Instant Pot Asian Beef Noodle Soup
This Instant Pot Asian Beef Noodle Soup is easy to make, full of flavor and perfect for a chilly day.
Servings: 6
Calories: 385kcal
Ingredients
- 2 pounds stew meat
- 1 pint of sliced mushrooms
- 1 small diced yellow onion
- 3 cups chicken or beef broth
- ½ cup soy sauce
- ¼ hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger
- 8 ounces rice noodles
Instructions
- Add all ingredients except noodles to Instant Pot.
- Stir.
- Set 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 and make sure they are completely submerged.
- Close and lock the lid on the Instant Pot and make sure the vent is closed.
- Set Instant Pot to 2 minutes. Once 2 minutes is up, allow the pressure to release naturally for 10 minutes.
- Open the vent and release the remaining pressure.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 11g | Protein: 52g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 160mg | Sodium: 1114mg | Fiber: 1g | Sugar: 1g
