I'll still post the recipe here so I can find it again because it was good.
Beef and Broccoli
1 1/2 lbs boneless beef chuck roast, well trimmed and sliced into thin strips
salt & pepper
2 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3/4 c beef broth
1/2 c soy sauce
1/3 c brown sugar
2 Tbsp sesame oil
1/8 tsp red pepper flakes
1 lb broccoli florets
3 Tbsp water
3 Tbsp cornstarch
toasted sesame seeds for garnish, optional
Season beef with salt and pepper. Put olive oil in the cooking pot and select sauté. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd the meat. Transfer meat to a plate when browned.
When all the meat is browned add chopped onion to the pot. Sauté for 1 to 2 minutes until the onion starts to soften. Add garlic and sauté for 1 minute more. Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot Stir until sugar is dissolved. Add browned beef and any accumulated juices. Select High Pressure and set timer for 12 minutes.
Place broccoli in microwave-safe bowl with 1/4 c water. Microwave 3-4 minutes until broccoli is tender.
When beep sounds turn the instantpot off and use quick pressure release. When valve drops carefully remove the lid.
In a small bowl/cup combine cornstarch and water, stirring until smooth. Add to pot and stir well to combine. Select sauté and stir until sauce comes to a boil and thickens. Add steamed broccoli and stir to combine.
Serve hot over cooked rice and garnish with sesame seeds.
Notes: You can use flank steak, skirt steak, or London boil instead of chuck roast. Freeze the meat for about 15 minutes to make slicing thinly easier.