Instant Pot Potato Soup

Creamy rich and delicious Instant Pot Potato Soup is filling and satisfying when topped with crispy bits of bacon. Thinly sliced onions partner well with the buttery rich smooth garlic notes as you spoon your way to a satisfied appetite. This meal is excellent standalone or would be a fine choice for a side soup on a formal occasion. Best served warm, this economical tastebud pleaser will have everyone at the table quietly loving each spoonful. If you and your family love potatoes and are looking for a new and easy to follow recipe, I suggest giving this a try.

Watch the video and follow the simple instructions below to have a bowl of warm, soft and rich tasting potatoes for your next food adventure. If considering to use this as a side dish, browse my catalog of entrees and find an equally delicious partner for the next dance of the dishes at a table near your.

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Potato Soup is the ultimate comfort food.

Ingredients

Diced Potatoes (½”x½”).

Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.

Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.

Add diced potatoes (½”x½”), salt, pepper, thyme, chicken broth and stir.

Pressure cook on high for 8 minutes and quick release.

Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.

Scoop the cooked potato chunks up into the ladle and mash well with a spoon.

Serve with bacon bites, shredded cheese, chopped green onions and sour cream.

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Instant Pot Potato Soup

4.12 from 9 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Appetizer, Soup
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 3 lbs Yukon gold potatoes diced into ½" x ½"
  • 4 cups unsalted chicken broth
  • ½ cup whole milk
  • ½ cup heavy whipping cream
  • 2 tbsp cornstarch
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp salt +/- adjust to your liking
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 onion chopped
  • 3 garlic cloves minced

Instructions
 

  • Set cooker to saute-high. 
  • Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.
  • Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.
  • Press cancel on the cooker.
  • Add diced potatoes (½"x½"), salt, pepper, thyme, chicken broth and stir.
  • Place the lid on. Pressure cook on high for 8 minutes and quick release. Exercise caution when pressing the vent for quick pressure release. Follow the manufacture instructions for quick release. Remove the lid and press the cancel button.
  • Set the cooker back to saute-high. 
  • Stir the soup with a ladle.
  • Combine cold milk and cornstarch. Stir until the cornstarch has completely dissolved.
  • Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.
  • Using a ladle and common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
  • Simmer for 5-6 minutes or until desired thickness. Make sure to stir frequently to prevent potatoes from sticking to the bottom of the cooker.

Serve with bacon bites, shredded cheese, chopped green onions and sour cream.

    Serve immediately and enjoy!

      Video

      Keyword best potato soup recipe, easy potato soup recipe, Instant pot potato soup, pressure cook potato soup
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Instant Pot recipes.

      Instant Pot French Onion Soup

      French Onion Soup served with toasted French Bread smothered with fresh melted gruyere cheese will have your taste buds saying “ohhh yeah give me some of that.” Cut through the smooth melted cheese and spoon up a cheese dripping mouthful of sweet onion broth soaked toasted heaven. The toasted cheese adds depth and texture to a classic side soup that your family will be slurping clean out of the bowl. Soft succulent comforting onions will be waiting patiently at the bottom of the bowl as you work your way through the cheesy topping to find the real reward below. The sweet satisfaction this recipe will bestow upon the dinner table will hold the standard for a foodliciuos meal in any home.

      Suggest pairing this recipe as a side or appetizer with an entree of contrasting flavors to create a balanced meal experience. Bring a layer of sophistication to your next grilled steak by including this French Onion soup as its dinner table dance partner. I guarantee that a soup soaked French Bread covered in cheese will bring a comforting satisfaction to everyone that dares to take a bite. Watch the video and carefully follow the instructions below to have this delicious affordable dish on a table near you. This may also be enjoyed stand alone for a light snack as it is simply easy to make, affordable, tasty and absolutely scrumptious. Need I say more?

      Please subscribe to my YouTube channel for recent videos.

      Restaurant style French Onion Soup.

      Ingredients

      Ingredients

      Cut the onion(s) in half and slice into 8 thick strips.

      Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.

      Add garlic and dry sherry. Scrap all the brown bits on the bottom using a wooden spoon).

      Deglaze the cooker.

      Combine stock/broth.

      Add the rest of the seasoning ingredients in the cooker then stir. Pressure cook on high for 0 minute and natural release for 10 minutes.

      Crusty French Baguette and Gruyere Cheese.

      Place the sliced bread on a baking sheet.

      Toast 2 minutes per-side or until golden. Remove the bread from the oven.

      Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven.

      Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s).

      Place the cheese toast on top of the soup.

      Sprinkle more cheese on top of the bread and soup.

      Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown.

