Pressure Cooker Plant-Based Bulgogi

1. 1

   Rinse the cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut the mushrooms in half and place them on a clean dish towel. Gently pull the shimeji mushrooms apart and rinse them.

2. 2

   Select the Saute function on a multi-functional pressure cooker (such as an Instant Pot). Saute the onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off the Saute function. Add the broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Stir well. Add the mushrooms and gently toss to coat. Close the lid and let it marinate for 10 minutes.

3. 3

   Lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build.

4. 4

   Release the pressure naturally according to the manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.

5. 5

   Turn the Saute function back on. Mix the water and cornstarch together; add the slurry to the mushrooms, stirring constantly to create a thick gravy. Turn off the Saute function. Serve with green onions and sesame seeds.

• Calories 251.47 kcal Moderate
• Protein 6.66 g Moderate
• Carbs 39.41 g Moderate
• Total Fat 8.35 g Moderate
• Saturated Fat 1.13 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.34 mg Low Source
• Sodium 1831.73 mg High
• Fiber 7.16 g Good Source
• Sugar 4.09 g Moderate
• Added Sugar 0.37 g Low Source
• Calcium 56.27 mg Low Source
• Iron 5.39 mg Good Source
• Potassium 744.1 mg Moderate
• Vitamin A 27.05 mcg_rae Low Source
• Vitamin C 1.27 mg Low Source
• Vitamin D 6.43 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