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Slice the steak against the grain into ½” thick slices.
Preheat the Instant Pot on the Saute-High function. Once it is hot, add the olive oil to the pot.
When the oil is fragrant, add the steak and cook for 2 minutes.
In a small bowl, whisk together all the Sesame Ginger Sauce ingredients, EXCEPT the cornstarch and water. Add the sauce to the Instant Pot and stir to combine. Scraping the bottom with your wooden or silicone spoon to remove any browned on bits of meat.
In a mesh strainer, rinse the rice until the water runs through clear. In a small (2 cup) oven proof glass bowl, add the rinsed rice, water, ginger, oil and salt. Give it a quick stir.
Place the included Instant Pot trivet over the beef. Carefully place the bowl of rice on the trivet, ensuring it is at least 1 inch below the top of your inner liner. Do not ever try and jam your lid on the pressure cooker or have a snug fit against the bowl.
Attach the lid and ensure the valve is in the “sealing” position. Cook on the Pressure Cook-Normal setting for 10 minutes.
When the 10 minutes is complete, allow the pot to sit an additional 10 minutes for a natural pressure release.
Release any remaining pressure by switching the valve to the “venting” position.. Carefully remove the bowl of rice and fluff with a fork.
Using a slotted spoon or tongs, remove the beef to a plate. Turn the Instant Pot to Saute-High.
In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons water. Add to the sauce and cook the sauce for 4-5 minutes to thicken it. Add the beef back to the thickened sauce and serve with rice and lime wedges.