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Pressure Cooker / Instant Pot Mongolian Beef

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Spring to Recipe

Instant Pot Mongolian Beef is a fast one-pot weeknight recipe made with sliced flank steak in a delicious ginger-garlic sauce. It's an easy pressure cooker version of PF Changs popular beefiness dish.

a close-up of a white bowl filled with mongolian beef—thinly cut flank steak cooked in the Instant Pot and coated in a dark sauce with green onions and sesame seeds for garnish

❤️ Why You lot'll Love This Recipe: This is one of our go-to weeknight dinner recipes because it's prepare in 30 minutes, is by and large easily-off, and is jam-packed with rich Asian flavors. Serve it with white rice for a complete meal without whatever stress.

Update: Nosotros brand this Mongolian beef recipe all the fourth dimension, and so I've updated the recipe and mail with new tips and photos to help you perfect it.

an overhead shot of flank steak sauteeing in an Instant Pot with the other food ingredients in bowls to the lower portion of the photo

How to Make Instant Pot Mongolian Beef

Way back in 2012, a reader asked me to convert Merely a Taste'south Mongolian Beef recipe to a non-spicy pressure cooker version. It'due south been a reader-favorite ever since!

Even though it's a force per unit area cooker recipe, I outset by browning the flank steak in the pressure cooking pot. You tin skip this step if y'all're in a pinch, but I highly recommend it for the all-time season.

Tip: The key to getting a neat sear on your steak is to avoid crowding the pot. Cook in batches until everything is nicely browned, then be sure to deglaze the pot with broth and scrape upward the browned $.25.

Once your beefiness is ready to go, yous'll build the sauce with:

  • Garlic.
  • Soy sauce. This adds umami and saltiness.
  • Brownish carbohydrate. In a pinch, you can apply regular white carbohydrate or honey.
  • Ginger. Fresh is all-time for the boldest flavor, only yous tin can use stale to tone it downward.
thinly sliced flank steak on a wooden cutting board with ginger and garlic and onions in the background

Trick for Slicing Flank Steak

Honestly, the easiest manner to get thinly sliced flank steak is to enquire your butcher.

(Jenn here: I honestly didn't I could enquire the butcher to practise this until I went grocery shopping with Barbara. It might add a few minutes to the shopping trip, only they e'er get information technology perfectly thin and it saves and so much more time at dinner time.)

If you're cutting your steak yourself, my favorite way to cut it is to put information technology in the freezer for 30 minutes, then take it out and slice it with a sharp knife. The quick chill time makes it concord its shape improve when cut, so it'southward easier to get consistent and thin slices.

an overhead shot of mongolian beef cooked and in a thick sauce inside the Instant Pot with a wooden spoon stirring them and green onions on the bottom of the photo

Thickening Mongolian Beef

The stove peak method for Mongolian beefiness stir-fry calls for coating the sliced beef in cornstarch before cooking. This helps absorb some of the liquid from the soy sauce and other ingredients.

But because thickeners can crusade burning on the bottom of an Instant Pot, the all-time mode to thicken up the sauce in this dish is later on information technology's finished cooking.

Add a simple slurry of cornstarch and water to the pot. Then use the Saute feature to bring the sauce to a simmer. Information technology volition thicken up nicely and the sauce will coat the beef nicely.

an overhead shot showing a white bowl of cooked Instant Pot Mongolian Beef garnished with scallions and sesame seeds in front of an Instant Pot with a second bowl of pressure cooked mongolian beef in the background

What to Serve with Instant Pot Beef

This is a stir-fry style dish that goes bully with cooked grains. Try serving your Mongolian beefiness with fluffy Instant Pot white or chocolate-brown rice. For something more adventurous effort Pressure Cooker Forbidden Black Rice.

For a trivial extra crunch and colour on superlative of the dish, screw your plate with white sesame seeds. And if you like some estrus, try a dash of hot pepper flakes.

a close-up photo fo mongolian beef served with white rice and broccoli

Freezing Beef Stir-Fry

You can hands freeze this dish for later. Just let it cool fully, then place it in an airtight freezer-safe container.

If you lot plan to defrost the dish in your Instant Pot, I recommend freezing it in a heat-safe container so information technology tin go straight into your pressure cooker.

Apply this guide to using the pot-in-pot method to defrost and reheat food in your Instant Pot.

More Instant Pot Beef Recipes

  • Instant Pot Beef and Broccoli has sliced beef, well-baked-tender broccoli in a savory garlic sauce.
  • Pressure Cooker Beef Stroganoff has a creamy sauce that's delicious over springy butter noodles.
  • Former-Fashioned Instant Pot Beef Stew is a rich and comforting winter dish that's great with mashed potatoes.
pinterest button for Instant Pot Mongolian beef: easy pressure cooker recipe featuring two images: the top of thin strips of flank steak cooking in an Instant Pot and another of a white bowl filled with Mongolian beef garnished with scallions and sesame seeds

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Ingredients

  • ii pounds flank steak, cut into 1/iv" strips
  • i tablespoon vegetable oil
  • iv cloves garlic, minced or pressed
  • 1/2 cup soy sauce
  • ane/2 cup water
  • 2/3 cup dark brown saccharide
  • 1/two teaspoon minced fresh ginger
  • 2 tablespoon cornstarch
  • three tablespoons h2o
  • 3 green onions, sliced into 1-inch pieces

Instructions

  1. Flavour beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - exercise not crowd. Transfer meat to a plate when browned.
  2. Add together the garlic and sauté ane minute. Add together soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
  3. Add together browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
  4. When beep sounds plough pressure cooker off and use a quick force per unit area release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Nutrition Information:

Yield: vi Serving Size: 1
Amount Per Serving: Calories: 415 Total Fat: 15g Saturated Fatty: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 119mg Sodium: 1261mg Carbohydrates: 25g Cobweb: 0g Carbohydrate: 20g Poly peptide: 44g

Nutrition information is calculated by Nutritionix and may not always be authentic.

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