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

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beef brisket noodle soup (instant pot). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Beef Brisket Noodle Soup (Instant Pot) is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Beef Brisket Noodle Soup (Instant Pot) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must 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 that.

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