Begin by adding 2 tablespoons of canola oil to your Instant Pot and setting it to the 'Sauté' function. Once the oil is hot, add the thinly sliced beef in batches, browning each side for about 3-4 minutes.

After the beef is browned and removed, stir in ¾ cup of beef broth, 4 cloves of minced garlic, ½ cup of soy sauce, ⅓ cup of brown sugar, and 2 tablespoons of sesame oil. Mix well until the sugar is dissolved.

Return the browned beef to the pot, ensuring it's covered by the sauce. Close the lid securely, set the valve to 'Sealing,' and select 'Pressure Cook' on high for 10 minutes.

Once the timer beeps, switch the valve to 'Venting' for a quick release of steam. After the steam has escaped, open the lid and check the beef.

In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of water until smooth. Stir this into the mixture in the pot, then select 'Sauté' again and let it simmer for 2-3 minutes.

Add the 1 pound of cut broccoli florets to the pot, sprinkle over the beef, and add 3 tablespoons of water. Cover and cook on 'Sauté' for 3 minutes if fresh or 5 minutes if frozen.

Once done, open the pot, stir well, and serve over jasmine rice, brown rice, or zucchini noodles.