Instant Pot Mongolian Beef by sweet and savory meals

Ingredients
1 -1.5 pds flank steak, sliced across the grain
1 T extra virgin olive oil
1/2 cup brown sugar or 2/3 cups
10 cloves garlic, minced
1 T fresh ginger, minced
1/2 cup lite soy saouce
1 cup water
1 T rice wine
1 t red pepper flakes

Cornstarch Slurry:
2 T constarck
1/2 cup water

Garnish
1/4 cup green onions, chopped
1 t sesame seeds

Instructions:
1. Heat up your pressure cooker: press Saute over medium high heat.
2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef.
3. Add the oil to the hot Pot, once the oil is hot, add the beef and saute for 2-3 minutes, stirring a few times.  If needed brown the beef in batches, you don't want to add to much as it will start releasing juice and it won't brown well.
4. You can skip browning the beef and just add it to the pot.
5. If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
6. Add the rest of the ingredients to the pot; minced garlic, minced ginger, soy sauce, brown sugar, water, rice wine and red pepper flakes.
7. Stir well until all the ingredients are combined and coated in sauce.
8. Close lid and pressure cook at High Pressure for 8 minutes. Natural release for 10 minutes. Turn off the heat. Release the remaining pressure after the 10 minutes. Open the lid.
9. Make the cornstarch slurry , in a small bowl mix the cornstarch with water until fully combined. With the Pot on saute, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Saute, stirring occasionally, until the sauce thickens.  Turn off the pot and let the beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.