Place beef, sliced onion, and dried mushrooms into Instant Pot
In a blender combine all sauce ingredients, blend until smooth
Pour sauce over beef, onion, and dried mushrooms
Close the lid, and make sure the pressure release valve is turned to the "sealing" position.
Press the manual button and adjust time to 40 minutes
Once the Instant Pot reaches pressure it will begin counting down (it should reach pressure in about 10-15 minutes)
When it has finished cooking the Instant Pot will beep to alert you and switch to warm. Allow the beef to remain in the pot and release pressure naturally for about 20 minutes.
After 20 minutes carefully release any remaining pressure by turning the pressure release valve to venting
Serve with rice and veggies!
Nutrition Analysis is an estimate
Dried Mushrooms - this is optional but I love the additional umami!
Soy Sauce - You can easily use coconut aminos or tamari gluten-free soy sauce
Soju - A Korean liquor, you can substitute sake, white wine, or rice wine vinegar
Coconut Palm Sugar - you can replace with brown sugar, honey, or maple syrup
Korean Red Pepper Powder – also called Korean Chili Flakes or Gochugaru flakes – Korean red chili peppers that are dried in the sun and chopped to a size between a flake and a powder. This spice is super fragrant with notes of citrus and is certainly spicy. If you can't find this ingredient you can use a pinch of crushed red pepper but it will not taste the same, I recommend buying Gochugaru, it is an essential spice in my kitchen!
Gluten-Free - Use gluten-free soy sauce (tamari)
Paleo – Use coconut aminos instead of soy sauce, serve with cauliflower rice.
Keto - The only problematic ingredient here is the 1/4 cup of coconut palm sugar, I can't recommend eliminating it completely you could try using an additional kiwi instead. If you try it let me know how it turns out!