This Instant Pot Beef Noodle Soup is inspired by Lagman - a traditional Uyghur vegetable soup also popular in Uzbekistan. The hearty vegetable and beef broth is served over long noodles with cilantro or parsley on top.
Turn on the Sauté function of your pressure cooker. Once it displays HOT add the olive and let it heat up for a moment. Then add the beef strips and sear them for about 5-8 minutes until they look browned from all sides.
Then stir in the chopped onion and sauté until translucent. Add minced garlic and sauté another minute, before turning off the pressure cooker.
Add in all other prepared vegetable (carrot, potato, sweet potato/rutabaga, bell pepper, diced tomatoes). Add all spices (salt, paprika, coriander, cumin, chili flakes, black pepper, star anise pod, bay leaves). Now fill the pot up with water to the maximum pressure cooking fill line (2/3). It will take about 2-2.5 quarts of water.
Now close the pressure cooker lid and turn the pressure valve to sealing position. Set the Instant Pot to cook on High Pressure for 8 minutes. It takes about 20-25 minutes to pressurize before the timer starts counting down.
When the cook time is up, let the pressure release naturally for 10-15 minutes (NPR) or do a staggered quick release (QR). Remove star anise and bay leaves.
While the soup is pressure cooking, prepare the noodles separately. Bring a large pot of water to a boil, then cook the noodles until al dente. Drain the water and set the noodles aside.
When ready to serve, add a small amount of cooked noodles into a bowl and top with the vegetable beef broth. Serve with chopped parsley or cilantro on top.
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles).
*or 24 ounces fresh noodles
Stovetop instructions: https://leelalicious.com/lagman-uzbek-beef-noodle-soup-with-vegetables/