Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is quicker and better than the traditional take out version.  Make it at home better!

Instant Pot Mongolian Beef will quickly become a favorite at your house.  I love Chinese takeout but unfortunately our favorite Portland Chinese restaurant is about 20 minutes away. So, it just doesn’t work for quick take out.  Especially when I can make something just as yummy at home in half the time it would take me to drive there!

I have several different versions of Mongolian Beef on my blog so if you don’t have an Instant Pot, check out my Slow Cooker Mongolian Beef  or the Mongolian Beef Recipe I make on the stove top!

I used flank steak for the recipe but you could always use a different cut of meat.  Be sure and cut your steak across grain for more tender meat.  I lightly coated it in cornstarch and then used the Saute feature to brown the meat a little.  Add in the remaining ingredients and just high pressure for 8 minutes and a 10 minutes natural release and you’ve got dinner!  With the time for the pressure to build up your total time is about 30 minutes.

I simply serve it over rice, garnish with some green onions and sesame seeds to make it a little prettier and dinner is served!  Instant Pot Mongolian Beef is the perfect weeknight dinner plan!

Some of my other favorite Instant Pot Recipes include:

• Instant Pot Chinese Lemon Chicken
• Beef Gyros in the Instant Pot
• Instant Pot Shredded Mexican Beef

This is the Instant Pot I use and own:

INSTANT POT –  This 6 qt electric pressure cooker helps cook dinner quicker and easier!  Has 7 different functions.

Instant Pot Mongolian Beef Recipe

4.86 from 7 votes

Instant Pot Mongolian Beef

Recipe From: Leigh Anne Wilkes

Instant Pot Mongolian Beef is quicker and better than the traditional take out version.  Make it at home better!

serves: 4 servings

Prep:10 minutes

Cook:20 minutes

Total:30 minutes

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Ingredients

• ▢ 1.5 lbs. flank steak, cut across the grain
• ▢ 2 Tbsp cornstarch
• ▢ 1 1/2 Tbsp olive oil
• ▢ 2/3 cup brown sugar
• ▢ 1 Tbsp garlic, minced
• ▢ 1 tsp fresh ginger, minced
• ▢ 1 cup water
• ▢ 1 tsp sesame oil
• ▢ 1/2 cup soy sauce
• ▢ 1/2 tsp red pepper flakes
• ▢ 2 Tbsp cornstarch
• ▢ 1/2 cup water
• ▢ green onions
• ▢ sesame seeds

Instructions

• Turn Instant Pot to saute and allow to heat up.
• Put sliced meat into a large ziploc bag and toss with cornstarch, lightly coating meat.
• Add oil to pot and add in the meat, saute for 2-3 minutes, stir several times. Lightly browning meat.
• Add in brown sugar, garlic, ginger, 1 cup water, sesame oil, soy sauce, and red pepper flakes.  Stir well until combined.
• Close lit and set pressure to High Pressure for 8 minutes.  Do a 10 minutes Natural Release and then release pressure.
• Stir together 2 Tbsp cornstarch and 1/2 cup water to make a slurry.  Add into pot and then turn on the saute feature.  Cook, stirring often for 2-3 minutes until the sauce thickens.  Sauce will thicken more as it sits.
• Serve over rice, garnish with green onions and sesame seeds.

Nutrition Facts:

Calories: 480kcal (24%) Carbohydrates: 47g (16%) Protein: 38g (76%) Fat: 15g (23%) Saturated Fat: 4g (25%) Cholesterol: 102mg (34%) Sodium: 1173mg (51%) Potassium: 686mg (20%) Fiber: 1g (4%) Sugar: 36g (40%) Vitamin A: 74IU (1%) Vitamin C: 1mg (1%) Calcium: 75mg (8%) Iron: 4mg (22%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Main Dish

Cuisine:Chinese

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