Step 1

Place all ingredients for the sauce in a blender and blend until smooth. Set aside.

Step 2

Turn on the Instant Pot and press Saute. When it indicates that it's "Hot," add avocado oil.

Step 3

Add ground beef and onion, and cook while breaking up the meat until it's no longer pink, about 6-7 minutes.

Step 4

Add garlic and ginger, and sauté for 1 more minute.

Step 5

Hit Cancel, then put on an oven mitt to carefully remove the pot to drain the excess fat. I poured it over a colander then placed the meat back in the pot.

Step 6

Return the pot to the Instant Pot and stir in the sauce.

Step 7

Cover with lid and set the pressure valve to Sealing. Cook on HIGH for 6 minutes.

Step 8

Once it beeps to a finish, let it naturally release pressure for 10 minutes before opening the lid.

Step 9

Place the Instant Pot back on Saute and stir in arrowroot starch.

Step 10

Let it simmer and thicken for 5 more minutes, then remove from heat. Taste, then add more salt if needed.

Step 11

Sprinkle with green onions and sesame seeds before serving.

Step 12

Heat avocado oil in a large skillet over medium heat.

Step 13

Add ground beef and onion, and cook while breaking up the meat until it's no longer pink, about 6-7 minutes.

Step 14

Add garlic and ginger, and sauté for 1 more minute.

Step 15

Drain the excess fat into the sink over a colander.

Step 16

Add the sauce and stir together well. Continue to stir while cooking for 6-7 minutes and the sauce is reduced.

Step 17

If there's too much liquid, stir in arrowroot starch and simmer for up to 5 minutes until thickened.

Step 18

Taste, then add more salt if needed.

Step 19

Sprinkle with green onions and sesame seeds before serving.