• Gather all the ingredients.
  

To Prepare the Ingredients

• Peel the ginger knob and thinly slice into 8–10 slices ginger. Mince or crush 2 cloves garlic (I use a garlic press).
  
• Cut 1 onion in half and cut each half into 5–6 wedges.
  
• Peel 3 inches daikon radish and cut in half lengthwise, then cut into ½-inch (1.3-cm) slices. Tip: You can cut the daikon slightly bigger if you do not like your vegetables cooked too soft.
  
• Peel 1 carrot and cut into bite-size pieces. I use a Japanese cutting technique called rangiri where I cut the carrot diagonally while rotating it a quarter turn between cuts. This not only makes an attractive shape that is good for stews and simmered dishes, but also gives the pieces more surface area to absorb the seasonings faster. Tip: If you do not like your vegetables too soft, you can cut the carrot slightly bigger.
  
• Cut 1 green onion/scallion into thin rounds and set them aside for garnish.
  
• Pat all sides of 1¾ lb boneless beef short ribs dry with paper towels so it will sear easily. Cut the short ribs into 1-inch (2.5-cm) pieces.
  
• Season the beef with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  

To Cook

• Press the Sauté button on your Instant Pot (I use a 6-QT Instant Pot Ultra) and heat 1 Tbsp toasted sesame oil.
  
• When the inner pot is hot, sear the short ribs in a single layer, 1 minute per side. Sear the meat in batches and do not crowd the pot to avoid steaming the ribs. Don‘t touch the meat while searing. Wait until the bottom of the meat gets a nice crust, then turn it over. The meat will release itself naturally when a beautiful sear has formed.
  
• When a batch is done, transfer it to a plate and continue with the next batch.
  
• You may need to do this step in 3–4 batches, a total of about 8 minutes. Remove the last batch of seared beef to the plate. If there are some brown bits that stuck to the bottom, you can deglaze them with a little bit of water and a wooden spoon.
  
• To the pot, add the onion and 2 Tbsp water. Sauté the onion, scraping the bottom of the pot with the wooden spatula, for 2 minutes.
  
• Add the garlic and ginger and sauté for a minute.
  
• Add the short ribs back to the pot, including the juices on the plate.
  
• Add 2 Tbsp brown sugar, 2 Tbsp sake, 4 Tbsp mirin, and 4 Tbsp soy sauce.
  
• Mix it all together.
  
• Then, add the daikon and carrot. Mix it all together.
  
• Cover and lock the lid. Make sure the steam release handle points at Sealing and not Venting. Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing. Press the Pressure Cooking mode or press the Manual button to switch to the pressure cooking mode. Cook under High pressure for 35 minutes.
  
• If you’re using a stovetop pressure cooker, cook on high heat until high pressure is reached. Then, reduce the heat to low and maintain high pressure for about 30 minutes.
• When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Let it go on natural release (about 15–20 minutes) or, if you‘re in a hurry, do a quick release by pressing the pressure release button. Unlock the lid and mix it all together.
  

To Serve

• Transfer the Instant Pot Short Ribs to a serving dish. Garnish with the sliced scallion/green onion and enjoy.
  

To Store

• You can store the leftovers in the airtight container and keep in the refrigerator for up to 3 days or 2 weeks in the freezer.