Instant Pot Asian Beef Noodle Soup
One of my sons loves those instant noodle soups. As a mom, I don’t want him eating them often. I wanted to find a healthier alternative. This Instant Pot Asian Beef Noodle Soup recipe is exactly what I was looking for. 
Being able to make this ahead and keep it in the freezer until cooking it quickly in the Instant Pot is so easy. Asian noodle soups just have an inherent comfort food quality to them.
Usually, a good broth takes many hours to meld the flavours and get to the desired depth. By using a pressure cooker, you can get the same depth of flavour in less than an hour.
Instant Pot Asian Beef Noodle Soup Recipe:
- 2 lbs. beef stew meat
- 2 cups mushrooms, sliced
- 1 small onion, diced
- 3 cups chicken or beef broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. rice vinegar
- 1 tsp. ginger
For the cooking day:
- 8 oz. long rice noodles
Add the diced onion, beef, mushrooms, broth, soy sauce, rice vinegar, hoisin sauce, and ginger into a large resealable freezer bag. Squish to mix everything together. Take out the extra air from the bag, seal, and freeze.
On the day you want to serve the soup, take the bag out of the freezer to thaw.
Set the Instant Pot to high pressure and set for 15 minutes.
Lock the lid and be sure the vent is closed.
Vent the pressure from the Instant Pot.
Add the noodles, making sure that they are completely submerged. Close and lock the lid on the Instant Pot, ensuring that the vent is closed. Set the Instant Pot to 2 minutes. 
Once the 2 minutes is up, allow the pressure to release naturally for 10 minutes. Afterwards, open the vent to release the remaining pressure. 
If you use gluten-free soy sauce and hoisin sauce, then this soup recipe is gluten-free.
You can top the soup with sesame seeds or sliced green onions to make it “extra fancy”.
- 2 lbs. stew meat
- 2 cups mushrooms sliced
- 1 small onion diced
- 3 cups chicken or beef broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. rice vinegar
- 1 tsp. ginger
- 8 oz. long rice noodles
-
Add the diced onion, beef, mushrooms, broth, soy sauce, rice vinegar, hoisin sauce, and ginger into a large resealable freezer bag. Squish to mix everything together. Take out the extra air from the bag, seal, and freeze.
-
On the day you want to serve the soup, take the bag out of the freezer to thaw.
-
Set the Instant Pot to high pressure and set for 15 minutes.
-
Lock the lid and be sure the vent is closed.
-
Vent the pressure from the Instant Pot.
-
Add the noodles, making sure that they are completely submerged. Close and lock the lid on the Instant Pot, ensuring that the vent is closed. Set the Instant Pot to 2 minutes.
-
Once the 2 minutes is up, allow the pressure to release naturally for 10 minutes. Afterwards, open the vent to release the remaining pressure.
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