Chop the green part off of the white part of the scallions. Slice the white part of the scallions into 1 1/2” long pieces and then cut lengthwise so each piece is split in two; set aside. Cut the green part into thin ¼” slices and save for later.

Click the “Saute” setting on your Instant Pot and allow it to heat up until it reads “Hot”.

Add oil to the instant pot, along with sliced pepper, onions and the chopped white parts of scallions. Saute on “Medium” heat for about 8 minutes, then increase to “High” for 5 minutes or until peppers have softened and onions are translucent, mixing every 1-2 minutes. Mix in the garlic and ginger, and saute for 1-2 minutes, just until fragrant.

Press “Cancel” on the Instant Pot. Remove the pepper mixture from the Instant Pot and set aside in a bowl for later. It’s ok if some garlic pieces are left behind in the pot.

To the now-empty Instant Pot add the soy sauce, rice vinegar, brown sugar, salt, pepper, and 1 cup water to the Instant Pot along with the sliced steak. Mix together.

Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 8 minutes. Once the time is up, Quick Release the pressure, to ensure the beef doesn’t overcook. Do NOT open the pressure cooker lid if the float valve is up; it MUST be fully down to ensure safety.

Once it is safe to remove the lid, uncover and stir the steak a few times.

Remove the lid from the Instant Pot and select the “Saute” option. Mix in the cooked peppers, then the cornstarch-water mixture, mixing quickly so it doesn’t become clumpy. Allow to cook for 2-3 minutes, or until the sauce has thickened.

Press “Cancel” on the Instant Pot and transfer the cooked food to your serving dish or serve over rice on individual plates.

Garnish with remaining green scallions.