Instructions

1. 1

   In the Instant Pot, combine the short ribs with mushrooms, ginger, three whole scallions, cilantro stems, peppercorns, star anise, and beef broth.

2. 2

   Secure the lid and cook under high pressure for 1 hour, then proceed with either a natural or quick release.

3. 3

   While it cooks, prepare your garnishes and set them aside for later use.

4. 4

   Portion the short ribs and mushrooms into 5 soup bowls, then strain the leftover broth, discarding the solids.

5. 5

   Pour the broth back into the Instant Pot and select the “Saute” function to heat it until it reaches a simmer. During this time, add the Swiss chard stems and allow to simmer for 3 minutes, then incorporate the leaves and cook until they turn bright green, approximately 2 to 3 minutes.

6. 6

   Serve the soup into the bowls, aiming for about 1 3/4 cups per bowl.

7. 7

   Top each bowl with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.

8. 8

   In a large pot or Dutch oven, combine the short ribs with the mushrooms, ginger, three whole scallions, cilantro stems, peppercorns, star anise, and beef broth.

9. 9

   Bring the mixture to a boil, then cover and reduce the heat to low, cooking until the meat is fork-tender, roughly 2 hours.

10. 10

    As it simmers, prepare your garnishes and set them aside for later.

11. 11

    Split the short ribs and mushrooms among 5 soup bowls, then strain the broth, discarding the solids.

12. 12

    Heat the broth to a simmer over high heat, adding the Swiss chard stems as it warms. Let them simmer for 3 minutes, then add the leaves and continue cooking until they are bright green, about 2 to 3 minutes.

13. 13

    Ladle the soup into the bowls, ensuring each bowl receives around 1 3/4 cups.

14. 14

    Finish by garnishing with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.

Nutrition Information