Instant Pot Korean Beef

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.