Step 1

In a blender or food processor, blend together soy sauce, mirin, diced pear, garlic, diced onion, honey, gouchujang, and gochugaru. Set it aside for later.

Step 2

In your Instant Pot, place a sliced onion at the bottom and then layer in the short ribs, carrots, potatoes, sliced shiitake mushrooms, and then the mixture that you blended earlier.

Step 3

Seal the IP and click the manual button and set it to 35 minutes. It should take 25 minutes for the IP to come to pressure so don’t be alarmed if the IP doesn’t come up to pressure right away.

Step 4

Once the IP is done cooking, make a cornstarch slurry (t tbsp cornstarch to 1 tbsp water) and add it to the Instant Pot and set the IP to sauté for a minute to thicken the liquid.