Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
Pour the beef broth on top, but don't mix it in.
Cancel the SAUTE function.
Place the trivet in the pot, right over the beef.
Rinse rice under cold running water until the water runs clear.
In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.