Instant Pot Spicy Short Rib Noodle Soup

It was delicious. I added some shredded carrots and tatsoi I had on hand with the noodles. I also sautéed the spinach with some garlic, soy sauce, sesame oil and sesame seeds. I also added a little rice wine vinegar and white sugar to the spinach after it wilted, along with some red pepper. Hubby loved it.

I added some fennel to the meat seasonings. After everything was cooked, I added some rice wine vinegar and sesame oil. Instead of cooking the spinach separately, I threw it in the pot at the same time as the noodles. Meat was so tender, and the flavors were really rich. It's definitely a go-to.

My fiance absolutely loved this one. I didn't have gochujang sauce on hand so subbed a tablespoon or so of sambal oelek with approximately equal amounts of soy sauce and brown sugar. I had some Campbell's Thick and Rich stock on hand, so I used that for 2 cups of the stock and it turned out great. Used packet ramen noodles and added chopped kale at the end.

Cooked slow and low on the stovetop as a sunday meal as I don't have an Instant Pot. Made the following additions: -upped the beef stock to 5 cups -upped gochugang to 1/4 cup -added 1 teaspoon gochugaru (we like spicy) -added two green cardamom and 1 star anise to spice bag while braising -deglazed pan after searing off short ribs with ~1/2 sweet white wine -added a handful 3-5 dried porcinis with the stock Second time I made it with boiling beef shank Left it bone in but trimmed the fat, and cooked it for 30 minutes in the pressure cooker.