This incredibly tender and flavor-packed Instant Pot Mongolian Beef is on the table in just 35 minutes!
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Instant Pot Mongolian Beef – The most tender and flavorful Mongolian beef prepared in your pressure cooker!
My new Instant Pot has been a total game-changer when it comes to getting a meal on the table on busy weeknights. I was completely amazed at how tender and flavorful this beef was… like it had been slow cooking for hours and hours!
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With just 10 minutes prep time and 25 minutes cook time (I included the time it takes to come to pressure), this sweet and tangy Mongolian beef is on the table in 35 minutes, and it’s so much better than takeout!
With warmer weather headed our way, I’m wanting to spend more time outside during the evenings (it was a LONG winter!) and quick recipes like this make it easier. I have a garden to plant and so much work to do! I’ve been dreaming of vine-ripe tomatoes, cucumbers, squash, eggplant, green beans… 
If you don’t have an Instant Pot, I have a slow cooker version of this recipe here.
I hope you enjoy this quick and easy Mongolian beef as much as we did!
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Instant Pot Mongolian Beef
Prep Time: 10 minutes- Cook Time: 25 minutes
- Total Time: 35 minutes
Yield: 6 servings
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Pin RecipeIngredients
- 2 pounds flank steak, sliced into thin strips across the grain
- 1/3 cup cornstarch
- 2-1/2 tablespoons olive oil
- 3/4 teaspoon minced fresh ginger root
- 2 teaspoons freshly minced garlic
- 3/4 cup soy sauce (I used low sodium)
- 1 cup water
- 1 cup packed dark brown sugar
- 1/4 cup hoisin sauce
- 1 cup shredded or julienned carrots
- Sliced green onions and sesame seeds, for garnish
- Optional: cooked white rice
Instructions
- Place flank steak strips in a 1 gallon resealable bag. Add cornstarch, seal bag and shake to coat evenly.
- In a medium bowl, add ginger root, garlic, soy sauce, water, brown sugar and hoisin sauce. Stir well to combine.
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
- Pour mixture over beef and stir to combine. Add carrots and stir again.
- Turn Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 10 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
Notes
- I used an Instant Pot LUX80 8 quart in this recipe.
Can I make this in a crockpot? Or on thestove?
Hi Cyndi, I have a slow cooker version of this recipe here. I hope you enjoy it! 🙂
Thanks so very much – appreciate your quick response!
This looks delicious! I’m wondering how to convert this recipe to slow cooker or stove top, as I don’t have an Instant Pot. Thanks for all your wonderful recipes and mouth-watering photos!
Thank you so very much, Susan! I have a slow cooker version of this recipe here. Hope you enjoy it!
I just got my instant pot today, tomorrow is Short Ribs, but monday I’ll try this.
I hope you enjoy it, Tony! 🙂
I want to try this but I have a 6 QT pressure crockpot. would there be any changes to the recipe. I am new to the pressure crockpot
Hi Terry, I used an 8-quart Instant Pot for this recipe so I can’t say. Please use your best judgement. I did find this article regarding cooking differences in different sized Instant Pots… hope it helps!
This sauce is incredible!! I unfortunately got my first instant pot BURN icon while making this tonight. I followed the recipe exactly but my steak was tough and chewy. Any insight as to why?
Hi Brandi, I’m so sorry that happened to you! I’ve made this several times and have never had a burn notification so I can’t say as to why that happened… my meat has always been tender as well. Sorry I couldn’t be of more help!
Don’t have instant pot – can you give me this recipe with a crock pot, please?
Hi Cyndi, the slow cooker version of this recipe can be found here. Hope you enjoy it!