      Serve immediately and enjoy!

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      Instant Pot French Onion Soup

      4.75 from 4 votes
      Prep Time 10 mins
      Cook Time 40 mins
      Total Time 50 mins
      Course Appetizer, Sides
      Cuisine American
      Servings 5
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 sweet onion peeled and sliced
      • 6 garlic cloves minced
      • 6 cups unsalted beef stock or broth
      • ½ cup dry sherry
      • 2 tbsp olive oil
      • 3 tbsp butter
      • 2 tbsp brown sugar
      • 1 tbsp worcestershire
      • 1 tsp thyme
      • salt & pepper to taste
      • 1 crusty french baguette sliced
      • 2-3 cups shredded gruyere cheese

      Instructions
       

      • Cut the onion(s) in half and slice into 8 thick strips.
      • Set saute to high for 20 minutes.
      • Add oil and butter. Wait for ~30 seconds.
      • Add sliced onions. Cook for 20 minutes or until the onions are brown; stir frequently (approx. every 3-4 minutes) to prevent burning.
      • Add garlic; cook for ~1 minute.
      • Add dry sherry and deglaze the cooker (scrap all the brown bits on the bottom using a wooden spoon).
      • Combine stock/broth and the rest of the seasoning ingredients in the cooker then stir. Place the lid on.
      • Pressure cook on high for 0 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release.
      • Gently stir the soup. Add a pinch of salt and pepper to taste.

      Toast Bread

      • ~ This is highly recommended but not required. It will be slightly crunchy and not soggy.
      • Preheat the oven to 325°F (162°C).
      • Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
      • Sprinkle cheese on top of the bread and return the bread to the oven. Bake until the cheese is completely melted. Remove the bread from the oven.
      • Place an oven safe dish on a baking sheet. Transfer the soup to a bowl(s). Place the cheese toast on top of the soup. Sprinkle more cheese on top of the bread and soup.
      • Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
      • It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a crunch. However if you prefer your bread a bit soggy then you can place sliced bread and cheese on top of the soup.
        Broil until the cheese is melted. Again exercise caution: the dish will be very hot.

      Serve immediately and enjoy!

        Video

        Keyword best french onion soup recipe, easy french onion soup recipe, Instant pot french onion soup, pressure cook french onion soup
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        Instant Pot Fresh Tomato Soup

        Fresh Tomato Soup is the perfect appetizer, side, or main when partnered with a crunchy butter cheese toast sandwich. My kids love to dip the freshly toasted bread in the soup and scoop out a bit of the cheese toppings as they devour both the soup and the toast. The soup itself fresh from the instant pot is another example of time saved and taste achieved. If you find you have a busy week of balancing household chores with work and feeding the family use the Instant Pot and get some of the time in the day back for yourself. Tomato soup is a simple and affordable dish that the entire family can enjoy.

        We enjoy ours with a bit of extra cheese and a couple additional basil leaves to help elevate the fragrance and taste of this time saving soup de jour. Be sure to watch the video and check out the instructions below to start your next fooodilicious adventure.

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        Grilled cheese that is dipped into tomato soup is the perfect combination.

        Ingredients

        Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).

        Roasted tomatoes, onions and garlic.

        Place the roasted tomatoes in the pressure cooker. Pour chicken broth and sugar in the cooker. Stir and mix. Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes.

        Using a handle blender (if you don’t have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 

        Strain the tomato soup, using a fine wire mesh.

        Return the soup to the cooker.

        Serve with cracker, grilled cheese or bread.

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        Instant Pot Fresh Tomato Soup

        4.17 from 6 votes
        Prep Time 5 mins
        Cook Time 31 mins
        Total Time 36 mins
        Course Appetizer, Side Dish, Soup
        Cuisine American
        Servings 4
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 4 lb cherry tomatoes or roma
        • 6 garlic cloves minced
        • 1 onion chopped
        • 2 cups low-sodium chicken broth preferably homemade
        • ¼ cup olive oil
        • ¼ cup fresh basil chopped
        • 2 tsp granulated sugar +/- adjust to your liking
        • ½ tsp salt
        • ½ tsp black pepper
        • season with more salt & pepper to taste

