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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:
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
Instant Pot Mongolian Beef
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.
Lynette says
We loved it!
Betty says
My family LOVED this – I doubled the sauce – family likes more to cover rice.
Leigh Anne Wilkes says
So glad it was a hit with your family.
Anna says
Big delicious flavor my whole family loved. Market was out of flank, so I subbed skirt. My husband went back for thirds, my son went back for seconds and my daughter said it was better than PF Chang’s. This was a home run and I’ll be scouring your entire blog for more, thank you!
Leigh Anne Wilkes says
Love it!! I am so glad the entire family enjoyed it.
Jack | BBQRecipez says
Made this tonight and it was amazing
Leigh Anne says
So glad you enjoyed it!
Cathy Tibbles says
I’m going to have to join the masses and buy an instant pot! 🙂
Leigh Anne says
I support that!