Preheat the Instant Pot on the Saute-High function. Once it is hot, add the olive oil to the pot.
Add half of the steak and cook for 2 minutes. Flip the steak and cook for an additional 2 minutes. Remove the cooked steak to a plate and repeat with the remaining steak.
Once all of the steak has browned, add it back to the Instant Pot.
In a small bowl, whisk together the remaining ingredients (soy sauce, brown sugar, rice wine vinegar, mirin, sesame oil, garlic, ginger, cornstarch, and sriracha). Add the sauce to the Instant Pot and stir to combine.
Attach the lid and ensure the valve is in the “sealing” position. Cook on the Pressure Cook-Normal setting for 8 minutes.
Release the pressure by switching the valve to the “venting” position. Set the Instant Pot to the Saute function and cook for 1-2 minutes, or until the sauce has thickened.
Serve over rice, garnished with green onion or parsley.
Notes
You don’t need to use an expensive cut of steak in this recipe Mirin is optional but helps give a nice sweetness and acidity to the bulgogi.