Instant Pot Vegan Bulgogi

Name: Instant Pot Vegan Bulgogi
Ingredients: 2.5 cups cremini mushrooms; 1.5 cups oyster mushrooms; 0.5 cup brown champignon mushrooms; 2 cups clamshell (shimeji) mushrooms, trimmed; 1 small onion, chopped; 1 shallot, minced; 1 (1 inch) piece fresh ginger, grated; 1 clove garlic, minced; 1 teaspoon vegetable oil; 0.5 cup low-sodium vegan vegetable broth; 0.5 cup reduced-sodium tamari; 0.25 cup Asian pear, peeled and shredded; 3 tablespoons brown rice syrup; 2 tablespoons sesame oil; 2 tablespoons gochujang (Korean hot pepper paste), or to taste; 1 tablespoon Chinese rice wine vinegar; 2 tablespoons cool water; 2 tablespoons cornstarch; 2 green onions, chopped; 1 tablespoon black sesame seeds; 1 tablespoon sesame seeds