Turn on the Instant Pot and press Saute. When it indicates that it's "Hot," add avocado oil.
Add ground beef and onion, and cook while breaking up the meat until it's no longer pink, about 6-7 minutes.
Add garlic and ginger, and sauté for 1 more minute.
Hit Cancel, then put on an oven mitt to carefully remove the pot to drain the excess fat. I poured it over a colander then placed the meat back in the pot.
Return the pot to the Instant Pot and stir in the sauce.
Cover with lid and set the pressure valve to Sealing. Cook on HIGH for 6 minutes.
Once it beeps to a finish, let it naturally release pressure for 10 minutes before opening the lid.
Place the Instant Pot back on Saute and stir in arrowroot starch.
Let it simmer and thicken for 5 more minutes, then remove from heat. Taste, then add more salt if needed.
Sprinkle with green onions and sesame seeds before serving.