Instant Pot Mongolian Beef
Easy, homemade Mongolian Beef made in the Instant Pot. Everything cooks in one pot for easy clean-up and it tastes better and is healthier than take-out!
We ate quite a lot of Chinese food over the long weekend to celebrate Lunar New Year. We had a big feast with friends one night, hot pot another night, and I made some traditional Chinese dishes as well like crispy pork belly, noodles, and New Year’s cake.
I was still craving Chinese food today but wanted something a little different, so I decided to make this Chinese-American favorite. Typically the beef is fried but this homemade version doesn’t require frying. It still tastes delicious with all the flavors of the popular take-out, but is much healthier since the beef isn’t fried.
I actually took a few weeks off from Instant Pot cooking. This is the first time I’ve used mine in nearly a month. Making this dish made me fall in love with it all over again. I loved being able to step away once the pot was sealed. I had lunch on the table in less than an hour.
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* If you have a different version of the Instant Pot, your cooking time may vary. If you have a different size, the ingredient measurements may need to be adjusted.
- The sauce for the Mongolian beef is a little on the salty side as this dish is meant to be eaten with rice and not by itself.
- Make sure to completely dissolve the cornstarch in water before adding it to the sauce. If you try to add the cornstarch directly, it will clump up instead of thickening the sauce.
- Do the quick release rather than natural release so that you do not overcook the beef.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Instant Pot Mongolian Beef
- 3 garlic cloves, minced
- 1 tbsp canola oil
- 1 ½ lb flank steak cut against the grain into thin strips (between 1/2 inch to 3/4 inch wide)
- 3/4 cup light brown sugar
- 3/4 cup low sodium soy sauce
- 3/4 cup water
- 3 tsp grated fresh ginger
- 2 tsp sesame oil
- 2 ½ tbsp cornstarch + 3 tbsp water
- 3 green scallions, thinly sliced
- Add oil and garlic to the inner pot inside your Instant Pot. Set Instant Pot to saute function. Once oil is heated, add in steak and cook until exterior of the steak strips are lightly browned (about 3 minutes). Turn off saute function.
- In a medium bowl, add in brown sugar, soy sauce, water, ginger, sesame oil. Whisk until evenly mixed. Pour over beef. Seal your Instant Pot. Set it on manual mode, high pressure, for 10 minutes.
- While your beef is cooking, dissolve cornstarch in the 3 tbsp of water.
- When beef is done, do a quick release. Open the lid of the Instant Pot and pour in the cornstarch water. Stir immediately until it is mixed into the sauce. If you do not stir right away, your cornstarch will clump up. Set your Instant Pot on saute function again and stir until sauce has thickened (about 3 minutes). Garnish beef with scallions. Serve with rice or similar rice substitute.
- Please see detailed cooking tips above the recipe box.
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).
- Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
All images and content are © Kirbie's Cravings.
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