Instant Pot Oxtail Thai Beef Noodle Soup
Instant Pot Oxtail Thai Beef Noodle Soup
Ingredients
For the Soup Base
- 2 pounds oxtail, or beef chuck roast, beef short ribs, or beef back ribs
- 1 tablespoon thin soy sauce
- 1 tablespoon thick soy sauce
- 1/4 cup seasoning soy sauce
- 3 rock sugar, large pieces
- 20 ounces beef paste
- 1/4 cup fish sauce
- 1/4 cup cilantro stems, or roots, roughly chopped
- 2 galangal, thinly sliced pieces
- 1/4 cup chicken bouillon
- 1/4 cup granulated sugar
- 8 quarts water, approximately, to fill to max line of 8-quart Instant Pot
For the Aromatic Spice Bag
- 4 star anise
- 1 cinnamon sticks, to 2 sticks
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon whole cloves
- 1/2 teaspoon black peppercorns
- 6 garlic cloves, minced
- 2 bay leaves
For Serving
- 1 pound rice noodles, thin or medium, soaked in cold water
- 1 pound beef meatballs
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
- 1 lime wedges, for serving
- 1 cup bean sprouts, for serving
- chili garlic sauce, as needed, for serving
Instructions
- 1
Begin by preparing the aromatic spice bag. In a dry skillet over medium heat, toast the star anise, cinnamon sticks, fennel seeds, whole cloves, black peppercorns, minced garlic, and bay leaves for 3-5 minutes, or until fragrant. Be careful not to burn the garlic. Once toasted, transfer the spices to a cheesecloth or a large tea bag and tie it securely to form a sachet.
⏱️ 5 min
- 2
Prepare the rice noodles by placing them in a large bowl and covering them with cold water. Let them soak while you prepare the soup base, or according to package directions, until pliable but still firm. Do not over-soak.
⏱️ 5 min
- 3
Add the oxtail (or your chosen beef cut) to the Instant Pot. Then, add the aromatic spice bag, cilantro stems, galangal, and rock sugar.
⏱️ 5 min
- 4
Pour in the thin soy sauce, thick soy sauce, seasoning soy sauce, beef paste, fish sauce, chicken bouillon, and granulated sugar. Fill the Instant Pot with water up to the 'Max Fill' line (for an 8-quart Instant Pot, this is approximately 8 quarts of water). Stir gently to combine the ingredients.
⏱️ 5 min
- 5
Close and lock the lid of the Instant Pot. Ensure the steam release valve is in the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time to 1 hour and 20 minutes (80 minutes) for frozen oxtail, or 45 minutes if the oxtail is thawed.
⏱️ 80 min
- 6
While the soup is pressure cooking, prepare your desired toppings and garnishes, such as chopping fresh cilantro, slicing green onions, and arranging lime wedges and bean sprouts.
⏱️ 15 min
- 7
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully press down on the Quick Release Knob to release any remaining steam until the float valve drops. Once all pressure is released, open the lid.
⏱️ 15 min
- 8
Remove the aromatic spice bag and discard it. Add the beef meatballs to the hot soup and let them cook for about 5-7 minutes, or until heated through. Taste the broth and adjust seasonings if necessary.
⏱️ 7 min
- 9
To serve, drain the soaked rice noodles and divide them among serving bowls. Ladle the hot soup, oxtail, and meatballs over the noodles. Garnish with fresh cilantro, green onions, bean sprouts, and a lime wedge. Serve immediately with chili garlic sauce on the side, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Oxtail Thai Beef Noodle Soup
For the Soup Base
- 2 pounds oxtail, or beef chuck roast, beef short ribs, or beef back ribs
- 1 tablespoon thin soy sauce
- 1 tablespoon thick soy sauce
- 1/4 cup seasoning soy sauce
- 3 rock sugar, large pieces
- 20 ounces beef paste
- 1/4 cup fish sauce
- 1/4 cup cilantro stems, or roots, roughly chopped
- 2 galangal, thinly sliced pieces
- 1/4 cup chicken bouillon
- 1/4 cup granulated sugar
- 8 quarts water, approximately, to fill to max line of 8-quart Instant Pot
For the Aromatic Spice Bag
- 4 star anise
- 1 cinnamon sticks, to 2 sticks
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon whole cloves
- 1/2 teaspoon black peppercorns
- 6 garlic cloves, minced
- 2 bay leaves
For Serving
- 1 pound rice noodles, thin or medium, soaked in cold water
- 1 pound beef meatballs
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
- 1 lime wedges, for serving
- 1 cup bean sprouts, for serving
- chili garlic sauce, as needed, for serving
Instructions
- 1
Begin by preparing the aromatic spice bag. In a dry skillet over medium heat, toast the star anise, cinnamon sticks, fennel seeds, whole cloves, black peppercorns, minced garlic, and bay leaves for 3-5 minutes, or until fragrant. Be careful not to burn the garlic. Once toasted, transfer the spices to a cheesecloth or a large tea bag and tie it securely to form a sachet.
⏱️ 5 min - 2
Prepare the rice noodles by placing them in a large bowl and covering them with cold water. Let them soak while you prepare the soup base, or according to package directions, until pliable but still firm. Do not over-soak.
⏱️ 5 min - 3
Add the oxtail (or your chosen beef cut) to the Instant Pot. Then, add the aromatic spice bag, cilantro stems, galangal, and rock sugar.
⏱️ 5 min - 4
Pour in the thin soy sauce, thick soy sauce, seasoning soy sauce, beef paste, fish sauce, chicken bouillon, and granulated sugar. Fill the Instant Pot with water up to the 'Max Fill' line (for an 8-quart Instant Pot, this is approximately 8 quarts of water). Stir gently to combine the ingredients.
⏱️ 5 min - 5
Close and lock the lid of the Instant Pot. Ensure the steam release valve is in the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time to 1 hour and 20 minutes (80 minutes) for frozen oxtail, or 45 minutes if the oxtail is thawed.
⏱️ 80 min - 6
While the soup is pressure cooking, prepare your desired toppings and garnishes, such as chopping fresh cilantro, slicing green onions, and arranging lime wedges and bean sprouts.
⏱️ 15 min - 7
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully press down on the Quick Release Knob to release any remaining steam until the float valve drops. Once all pressure is released, open the lid.
⏱️ 15 min - 8
Remove the aromatic spice bag and discard it. Add the beef meatballs to the hot soup and let them cook for about 5-7 minutes, or until heated through. Taste the broth and adjust seasonings if necessary.
⏱️ 7 min - 9
To serve, drain the soaked rice noodles and divide them among serving bowls. Ladle the hot soup, oxtail, and meatballs over the noodles. Garnish with fresh cilantro, green onions, bean sprouts, and a lime wedge. Serve immediately with chili garlic sauce on the side, as desired.
⏱️ 3 min