Warm the oil in a 3- or 6-quart cooker for a minute or two. Add the scallions, ginger, and zest. Cook, stirring often, just until the scallions begin to soften, about 1 minute. Add the beef and cook, stirring occasionally, until it loses its raw, red color, about 2 minutes. Add the rice and stir well until the grains are uniformly distributed throughout.
Pour in the broth, turn off the SAUTÉ function, and scrape up every speck of browned stuff on the pot’s bottom. Stir in the soy sauce, orange juice, hoisin sauce, and vinegar until uniform. Lock the lid onto the cooker.
Optional 1Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal — but do not open the cooker. Set it aside with the lid latched and the pressure valve open for 10 minutes. Unlatch the lid, open the pot, and stir well before serving.
Notes
Beyond • For an 8-quart cooker, you must increase all the ingredients by 50 percent. • For a more vegetable-heavy dish, add up to 1/2 cup frozen edamame (do not thaw) with the rice and/or up to 1 cup frozen broccoli florets (do not thaw) with the broth. • Go ahead and substitute an equivalent amount of boneless skinless chicken thighs, cut into 1/4-inch-thick strips, for the beef. • Garnish with minced chives or the green parts of a scallion