I'd love to complicate this recipe for you but really, I just don't even know how. Dump everything in.
Set it for 15 mins at high pressure, 5 minutes NPR.
Add green onions and diced tofu if using.
Taste and add salt or more gochugaru if needed.
Tips and Tricks for Making This Kimchi Jjigae
Mushrooms. You can definitely use any other kind of dried mushrooms you have. If you want to use fresh mushrooms however, the 20 minute cook time may affect them.
Spice.Gochugaru looks flaming red, but it's actually a lot less spicy than cayenne pepper. You can put in a bit of cayenne pepper instead, but be mindful of the spice in the kimchi.
Soy Sauce. You can use regular soy sauce instead of dark soy sauce. The dark one just has a richer, sweeter taste to me.
Meat. You can substitute pork for the beef to get closer to a traditional Kimchi Jiggae. That will also need to cook for 15 minutes.
Chicken. If you want to sub chicken, cook for 10 minutes for boneless skinless chicken thighs.
Vegetarian. For a vegetarian Kimchi Jjigae, cook for 5 minutes at HIGH PRESSURE, and then naturally pressure release for 5 minutes, and then add diced tofu once you open the pot. Or you can just make on the stovetop by heating everything but the tofu, and then tossing in the soft tofu chunks at the end before serving.
Instant Pot Kimchi Jjigae https://twosleevers.com/instant-pot-kimchi-beef-stew/