Receta Instant Pot: Beef & Green Bean Stir Fry
Whisk together soy sauce (or tamari), wine, honey and garlic in large bowl. Add steak and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
Drain meat well, reserving marinade. Add cornstarch to reserved marinade and stir until smooth; set aside.
Plug in the IP with insert set in place.
Press SAUTE on the IP and add 1 tablespoon sesame oil; heat until shimmering. When hot, Add drained steak to IP and sauté until almost cooked through, about 2 to 3 minutes.
Add 1 cup beef broth to the IP.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 7 minute on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
When the IP has beeped after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Press SAUTE and add the remaining tablespoon of sesame oil to the IP, onion and green beans. Cook until vegetables are crisp-tender, about 2 to 3 minutes.
Stir in the reserved marinade and add to the IP. Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes. Adjust seasonings to taste with salt and pepper; serve over rice.