Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

Ingredients

• 1 pound beef (preferably a fatty cut), cut into 2-inch cubes
  
• 2 cups prepared kimchi
  
• 2 cups water
  
• 1 cup chopped yellow onions
  
• 1 cup dried shiitake mushrooms or other dried mushrooms
  
• 1 tablespoon minced garlic
  
• 1 tablespoon minced fresh ginger
  
• 1 tablespoon toasted sesame oil
  
• 1 tablespoon dark soy sauce
  
• 1 tablespoon gochugaru (Korean ground red pepper), or 1/2 teaspoon cayenne pepper
  
• 1 tablespoon gochujang (Korean red chile paste)
  
• 1/2 teaspoon sugar
  
• Salt
  
• 1/2 cup sliced scallions, for serving
  
• 8 ounces semi-firm tofu
  

Directions

1. In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar.
2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
3. Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve.