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Pour the vegetable oil in the cooking pot and select sauté. When the oil begins to sizzle and get shimmery, brown the meat in batches until all of the meat is browned – do not crowd. Transfer meat in sections to a plate when browned.
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Add the garlic to the pot and sauté 1 minute. Add soy sauce, broth, brown sugar, and ginger, stirring to combine.
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Add browned beef and any accumulated juices to the pot. Select High Pressure and set the timer for 12 minutes using the pressure cooker button.
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When the pressure cooker is done, the beep will sound. Turn the pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid - you'll want to have a towel nearby to redirect the steam - it will be hot , hot, hot!
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Turn the Instant Pot on to sauté again. In a small bowl or cup, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Bring the mixture to a boil, stirring constantly until the sauce thickens. Stir in the green onions and once you've got your desired consistency serve the Instant Pot beef mixture over Ling Ling rice, or noodles.