        Flour Mixture

        • 2 tbsp butter
        • 2 tbsp olive oil
        • 2 tbsp all-purpose flour

        Instructions
         

        • Preheat the oven to 425°F (218°C).
        • In a big bowl: combine fresh cherry tomatoes, minced garlic, chopped onions, olive oil, salt and pepper. Toss/mix until evenly coated.
        • Transfer and spread the tomatoes on a baking sheet (13" x 9").
        • Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).
        • Place the roasted tomatoes in the pressure cooker.
        • Pour chicken broth and sugar in the cooker. Stir and mix.
        • Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Remove the lid. Press the cancel button.
        • Using a handle blender (if you don't have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
        • Set cooker back to saute-high and bring to a simmer.
        • Stovetop: Heat a sauce pan to medium-high. Then add 2 tbsp butter and 2 tbsp olive oil. Cook until the butter is fully melted. Turn the heat down to medium, then add 2 tbsp flour. Whisk until the flour is fully dissolved and creamy.
          Microwave: Heat butter and oil for 1-2 minutes or until fully melted and hot. Add flour then whisk until the flour is fully dissolved and creamy. 
        • Pour the flour mixture into the cooker and whisk.
        • Add fresh chopped basils and stir.
        • Season with salt and pepper to taste.
        • Simmer for 7-10 minutes or until desired thickness/consistency. Press the canel button.
        • Strain the tomato soup, using a fine wire mesh. With a whisk or wooden spoon gently work/press the tomatoes through the mesh (discard the seeds). Return the soup to the cooker.

        Serve with cracker, grilled cheese or bread.

          Serve immediately and enjoy!

            Video

            Keyword best Instant pot tomato soup recipe, easy instant pot tomato soup recipe, Instant pot tomato soup, pressure cook Tomato soup
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            More Instant Pot Recipes

            Instant Pot Chicken Pho (Pho Ga)

            Vietnamese Chicken Pho (Pho Ga) has an ambrosial scent that permeates throughout the house from the whole cloves, coriander seeds, cinnamon, star anise, onion and ginger, as they pressure cook in the Instant Pot. Using the IP will save you hours of cook time and will yield an authentic Vietnamese Pho the entire family will enjoy. Be sure to use fresh herbs and vegetables to enhance the pure satisfaction that only a hot bowl of Pho can provide. Fight off the chill, steady an upset tummy (from too much fun last night) or just because it is an absolutely fabulous dish. Whatever your reason, you will not be disappointed when following this recipe. If you are a Pho lover as I am, I suggest giving this recipe a try and see how convenient one of the best soups ever invented has just become when using your IP.

            I love stove top Pho, but it takes hours (sometimes over night) to get the flavor just right. This Pressure cooking technique has changed the chemical process to the point where you can achieve a very authentic rich and soothing soup within an hour. I have tried many different methods when working to get the soup as close as possible to the stove top variety and I am very happy to say that my family loves this dish. I have a tasting commitee that meets at the dinner table and will give honest feedback when I am developing a new recipe. I am proud announce that we have voted unanimously to share this recipe with all of you, in the hopes you find it as tasty as we do. Watch the video, carefully follow the instructions below for your very own foodlicious scratch made chicken pho. Please feel free to browse my catalogue and subscribe to my YouTube channel for more recipes daily.

            Flavorful clear chicken Pho soup.

            Ingredients

            Recommend using an organic chicken to achieve the best results.

            Preferably fresh noodles but if you can’t get any; then dry noodles will be fine.

            Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

            Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened.

            Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

            Place the charred onions and smashed ginger into the cooker.

            Place the 2 halves of chicken atop of the vegetables. Add seasoning bag, rock sugar and salt.

            Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 30 minutes (exercise caution when releasing pressure from the cooker).

            Remove the onions, ginger and seasoning bag. Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.

            Before filtering.

            In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth.

            Clear soup.

            Arrange and Assemble.

            Bring Pho to a boil prior to pouring over the noodles and meat.

            Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

            ENJOY!

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            Instant Pot Chicken Pho (Pho Ga)

            4.75 from 4 votes
            Prep Time 15 mins
            Cook Time 17 mins
            Natural Release 25 mins
            Total Time 57 mins
            Course Main Course, Soup
            Cuisine Asian, vietnamese
            Servings 5
            Calories

            Equipment

            • Pressure Cooker / Instant Pot (8 QT)

            Ingredients
              

            • 4-4.5 lbs organic whole chicken cut in half
            • 12 cups filtered water
            • 2 onion peeled
            • 4" ginger peeled
            • 2 tbsp rock sugar can be substituted with white sugar
            • 2 tbsp fish sauce
            • 1 tbsp salt

            Seasonings

            • 2 tbsp coriander seeds
            • 2 star anise
            • 1 whole saigon cinnamon
            • 4 whole cloves

            Noodles & Toppings

            • 1-2 lbs fresh pho noodles can be substituted with dry noodles
            • 1 lb mung beans
            • green onion thinly sliced
            • white onion thinly sliced
            • Jalapeño thinly sliced
            • lime cut into wedges
            • hoisin sauce to taste
            • sriracha sauce to taste
            • culantro top half
            • Thai basil leaves only

