Boil a pot with enough water to cover all your beef. Let beef boil for 2 minutes. Strain beef in colander and rinse with water. You want to do this to remove any impurities in the meat.

Turn your Instant Pot to saute. Add the oil to the pot and let it heat up for a second, then add garlic, ginger, green onion, and onion into the pot. Stir until onions become translucent and start to caramelize.

Next, add your tomato and dried chilis to the pot.

Add beef cubes to the pot, then add tamari, wine, rock sugar, chili bean paste, and salt. Mix ingredients together.

Pour enough water to cover the ingredients, then add the star anise on top.

Place lid on InstantPot and Pressure Cook on High for 30 minutes.

While your soup is cooking, boil water and prepare noodles based on directions.

After pressure cooker is finished, let it natural release for 5 minutes.

Assemble a bowl with your noodles and bok choy, then ladle broth and beef on top.

Sprinkle green onion, cilantro, or pickled mustard greens on top before serving.