1. Prepare sauce ingredients: In a small bowl, whisk together tamari or soy sauce, rice wine vinegar, sugar, sesame oil, ginger. Set aside.
2. Brown the beef and saute the veggies. Press Saute (HIGH) on the Instant Pot and add the ground beef. Cook beef until it loses the pink color. Drain the excess fat if there is more than 1 tablespoon left. Add in the onion, garlic, and bell peppers. Continue to cook for 3-4 more minutes until peppers are softened. When finished, press CANCEL.
3. Mix in the sauce and optional gochujang sauce then deglaze the pot, scraping the bottom of the pot so that nothing is sticking to avoid getting a BURN notice.
4. Secure the lid. Ensure the vent is set to sealing (NOT vent). Select MANUAL mode and pressure cook for 4 minutes on HIGH. When the cooking completes and allow the pressure to release naturally or manually release.
5. Remove the lid, stir. If the sauce is too thin for your liking, thicken with a slurry (instructions below).
6. After pressure cooking is complete, mix 1 tablespoon cornstarch or arrowroot starch with cold water making a slurry. Slowly add that to the meat and sauce and stir. Turn the saute button on and let the sauce and meat heat until it starts to sizzle. Stir and cook for 1 minute. Then turn off the saute button and keep warm. The sauce will thicken after about 5 minutes on warm. This method prevents the burn method as well.
7. Portion into bowls. Serve over 1/2 cup of cooked rice or cauliflower rice. Garnish as desired with green onion, sesame seeds, and optional cilantro.
8. Store in an airtight container in the fridge for up to 3 days.

Stove Top

1. Prepare sauce ingredients: In a small bowl, whisk together tamari or soy sauce, rice wine vinegar, sugar, sesame oil, ginger. Set aside.
2. In a large skillet, add 1 tablespoon oil, garlic, onion, and bell pepper and sauté for a couple minutes until they’re nice and fragrant and the peppers are softened. Add ground beef and cook until browned and no longer pink, about 3-5 minutes, making sure to mix up the beef as it cooks; drain excess fat.
3. Stir in sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes or until sauce is reduced and thickens. Garnish with green onion, chopped cilantro, and sesame seeds, if desired.
4. To thicken sauce (optional, but recommended), add slurry. Mix 1 tablespoon cornstarch or arrowroot starch with cold water making a slurry. Slowly add that to the meat and sauce and stir. Turn the heat up to medium-high until the sauce and meat starts to sizzle. Stir and cook for 1 minute. Then turn off the heat. The sauce will thicken after about 5 minutes on warm.