Instant Pot Vegan Bulgogi

Mixed mushrooms are marinated and cooked in an Instant Pot with tamari, Asian pear, sesame oil, and aromatics to create a flavorful vegan bulgogi.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 230 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds
• 1 teaspoon vegetable oil
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 tablespoons sesame oil
• 2 green onions, chopped
• 1 shallot, minced
• 1 (1 inch) piece fresh ginger, grated
• 1 tablespoon black sesame seeds
• 2 tablespoons gochujang (Korean hot pepper paste), or to taste
• 2 cups clamshell (shimeji) mushrooms, trimmed
• 3 tablespoons brown rice syrup
• 1 tablespoon Chinese rice wine vinegar
• 2 tablespoons cool water
• 0.5 cup reduced-sodium tamari
• 2.5 cups cremini mushrooms
• 1.5 cups oyster mushrooms
• 0.5 cup brown champignon mushrooms
• 0.5 cup low-sodium vegan vegetable broth
• 0.25 cup Asian pear, peeled and shredded

Recipe Instructions

Step 1

Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.

Step 2

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

Step 3

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

Step 4

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

Step 5

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