Add the oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). When the oil is hot, add the chopped onion, garlic and jalapeno, and saute until the onions are soft/translucent. Stir in the gochujang and/or gochugaru, then add the meat and continue to cook, stirring occasionally, until lightly browned.
Add the mushrooms, soy sauce, sesame oil, kimchi and broth (and kombu, if using). Cut the soft tofu tube about two inches from one end, then slide the tofu into the soup and gently break it apart with a spoon.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 1 minute (with Instant Pot, press ‘Cancel’ to stop saute mode before closing the lid, then choose ‘Manual’ mode, and adjust time to 1 minute).
When the cooking time is complete, allow the pot to de-pressurize naturally for at least 10 minutes before opening the lid. Remove the kombu, if using. Crack an egg into the soup and let it cook for 1 minute (if your soup is no longer bubbling hot, turn on 'Saute' mode to finish cooking). Stir and serve hot, topped with green onions, accompanied with rice and your favorite "banchan" (side dishes).