Drizzle olive oil in the bottom of the cooking pot and press “sauté” to heat up.
When oil begins to sizzle, carefully brown meat in small batches until all of the meat is browned; about 1 minute. Transfer the browned meat pieces to a plate, set aside.
Add the minced garlic and saute for 30 seconds. Stir in the soy sauce, 1/2 cup water, brown sugar, red pepper flakes and ginger. Stir to combine.
Add back in the browned beef pieces. Place the lid on top of Instant Pot and lock. Turning the valve to the “sealed” position.
Press the “manual” or “pressure cook” button. Then set the timer for 11 minutes.
When cooking is finished, move the knob to “venting” and do a quick release of the pressure.
In a small glass, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly. Do not add the cornstarch directly to the pot without mixing with water first, you will end up with cornstarch lumps.
Push the “Saute” button and bring to a gentle boil, stirring constantly until sauce thickens. This will be quick. Stir in the sliced green onions.
Serve warm over a bed of rice and garnish with a sprinkling of sesame seeds.