Slice 1 1/2 pounds beef - I prefer chuck roast/steak, but you can also use flank steak. Season with 1/4 t salt and 1/4 t black pepper. Set aside.
In small mixing bowl, whisk sauce ingredients together.
Plug in Instant Pot, and press “Saute”. Allow to heat for 1-2 minutes, then add 2-3 t canola oil. Add beef and brown, turning meat occasionally for about 3-4 minutes.
Add umami sauce mixture and stir, making sure to scrap off any bits on the bottom of the pan, aka deglaze the pan.
Place lid on IP and turn Vent knob to “Sealing”. Press “Manual” and use “+/-“ buttons to adjust cook time to 12 minutes. Once IP pressurizes, 5-10 minutes, cook time countdown will begin. When cook time is complete, IP will beep. Allow IP to naturally depressurize (NPR) for 10 minutes.
While IP is depressurizing, mix slurry of cornstarch and water. Cut and rinse about 2 cups broccoli and place in steamer basket, sprinkle with a pinch of salt if desired, set aside.
Manually release remaining pressure (QPR), then open lid. Deliciousness! Now we want to thicken the sauce a bit.
Add slurry and stir.
Place broccoli in steamer basket over beef and sauce. Press “Manual” button and use “+/-“ adjust cook time to 0 minutes (yes, ZERO minutes. Why? Because in the time it takes IP to pressurize, I promise you it will cook your tender broccoli to perfection).
When cook time is up, IP will beep. Quickly release pressure (QPR) by turning vent knob to “Venting” - TIP: place a towel over vent knob BEFORE turning to “Venting”. Remove lid and carefully remove steamer basket of broccoli.
Serve Umami Beef and Broccoli over perfectly cooked Jasmine Rice (can also be made in the Instant Pot!). Top with sliced scallions and toasted sesame seeds, if desired.