Turn Instant Pot to “Sauté” mode and heat sesame oil and olive oil.
Add steak and cook for 1-2 minutes until no longer pink.
Add soy sauce, broth, brown sugar, vinegar, ginger, garlic, Sriracha sauce, hoisin sauce, salt, pepper and mix until combined.
Be sure to scrape the bottom of the pot with your wooden spoon to loosen browned bits of meat.
Put the lid on and turn the the valve to “Sealing.”
Select “Manual” mode and set the timer for 10 minutes.
When the cook time is over, turn valve to “Venting” and do a quick pressure release.
Remove lid and turn on the “Saute” mode.
Add cornstarch slurry and bok choy and mix until combined.
Continue cooking uncovered until sauce is thickened to your desired consistency.
Garnish with toasted sesame seeds and enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
