Instant Pot Korean Galbitang (Beef Short Rib Soup)

1 Soak short ribs in cold water for 30–60 minutes, changing the water once or twice.
2 Blanch in boiling water for 5 minutes, then drain and rinse.
3 Add ribs, water, onion, garlic, ginger, green onions, and radish to the Instant Pot.
4 Pressure cook on High for 35 minutes. Natural release for 15–20 minutes.
5 Remove onion, ginger, and green onions. Skim off any excess fat.
6 Stir in Korean soup soy sauce, and season with salt and pepper to taste.
7 Add pre-soaked sweet potato glass noodles directly into the hot broth. Let sit for 5–10 minutes until softened and silky.
8 Serve hot with rice, kimchi, and optional garnishes.