Cut the beef into 3-4" strips that are about 1" wide or into 1½-2" cubes. Season with the seasoning blend.
Turn the sear/sauté on high and add 1 Tablespoon of olive oil to the inner pot. When the oil is hot, add the beef and brown for 2 minutes. Stir to brown the other side and add in 1 onion cut into 1" strips. Add in the sliced mushrooms or you can leave them whole if you prefer.
Deglaze the pot with the consommé, making sure to scrape the bottom to remove any stuck on bits (fond). Add the Worcestershire sauce and balsamic vinegar and stir. Put the pressure lid on and turn the valve to seal. Pressure cook on high for 15 minutes.
When the time is up, do an immediate release. This will not dry out the meat because it is submerged in liquid and we are not removing it. Removed the pressure cooker lid and add the second onion (cut into strips). Push the onion under the liquid the best you can.
Rinse the rice under cold water until the water runs clear and place in a metal pan. I used a 6"x2" Fat Daddio pan, but you can use any pan that fits on your rack. Add 1¼ cups of water to the rice and cover with foil or a silicone cover. Place the rack in the pressure cooker and set the rice on top. *see below if you are making a 360 meal with broccoli.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 3 minutes with a 5 minute natural release. *the time is different for the 360 meal, so see below for instructions if using frozen broccoli.
When the 5 minute natural release is up, manually release the remaining pressure and remove the lid when the pin drops.
Remove the pan with the rice and set aside with the cover on. Combine the cornstarch with the water and stir to combine, making sure there aren't any lumps. Turn the sear/satué on high and add the cornstarch slurry. Stir and bring to a boil. This will thicken the gravy. Turn the pressure cooker off once the mixture starts to boil.
Uncover and fluff the rice. Serve & Enjoy!