This incredibly tender and flavor-packed Instant Pot Mongolian Beef is on the table in a flash!
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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!
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!
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!
12/4/18: Recipe slightly revised
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Instant Pot Mongolian Beef
Prep Time: 10 minutes- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 6 servings 1x
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Pin RecipeIngredients
- 2 pounds flank steak, sliced into thin strips across the grain
- 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
- 3 tablespoons corn starch
- 1/3 cup cold water
- Sliced green onions and sesame seeds, for garnish
- Optional: cooked white rice
Instructions
- In a medium bowl, add ginger root, garlic, soy sauce, 1 cup 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. Turn off Instant Pot.
- Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth. Add to sauce and stir to combine. Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes). Turn off your Instant Pot. Sauce will thicken as it sits (about 5 minutes).
- Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
Notes
- Cook time includes the time it took my pot to come to pressure.
- I used an Instant Pot LUX80 8 quart in this recipe.
Cyndi says
April 7, 2018 at 3:36 pmCan I make this in a crockpot? Or on thestove?
Amy @ The Blond Cook says
April 8, 2018 at 9:26 amHi Cyndi, I have a slow cooker version of this recipe here. I hope you enjoy it! 🙂
Cyndi says
April 10, 2018 at 2:15 pmThanks so very much – appreciate your quick response!
Susan says
April 7, 2018 at 3:41 pmThis 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!
Amy @ The Blond Cook says
April 8, 2018 at 9:25 amThank you so very much, Susan! I have a slow cooker version of this recipe here. Hope you enjoy it!
Tony says
April 7, 2018 at 9:22 pmI just got my instant pot today, tomorrow is Short Ribs, but monday I’ll try this.
Amy @ The Blond Cook says
April 8, 2018 at 9:24 amI hope you enjoy it, Tony! 🙂
Terry says
May 9, 2018 at 5:54 amI 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
Amy @ The Blond Cook says
May 9, 2018 at 8:00 amHi 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!
Brandi says
June 30, 2018 at 10:09 pmThis 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?
Amy @ The Blond Cook says
July 1, 2018 at 9:17 amHi 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!
Cyndi says
July 1, 2018 at 9:22 amDon’t have instant pot – can you give me this recipe with a crock pot, please?
Amy @ The Blond Cook says
July 2, 2018 at 9:24 amHi Cyndi, the slow cooker version of this recipe can be found here. Hope you enjoy it!
Shanna says
August 13, 2018 at 10:36 pmMade this tonight and it was amazing
★★★★★
Amy @ The Blond Cook says
August 14, 2018 at 8:16 amThanks so much, Shanna! 🙂
Stacey says
August 17, 2018 at 8:52 pmwhat is the cup of water for? Not mentioned in the instructions.
Amy @ The Blond Cook says
August 18, 2018 at 7:51 amHi Stacey, in step 2 of the instructions: “In a medium bowl, add ginger root, garlic, soy sauce, water, brown sugar and hoisin sauce. Stir well to combine.” Hope you enjoy it! 🙂
Janet says
August 30, 2018 at 2:35 pmthis is legit one of the BEST meals I’ve ever made. My family loves it. Including my children who basically live on nuggets.
thanks!
Amy @ The Blond Cook says
August 31, 2018 at 9:06 amThank you so much, Janet! So happy to hear everyone loves it, even your children… makes me smile! 🙂
Lana says
September 6, 2018 at 2:23 pmHi Amy Thank you for all the great recipes!Trying this one tonight. Question re the Sesame seeds:should they be toasted? And I saw in the comments above that someone got a Burn error and was wondering why. I’m sure they have found an answer already but for anyone still wondering googling the error will give you all possible scenarios for getting that error and how to address them :o) My first Burn error came as a result of not deglazing the pot after sauteing meat in a different recipe. I was trying my own recipe for pot roast and also found that using mushroom soup (with some water and onion soup mix) was possibly too thick and may also have caused the burn error which doesn’t mean that your food is burning but that it could and that is why there is an auto heat shutoff and the error for you to address. This will be my 4th Instant Pot meal and I’m thinking the best so far! Thanks again :o)
Amy @ The Blond Cook says
September 10, 2018 at 7:14 amHi Lana! No, I don’t toast the sesame seeds. I’ve never gotten a burn error using my Instant Pot so I can’t give any advice on it… sorry! Hope you enjoy the Mongolian beef! 🙂
Michael Sullivan says
September 17, 2018 at 7:01 pmI made this tonight. It was fantastic. This is only my 4th time using my Instant Pot. It was very easy to make.