            Instructions
             

            Roast & Char

            • Heat a pan to medium-high.
              Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
            • Heat the same pan to high.
              Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
            • Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

            Pressure Cook

            • Place the charred onions and smashed ginger into the cooker.
            • Place the 2 halves of chicken atop of the vegetables.
            • Add seasoning bag, rock sugar and salt.
            • Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
            • Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
            • Remove and discard the onions, ginger and seasoning bag.
            • Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
            • In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker or stock pot.
            • Pour fish sauce in the broth then stir. Season with sugar & salt if needed. 
            • Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.

            Cook Noodles

            • Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot)
              On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

            Arrange and Assemble

            • Place the cooked noodles in the middle of the bowl.
            • Add shred/cut chicken to the bowl.
            • Add chopped green onions and sliced white onions.
            • Pour boiling broth over the noodles and meat.
            • Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
            • Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

            Serve immediately and enjoy!

              Video

              Keyword Authentic chicken pho (ga) recipe, best instant pot pho chicken (ga) recipe, easy instant pot chicken pho recipe, Instant pot chicken pho, Instant pot pho ga, pressure cook chicken pho, Vietnamese noodle soup
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Instant Pot Ham & 15 Bean Soup with Rice

              A variety of tasty beans that have been stewed in chicken broth, served with tender pieces of sweet shredded ham, poured over tender white rice, is so filling and delicious your family will thank you. This combination is not just a great way to use up a left over ham; it is an affordable approach to plan your meals and stretch your budget. My husband and I used to buy a ham, cook it, and slice it up for sandwiches during the work week. Then when Saturday morning rolled around, I would throw the bone in the cooker with our favorite beans, and would have a hot bowl of soup at the ready. These days, I find my meal planning includes similar dollar saving techniques we used when it was just the two of us. Now that we have more mouths to feed, which includes growing teenage boys, that try to eat everything in the house; we have revived our old penny pinching meals to feed those hungry bellies delicious and tasty comforting food.

              Once you have had your fill of ham slices and are looking for something to do with the bone; check out the video and follow the instructions to bring a bowl of foodlicious soup to a table near you. Feel free to substitute the rice with your favorite bread or cracker. In my home we love it with rice or delicious southern style skillet cornbread (see menu if interested). Please fell free to subscribe or follow for more recipes daily.

              Delicious comfort food.

              Ingredients

              Add chopped onion, chopped celery and chopped carrots.

              Add beans.

              Add bone-in ham and broth to the cooker. Place the lid on.

              Shred the big chunks of ham in the cooker and discard the bone.

              Scoop 1/2 cup of rice to the bowl and add ham soup on top.

              Instant Pot Ham & 15 Beans with Rice

              5 from 1 vote
              Prep Time 5 mins
              Cook Time 45 mins
              Total Time 50 mins
              Course Main Course
              Cuisine American
              Servings 8
              Calories

              Equipment

              • Instant Pot or Slow Cooker

              Ingredients
                

              • 1 bone-in ham with some meat or 2 lbs cooked ham
              • 1 package Hurst's Hambeens 15 Bean Soup
              • 1 onion chopped
              • 1 cup carrots chopped
              • 1 cup celery chopped
              • 8 cups unsalted chicken broth
              • salt & pepper to taste
              • 3-4 cups cooked rice

              Instructions
               

              • Rinse and drain beans. Discard any debris and place the seasoning package aside.
              • Add chopped onion, chopped celery, chopped carrots, beans, bone-in ham and broth to the cooker. Place the lid on.
              • Pressure cook on high for 45 minutes followed by a 25 minute natural release. Read the manufacture instructions for a quick release prior to execution.
                Slow cooker: cook on high for 5-7 hours or until the beans are tender.
                Remove the lid.
              • Shred the big chunks of ham in the cooker and discard the bone.
              • Add salt/pepper to taste (gently stir). Lastly, pour seasoning package in the cooker and mix well.

              Serve with cooked rice.

                Video

                Keyword best instant pot ham and beans recipe, easy Instant pot ham and beans recipe, ham and beans with rice recipe, Instant pot ham and beans, pressure cook ham and beans
                Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                Taiwanese Beef Noodle Soup

                Homemade Taiwanese Beef Noodle Soup is deliciously served with fresh noodles and shank that is so tender it practically melts in your mouth. Delectably sip spoonfuls of beef broth that was derived from seared shank then brewed to perfection with hints of savory liquorish and tasty herbal notes. The wonderful aromas of seared beef, garlic and onions will send an invitation throughout the home with a promise of delicious food in everyones immediate future. Set your taste buds free with each bite of a well arranged dish that includes the tartness of mustards greens and the juicy crunch of bok-choy.

