Instant Pot Method

1. Add short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth to the Instant Pot.
2. Seal the lid and cook on high pressure for 1 hour. Let the pressure release naturally or use quick release.
3. While the soup cooks, prepare your garnishes and set them aside.
4. Remove the short ribs and mushrooms, dividing them among 5 soup bowls.
5. Strain the broth and discard the solids. Return the clear broth to the Instant Pot.
6. Press the “Sauté” button. Once the broth simmers, add Swiss chard stems and cook for 3 minutes. Then add the leaves and simmer for another 2 to 3 minutes until bright green.
7. Ladle the broth into bowls (about 1 3/4 cups per serving). Garnish with lime wedges, red pepper flakes or sriracha, ginger sticks, cilantro leaves, and chopped scallions.

Stovetop Method

1. In a large pot or Dutch oven, combine short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth (increase to 8 1/2 cups).
2. Bring to a boil, then cover and simmer on low heat for about 2 hours, until the meat is tender.
3. Prepare garnishes while the soup cooks.
4. Divide short ribs and mushrooms into 5 soup bowls. Strain the broth and discard the solids.
5. Return the clear broth to the pot, bring to a simmer, and add Swiss chard stems. Cook for 3 minutes, then stir in the leaves and cook another 2 to 3 minutes.
6. Pour about 1 3/4 cups broth into each bowl. Garnish and serve hot.