★★★★★
Amy @ The Blond Cook says
September 19, 2018 at 8:41 amThank you, Michael… so glad you enjoyed it. I am loving my Instant Pot as well! 🙂
Betty says
October 16, 2018 at 11:11 amI just purchased my insta pot yesterday and this was the first thing I tried. LOVED it!!! The only thing that I’m going to change is adding the cornstarch to the liquid mixture as when I coated the meat the cornstarch stuck to the bottom. I had to remove everything and clean the bottom and then put the food back in the pot.
Amy @ The Blond Cook says
October 17, 2018 at 10:08 amSo happy you enjoyed it, Betty! Hope you enjoy your new Instant Pot as much as I have! 🙂
Betty says
November 20, 2018 at 11:58 amI used sirloin tip steak and it was fabulous as well.
Ari says
October 29, 2018 at 5:29 pmI had this too. It’s ok if some gets stuck to it. that actually adds amazing flavor. You have to deglaze the pot by adding a little water or broth. Not too much or you lose the texture of your sauce.
Luann says
November 19, 2018 at 1:03 pmI made this last night and it was awesome. The whole family loved it. The skirt steak at our grocery was very expensive. It was going to be $33 for this dish, so I used a london broil instead. I was worried about it being tough, but it was not. It turned out very tender and delicious.
★★★★★
Amy @ The Blond Cook says
November 20, 2018 at 9:58 amThanks so much, Luann! So happy to hear everyone enjoyed it! 🙂
Jeff says
November 21, 2018 at 8:08 pmDid anyone have problems with the “burn” error using this recipe? I did — maybe the saute created a layer on the bottom or the liquid wasn’t thick enough. Not sure.
Amy @ The Blond Cook says
November 23, 2018 at 10:18 amHi Jeff, I’m so sorry that happened. I’ve never gotten a burn error when making this recipe (I’ve made it several times) so I can’t say for sure what might have caused it.
Stacey says
November 22, 2018 at 12:24 pmDo you make the rice first in your instant pot and set aside or do you have a 2nd pot or do you make the rice in a rice cooker while making the meat. I am thinking, if may make since to keep the rice cooker. I just ordered the instant pot and it will arrive in a few days. I am planning on making this recipe first.
Happy Thanksgiving.
Amy @ The Blond Cook says
November 23, 2018 at 10:17 amHi Stacey, I only have one Instant Pot so I prepare my rice on the stove top. Hope you had a Happy Thanksgiving as well, and enjoy your new Instant Pot! 🙂
Samantha says
March 30, 2019 at 10:32 amYou maybe able to make the rice pot in pot (PIP).
Ssamantha says
March 30, 2019 at 10:41 amHere is a “how to for PIP rice,”
https://www.paintthekitchenred.com/instant-pot-rice-pot-in-pot-pip/
Linda Lee says
November 28, 2018 at 9:02 pmWhat does “allow the pressure to naturally release mean”?
Katie Sullivan says
December 9, 2018 at 9:14 pmMy 3 grown boys and husband did backflips over this meal! We will definitely make again, but boys wanted seconds. New to Insta Pot, but can this recipe be doubled??
Amy @ The Blond Cook says
December 10, 2018 at 9:03 amThanks so much, Katie! I’ve never doubled this recipe so can’t say for certain. It would also depend on the size of your Instant Pot, as you shouldn’t go over the fill line. So happy to hear everyone enjoyed it! 🙂
scott hartfelder says
December 10, 2018 at 11:02 amIf i wanted to include broccoli in the recipe, should it cook in the Instapot the same time the meat is cooking?
Amy @ The Blond Cook says
December 11, 2018 at 8:46 amHi Scott, I’ve never included broccoli in this recipe so I can’t say with certainty. I would steam the broccoli separately (microwave or stove top) and add them just before serving. Hope you enjoy it! 🙂
Evie Gibson says
May 15, 2019 at 11:20 pmI tried this recipe today and I added broccoli. After adding the cornstarch and thickening the sauce, turned instantpot off, added broccoli, submerged in sauce, covered, and let it sit for 5 minutes. The broccoli was perfect and it wasn’t over cooked. I’m definitely making this again (with a little less brown sugar). It was delicious!
