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

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, beef brisket noodle soup (instant pot). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Beef Brisket Noodle Soup (Instant Pot) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Beef Brisket Noodle Soup (Instant Pot) is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Beef Brisket Noodle Soup (Instant Pot):
  1. Prepare 2 star anise pods
  2. Prepare 2 whole cloves
  3. Make ready 1 inch piece of ginger, peeled & sliced
  4. Make ready 4 green onions, sliced into 3 inch sections
  5. Get 2 cloves garlic, crushed
  6. Take 1 tbsp vegetable oil
  7. Take 3 tbsp oyster sauce
  8. Get 6 tbsp soy sauce
  9. Prepare 4 cups beef broth
  10. Make ready 1 lb beef brisket, cubed
  11. Get Beef tripe and tendon, if desired
  12. Take 200 gm dry fine Chinese egg noodle
  13. Prepare 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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