INGREDIENTS:

1/2 cup beef broth

1/3 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

DIRECTIONS:
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.
Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture
until well combined.
Select manual setting; adjust pressure to high, and set time for 15
minutes. When finished cooking, quick-release pressure according to
manufacturer’s directions.
In a small bowl, whisk together cornstarch and 3 tablespoons water;
set aside.
Select high sauté setting. Stir in cornstarch mixture and cook, stirring
frequently, until the sauce has thickened, about 2-3 minutes.
Serve immediately, garnished with green onions and sesame seeds, if
desired.