Instant Pot Short Rib and Shiitake Mushroom Soup with Swiss Chard
Ingredients:
5 short ribs (about 4 oz each with bone or 3 oz each without), trimmed of excess fat
8 oz shiitake mushrooms, stems removed and sliced
1 ½ inches fresh ginger, peeled, sliced into disks, and smashed
5 scallions (3 whole, 1 chopped for garnish)
½ bunch cilantro (stems separated, leaves chopped)
8 cups beef broth
1 teaspoon whole black peppercorns
3 whole star anise
1 lb Swiss chard, stems and leaves separated and coarsely chopped
For serving:
Lime wedges
Crushed red pepper flakes or sriracha
Fresh ginger, cut into thin matchsticks
Instructions:
Instant Pot Method:
Prepare the Ingredients: Place the short ribs in the Instant Pot along with the shiitake mushrooms, sliced ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
Cook the Soup: Cover the Instant Pot and cook on high pressure for 1 hour. After cooking, release the pressure either naturally or quickly, depending on your preference.
Prepare Garnishes: While the soup cooks, prep your garnishes (lime wedges, ginger matchsticks, crushed red pepper flakes, cilantro leaves, and scallions) and set them aside.
Assemble the Soup: Divide the cooked short ribs and mushrooms into 5 soup bowls. Strain the remaining broth, discarding the solids. Return the broth to the Instant Pot and press the “Sauté” button.
Add Swiss Chard: Once the broth is simmering, add the Swiss chard stems and cook for 3 minutes. Then add the leaves and cook for another 2-3 minutes until the leaves turn bright green.
Serve: Ladle about 1 ¾ cups of the soup into each bowl. Garnish with lime wedges, crushed red pepper flakes or sriracha, fresh ginger sticks, cilantro leaves, and chopped scallion
