Add the beef and 6 cups of water into a medium-sized pot. Add all the ingredients listed under “Blanching” above. Heat over medium-high heat until boiling. Turn to medium heat. Skim away any brown foam that rises to the top, until the broth runs clear, 10 minutes or so. (*Footnote 1)
Transfer the blanched beef to a colander and reserve the braising liquid (*Footnote 2). Run tap water over the beef and shake the beef, to rinse off any residue.
Turn on the Instant Pot’s “Saute” function. Let it heat up until it shows “HOT”.
Add the oil, ginger, garlic, star anise, and cinnamon stick. Saute until the ginger and garlic begin to brown, 2 minutes or so.
Add the Shaoxing wine. Scrape off any brown bits from the bottom of the pot using a wooden spatula.
Add all the “Braising” ingredients above and stir to mix well.
Add the blanched beef and stir. Arrange the beef into an even layer.
Seal the Instant Pot and make sure the valve lock is on. Set to “Manual” at “High Pressure”. Set the timer for 60 minutes if using brisket, 50 minutes for neck bones and shin bones, and 40 minutes for chuck.
Once the Instant Pot is done cooking, let it release the pressure naturally.
Open the Instant Pot and stir the beef with the broth. (*Footnote 3)
The beef is ready to serve now. For a better result, let the beef sit in the braising liquid the fridge overnight, so the seasonings will round out more and the beef will be more flavorful.
Serve the beef hot over steamed rice as a main course.