Instant Pot Vegan Bulgogi with Mushrooms

Clean the mushrooms thoroughly by rinsing them under a gentle stream of water, then gently scrub them with a soft-bristled brush to remove any impurities. Cut the mushrooms in half and lay them out on a clean, dry surface to prepare for further processing.

Separately, carefully separate the delicate shimeji mushrooms apart and rinse them under running water to remove any dirt or debris.

Next, utilize the pressure cooker's specialized sauté mode to cook a mixture of sliced onion, minced shallot, grated ginger, and minced garlic in vegetable oil until the aromas are released, approximately 3 minutes. Turn off this function and proceed to add a flavorful liquid mixture consisting of broth, tamari, diced pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Combine these ingredients well to create a harmonious blend.

Add the prepared mushrooms to this liquid mixture and gently toss them around to evenly coat them with the flavors. Close the lid of the pressure cooker to allow the ingredients to marinate for 10 minutes.

Once the lid is securely in place, set the pressure cooker according to the manufacturer's instructions and schedule a high-pressure cooking time of 12 minutes. Allow an additional 10 to 15 minutes for the pressure to build up.

After waiting for the specified time, allow the pressure to release naturally according to the manufacturer's guidelines, approximately 10 minutes. Manually release any remaining pressure by carefully releasing the valve, taking about 10 more minutes.

Reactivate the sauté function on the pressure cooker and mix a slurry consisting of water and cornstarch together. Gradually add this mixture to the mushrooms, stirring constantly to create a rich and thick gravy. Turn off the sauté function and serve the dish hot, garnished with green onions and sesame seeds.