                Watch this video and follow the instructions to take your family on a taste bud rewarding tour of a Taiwanese home cooked soup. This meal is fairly easy to prepare and it stores well when refrigerated. Meals like this set the bar high for what a bowl of soup has the potential to be. This dish provides a variety of flavors and the entire family will appreciate having such a nice option to help fight back the cold weather with a hot bowl of foodlicious Beef Noodle Soup.

                If feeling adventurous top off with chili oil and add an extra dimension to the flavor profile.

                Beef Shanks

                Ingredients

                Sliced onions

                Thinly sliced ginger.

                Minced garlic.

                Chopped green onions.

                Rinse and clean the beef shank. Cut in ½”-¾” thick slices.

                Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl.

                Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.

                Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.

                Add tomato paste and spicy bean paste; saute for ~30 seconds.

                Pour both soy sauce and mix for ~30 seconds.

                Place the seared beef back in the cooker.

                Mix and turn everything together until all is evenly coated/glazed.

                Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker. Cover with lid and cook.

                During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.

                In the same pot: add clean water and bring to a boil. Blanch the bok choy until slighly tender.

                Remove lid, then discard bay leaves and star anise.

                Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens, chopped scallions and beef shanks in a circular pattern.

                Gently ladle hot broth over everything. Enjoy!

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                Taiwanese Beef Noodle Soup

                5 from 1 vote
                Prep Time 20 mins
                Cook Time 45 mins
                Total Time 1 hr 5 mins
                Course Main Course
                Cuisine Asian
                Servings 8
                Calories

                Equipment

                • Instant Pot (8qt) or Stock Pot (8qt)

                Ingredients
                  

                Brown & Stir-fry

                • 5 lbs beef shanks boneless
                • ½ cup shaoxing cooking wine or dry sherry
                • ½ cup soy sauce
                • ¼ cup oil
                • 3 tbsp tomato paste
                • 3 tbsp spicy bean paste +/- adjust to your liking
                • 2 tbsp rock candy or granulated sugar
                • 1 tbsp dark soy sauce
                • 2" ginger thinly sliced
                • 6 green onion cut into 2"
                • 6 garlic cloves minced
                • 2-3 dried red peppers +/- adjust to your liking

                Broth

                • 12 cups filtered water
                • 5 bay leaves
                • 2-4 star anise +/- adjust to liking to your
                • salt & pepper to taste

                Additional

                • 2-3 lbs fresh wheat noodles or dry
                • fresh bok choy cut in half
                • pickled mustard greens
                • cilantro chopped
                • scallions chopped
                • chili oil optional

                Instructions
                 

                • Rinse and clean the beef shank. Cut in ½"-¾" thick slices.

                Broth

                • Instant Pot: Set cooker to saute-high. Stovetop: Heat up to medium-high.
                • Add 4 tbsp oil and wait for it to heat up (approx. 30-60 seconds).
                • Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl. Repeat steps with the rest of the shank slices until all are done (may need to add a bit more oil as you continue to sear the beef). Set aside until ready to use.
                • Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.
                • Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.
                • Add tomato paste and spicy bean paste; saute for ~30 seconds.
                • Pour both soy sauce and mix for ~30 seconds.
                • Place the seared beef back in the cooker. Mix and turn everything together until all is evenly coated/glazed.
                • Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker.
                • Instant Pot (8qt or larger): Pressure cook on high for 45 minutes and natural release for 30 minutes. Follow the manufacture instructions when preparing to removing the lid (as you release the pressure using the vent). NOTE: Cut the recipe in half if you have a 6 qt cooker and keep the same cook time.
                  Stovetop (8 qt pot or larger): Bring broth to a boil. Turn down the heat to low-medium and cover the pot with a lid. Let it simmer for 3-4 hours or until the meat becomes cut with a spoon tender.
                • Remove lid, then discard bay leaves and star anise.

                Cook noodles and bok choy

                • During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.
                • In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

                Serving(s)

                • Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens and chopped scallions in a circular pattern (see photo for reference).
                • Top off with desired amount of tender shank slices and gently ladle hot broth over everything. Exercise caution when transfering hot bowls of broth. Recommend adding final ladle full at serving table just prior to eating.

                ENJOY!

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                  Keyword asian beef noodle soup, best taiwanese beef noodle soup recipe, easy taiwanese beef noodle soup recipe, taiwanese beef noodles soup
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