Instant Pot Korean Radish Soup

1 Turn the Instant Pot to Sauté mode. Add the neutral oil and ground beef. Cook until no longer pink, about 3–4 minutes.
2 Stir in garlic and soy sauce and cook for 1 more minute.
3 Add the sliced Korean radish and sesame oil. Sauté everything for another 2–3 minutes until the radish begins to look slightly translucent.
4 Pour in 4 to 6 cups of water or broth depending on how brothy you want your soup.
5 Close the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
6 Let the pressure release naturally for 5 minutes, then quick release the rest.
7 Taste the broth. Add a pinch of salt or a splash more soy sauce if needed.
8 Garnish with chopped green onions and a dash of black pepper or gochugaru if desired.
9 Serve hot with a side of steamed rice!