I use frozen beef? For the best browning and predictable timing, thaw the beef completely in the refrigerator, then pat it dry before searing. Frozen chunks release moisture and make it difficult to brown them evenly. Do not use the pressure-cooking time as a substitute for safe thawing; thaw in the refrigerator, not on the counter.

Can I skip browning the beef? Yes, but the broth will have less roasted depth. Browning also leaves flavorful bits on the pot bottom, which dissolve into the wine and stock when you deglaze. If you skip it to save active time, still sauté the aromatics and scrape the pot bottom carefully before pressure cooking.

Where can I find doubanjiang? Look for it in Asian grocery stores, often near other fermented pastes and sauces, or in the international aisle of a larger supermarket. It is a fermented broad-bean paste with chili in many versions. Check the label because salt and heat levels vary; the suggested miso and chili-garlic substitute works in a pinch but will not taste exactly the same.

Why cook the noodles separately? Noodles release starch and continue softening in hot liquid. If they cook under pressure with the beef, their timing is difficult to control and they can become mushy while the meat gets tender. Separate cooking also makes leftovers easier to portion and keeps the broth clearer.

Can I make the soup ahead? Yes. Cook the beef and broth a day ahead, cool and refrigerate them within 2 hours, then reheat to 165°F (74°C) before serving. Cook the noodles and greens shortly before eating. The chilled broth may have a thin layer of fat on top; lift it off with a spoon if you prefer a lighter broth, or stir some back in for a richer bowl.

What if the beef is still tough? Pressure cookers and beef cuts vary, and a piece can be safe to eat before it is tender enough for this soup. If the beef resists a fork, return it to High Pressure for 5 more minutes and let the pressure release naturally for 10 minutes. Check tenderness again before serving; adding more time is more useful than boiling the soup hard, which can make the broth cloudy and the outside of the beef ragged.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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