Step 1

Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.

Step 2

Cover and cook high pressure, 1 hour then natural or quick release.

Step 3

As it cooks, prep your garnishes and set them aside.

Step 4

Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.

Step 5

Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.

Step 6

Ladle the soup into the soup bowls, about 1 3/4 cups.

Step 7

Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.

Step 8

Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.

Step 9

Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.

Step 10

As it cooks, prep your garnishes and set them aside.

Step 11

Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.

Step 12

Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.

Step 13

Ladle the soup into the soup bowls, about 1 3/4 cups.

Step 14

Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.