Beef Brisket Noodle Soup (Instant Pot)
Beef Brisket Noodle Soup (Instant Pot)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, beef brisket noodle soup (instant pot). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Beef Brisket Noodle Soup (Instant Pot) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Beef Brisket Noodle Soup (Instant Pot) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook beef brisket noodle soup (instant pot) using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef Brisket Noodle Soup (Instant Pot):
  1. Get 2 star anise pods
  2. Make ready 2 whole cloves
  3. Take 1 inch piece of ginger, peeled & sliced
  4. Prepare 4 green onions, sliced into 3 inch sections
  5. Make ready 2 cloves garlic, crushed
  6. Get 1 tbsp vegetable oil
  7. Get 3 tbsp oyster sauce
  8. Take 6 tbsp soy sauce
  9. Prepare 4 cups beef broth
  10. Prepare 1 lb beef brisket, cubed
  11. Prepare Beef tripe and tendon, if desired
  12. Make ready 200 gm dry fine Chinese egg noodle
  13. Make ready Vegetables as desired
Instructions to make Beef Brisket Noodle Soup (Instant Pot):
  1. Set instant pot to saute and add vegetable oil. Once oil is heated, add star anise, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to pot and cook until limp
  2. Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes
  3. If tendon and tripe is desired, add to instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add beef stock. Close lid of instant pot and cook 30min on high pressure (soup function)
  4. While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables.
  5. Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles.

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