There’s something so nice about throwing food in a pot and walking away while it cooks. This recipe is delicious and so simple to make! Also it is all made in one pot, which means minimal dishes!
Mix together the soy sauce, sherry, brown sugar, vegetable broth, sesame oil, garlic, and ginger.
Place the stew meat in the instant pot and pour in the sauce. Cook on manual, high pressure, for 20 minutes, and then natural pressure release for five minutes and then quick pressure release.
Open the pot, turn on the sauté function and bring the sauce to a boil.
Add the cornstarch and then add the string beans.
Cook for seven to 10 minutes to preferred doneness, stirring occasionally.
Serve with rice.
Be careful when turning the valve from the “sealed” position to the “venting” position as the steam is hot and the sauce may splatter. I always use a wooden spoon to do this from a distance, rather than using my hand.