Pour in the blanching water in the Instant Pot and press Saute. Cover with the lid and let the water boil. Next, blanch the beef cubes to remove the impurities from the meat. Boil for 6-8 minutes then drain all the water out. Rinse the beef with cold running water.
Press Saute again. Add oil and saute ginger, garlic, onions, star anise, peppers, and bay leaves. Stir in the beef to brown. Next, pour in 3 L of water and beef broth cube.
Close the lid of the Instant Pot, and shut off the steam valve. Set the Instant Pot to high pressure cooking, for 50 minutes.
When cooking is done, release the pressure by opening the valve, then open the lid. Remove the beef and spices from the Instant Pot. Drain and set aside the broth.
Pour 2 cups of the broth back to the pot and press Saute. Add soy sauce, brown sugar, star anise and pepper. Let the soy sauce cook for 5 mins.
Combine the cornstarch with 1/2 cup of cooled broth. Stir into the Instant Pot and cook until the sauce thickens.
Serve with garlic rice and soup stock garnished with leek slices.