Gather all the ingredients.

Peel the ginger knob and cut thinly into 8–10 slices ginger. Mince or crush 2 cloves garlic.

Cut 1 onion in half. Slice each half into 5–6 wedges.

Peel 3 inches daikon radish and cut in half lengthwise, then slice it ½ inch (1.3 cm) thick.

Peel and cut 1 carrot into bite-size pieces.

Cut 1 green onion/scallion into thin rounds. Set aside for garnish.

Pat dry all sides of 1¾ lb boneless beef short ribs with paper towels. Cut it into 1-inch (2.5-cm) pieces.

Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

Press the Sauté button on your Instant Pot and heat 1 Tbsp toasted sesame oil.

Sear the meat in batches, 1 minute per side. Transfer to a plate.

Deglaze the pot with a bit of water and wooden spatula.

Add the onion and 2 Tbsp water to the pot. Sauté for 2 minutes.

Add the garlic and ginger and sauté for a minute.

Add the short ribs and their juices back to the pot.

Add 2 Tbsp brown sugar, 2 Tbsp sake, 4 Tbsp mirin, and 4 Tbsp soy sauce. Mix it all together.

Add the daikon and carrot. Mix it all together.

Cover and lock the lid. Press the Keep Warm/Cancel button to stop sautéing.

Select the Pressure Cooking mode and cook under high pressure for 35 minutes.

When finished, let the pressure release naturally for 15–20 minutes or quick release it.

Unlock the lid and stir.

Transfer to a serving dish. Garnish with the sliced scallion/green onion.