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Crush the whole peppercorns using a mortar and pestle
Add the vegetable oil and sesame oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions and bell pepper and sauté in the oil for 8 mins until onions are a mix of browned and white. Add garlic and cook for 2 minutes more (see the “Jeffrey Sez” section of the recipe if you want your veggies to have more volume at the end)
Then, add everything else to the pot (with the beef being added after the liquids) EXCEPT FOR the cornstarch slurry. Stir well
Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. When done, allow a natural release for 3 minutes (display should read “L0:03” or “00:03”) and follow with a quick release
Remove the beef with a slotted spoon and place in a serving bowl (it’s okay if the veggies transfer with it)
Hit “Keep Warm/Cancel” and then hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When the sauce bubbles, add in the cornstarch slurry, stir immediately and let boil for 1 minute and then turn the pot off. The bubbles will die down and the sauce will thicken up nicely
Pour the sauce over beef and toss & coat until all the beef is covered. Serve in bowl over white rice, brown rice or my famous hibachi rice