Instant Pot Taiwanese Beef Noodle Soup (紅燒牛肉麵)

In a pot of cold water, add the beef shank, ginger, green onions and Shaoxing wine. Bring to a boil and blanch for 5 minutes until impurities and foam rise to the surface. Remove and rinse the beef, then set aside.

In a pressure cooker using sauté mode, heat some oil and brown all sides of the beef for 1-2 minutes. Once browned, remove and set aside.

Add more oil if needed, and sauté the ginger, green onions, shallots, garlic, and chilli until fragrant.

Stir in the doubanjiang, tomato paste and rock sugar for a minute.

Add the chopped tomatoes to the pressure cooker. Cook for 1-2 minutes.

Place the beef shank back into the pressure cooker. Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Then throw in the bay leaves, star anise, cinnamon stick and Sichuan peppercorns.

Add 2L of water (or just enough to submerge the beef). Cook on high pressure for 40 minutes.

After the pressure cooking is done, release the pressure carefully and add the sliced turnip. Pressure cook for an additional 5 minutes.

Remove the beef shank and slice into thin pieces.

In a separate pot, cook the noodles according to package instructions. Blanch the pak choi until tender.

Serve your noodles with pak choi, beef shank slices and hot broth. Garnish with chopped green onions or coriander if you like! Enjoy :)