Prep the Steak: Slice the flank steak against the grain into ¾-inch thick pieces. Set aside.

Sauté the Broccoli: Set the Instant Pot to “Sauté” mode and heat the avocado oil. When hot, add the broccoli florets and a pinch of salt. Sauté for about 2-3 minutes, just enough to slightly soften the broccoli. Press “Cancel,” remove the broccoli, and set it aside.

Make the Sauce: In a bowl, whisk together the sesame oil, soy sauce, brown sugar, rice vinegar, garlic, ginger, and chili paste (start with 1-3 teaspoons, adjust to taste).

Cook the Beef: Add the sliced steak to the Instant Pot and pour the sauce mixture over the top. Pour in the beef broth, ensuring the steak is mostly covered with liquid. Secure lid, set the vent to “Sealing,” and select “Pressure Cook” on high for 10 minutes.

Release Pressure: Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully flip the vent to release any remaining steam. Remove the steak and set it aside.

Thicken the Sauce: In a small bowl, mix the cornstarch with cool water to make a slurry. Set the Instant Pot back to “Sauté” mode, add the slurry to the sauce, and whisk for about 30 seconds until it thickens.

Finish the Dish: Return the broccoli to the pot and sauté for 3-5 minutes until cooked to your desired doneness. Stir the steak back into the sauce until everything is coated.

Serve: Plate the beef and broccoli, garnish with sliced scallions and sesame seeds, and serve with your favorite cooked rice.