Step 1

Cut the thin slices of beef round roast into 2 inch pieces (I used kitchen shears). Add them into Instant Pot.

Step 2

Add oil, soy sauce, gingerroot, garlic, vinegar, fish sauce, black pepper and brown sugar into Instant Pot. Stir well to coat the beef. If you have time let the beef marinate in the sauce for 15 minutes to 2 hours in the refrigerator.

Step 3

Add broth into the pot. Break spaghetti in half and lay it in a criss cross pattern in the pot. Use a spoon to press the noodles down a bit into the liquid.

Step 4

For soft, cooked vegetables add the carrots in on top of spaghetti and then the broccoli in one or two big pieces. For more of a stir-fried taste with the vegetables do not add in now (see note).

Step 5

Cover Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting for 1 second and stop. Repeat multiple times until the steam coming out is less forceful. At that point, you can release the remaining pressure in a steady stream. Remove the lid.

Step 6

Cut broccoli into smaller pieces, it should be very soft. Stir everything together well so that sauce is coating the noodles. Stir in the sesame oil and red pepper to taste (start small, you can always add more). Add in sesame seeds to taste.

Step 7

Scoop into bowls and serve.