Recipe of Favorite Beef Brisket Noodle Soup (Instant Pot)

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beef brisket noodle soup (instant pot). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Beef Brisket Noodle Soup (Instant Pot) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Beef Brisket Noodle Soup (Instant Pot) is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. 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. Get 1 inch piece of ginger, peeled & sliced
4. Get 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. Take 6 tbsp soy sauce
9. Get 4 cups beef broth
10. Prepare 1 lb beef brisket, cubed
11. Get Beef tripe and tendon, if desired
12. Get 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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