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4.8
(150)
Export 13 ingredients for grocery delivery
Step 1
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Step 2
Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
Step 3
Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 4
In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
Step 5
Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
Step 6
Serve immediately, garnished with green onions and sesame seeds, if desired.