Step 1

Turn your Instant Pot onto the "Sauté" setting. Add the Sesame Oil to the Instant Pot and let the oil heat up. * See Tip Below

Step 2

Add enough of the steak to cover the bottom of the Instant Pot, brown the meat, then remove the meat and set aside. Repeat until all meat has been browned. *See Tip Below

Step 3

Add the minced garlic and ginger to your Instant Pot and sauté it for 1-2 minutes.

Step 4

Add the soy sauce, water and brown sugar to the ginger and garlic and stir until well combined.

Step 5

Transfer the browned beef back to the Instant Pot, seal the lid. Use the "Meat" setting to cook the meat mixture for 8 minutes.

Step 6

When it's finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released. Add the chopped broccoli to the meat mixture and use the "Meat" setting to cook everything for 1 minute.

Step 7

When it's finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released.

Step 8

Turn Instant Pot to "Saute" setting. Whisk together the cornstarch and 3 tablespoons water until it's smooth, then add that to the Instant Pot. Stir it constantly until the sauce starts to thicken. (This should only take a couple of minutes.)

Step 9

Turn the Instant Pot "Off." Add the green onions to the Instant Pot and stir for another 2-4 minutes while stirring it constantly until your onions are to your desired tenderness. (This will also help thicken the sauce up.)

Step 10

Serve your Mongolian Beef and Broccoli over cooked white rice. Drizzle with Sriracha, if desired.