★★★★★
Melissa says
December 11, 2018 at 12:32 pmIs it possible to substitute the brown sugar with honey?
Amy @ The Blond Cook says
December 12, 2018 at 9:42 amHi Melissa, I’ve never substituted honey for brown sugar in this recipe so I can’t say with certainty… but I wouldn’t hesitate to try it. Here is an article I found on how to substitute honey for brown sugar in recipes. Hope you enjoy it! 🙂
Cyndi Sobel says
December 11, 2018 at 4:20 pmI do not have an instant pot – only crock pot.
this recipe has been going around for a very, very long time. I have not received any other recipes from you. do you only cook with an instant pot?
Amy @ The Blond Cook says
December 12, 2018 at 9:38 amHi Cyndi, if you browse around the site, you’ll see that I don’t cook only with an Instant Pot. At the end this post I included a link to a slow cooker version of this recipe that you can find here. Hope you enjoy it! 🙂
Jody says
December 11, 2018 at 7:18 pmThis was a great, east dish to make and delicious! I added red pepper flakes to it for some heat!
★★★★★
Amy @ The Blond Cook says
December 12, 2018 at 9:35 amThanks, Jody! The addition of red pepper flakes sounds delicious. Glad you enjoyed it! 🙂
Karla Walters says
December 11, 2018 at 7:52 pmWe loved this recipe!! I am new to Instant Pot and love trying new recipes! The big drawback I am finding is no info on Nutritional Facts. I count calories & have to keep track of Hubby’s sodium. I couldn’t find a low sodium Hoisin sauce so I almost skipped it, but was well worth that flavor! I went to a small market and they didn’t have Flank or Skirt Steak but they did have Bottom Round Stir Fry Beef & I didn’t even have to slice the meat, BONUS!! I would like to try this again with Flank. If anyone has figured out the calories & sodium, please let me know since this is one of the new favorites!!
★★★★★
Amy @ The Blond Cook says
December 12, 2018 at 9:34 amThanks so much, Karla! I don’t have nutritional info for this recipe, but there are several online resources, just Google “nutritional calculator” and enter the ingredients. So happy to hear you enjoyed it! 🙂
Steve B says
December 26, 2018 at 11:17 pmAwesome flavor, loved it!! The only problem was the meat broke up into small pieces. Perhaps I cut too thin??
Amy @ The Blond Cook says
December 27, 2018 at 8:46 amHi Steve, that’s the only thing I can think of… sorry that happened! I hope you’ll try it again with slicing the meat thicker; glad you liked the flavor!
Jessica says
December 28, 2018 at 7:12 pmThis was my first instant pot recipe. It came out so well! Very tasty and tender. I used a cheaper cut of beef and still came out great. Next time, I may use less brown sugar to cut down the sweetness.
★★★★
Amy @ The Blond Cook says
December 29, 2018 at 10:01 amHi Jessica, that’s so great to hear! So happy you liked it and hope you enjoy your new Instant Pot! 🙂
Lindsey says
December 30, 2018 at 5:59 pmDelicious! Even the 2 year old had 3 servings. Made exactly as recipe directed.
★★★★★
Amy @ The Blond Cook says
December 31, 2018 at 9:43 amThanks, Lindsey! So happy to hear even your 2 year-old liked it. 🙂 Happy New Year!
Joan Clark says
December 30, 2018 at 6:53 pmI liked the taste of this, but it was a bit on the sweet side. My sauce never thickened, even after increasing the amount of corn starch mixture that I added. Also, the carrots completely disappeared. I’m thinking it might be better to add them when the pressure cooking is done and the lid is removed. When I added the corn starch, a chemical reaction happened that made the sauce foam up and expand. It did eventually go down. It would be useful to add to the instructions to pour the corn starch mixture in slowly. I’ll definitely make this again and tweak the amount of liquid that goes in at the beginning. Any suggestions as to why the sauce didn’t thicken would be appreciated.
★★★
Amy @ The Blond Cook says
January 3, 2019 at 9:36 amHi Joan, I honestly can’t say as to why your sauce didn’t thicken as I’ve never had that to happen (especially with adding more cornstarch mixture). As for the “chemical reaction” that has me baffled as well. So sorry I couldn’t be of more help.
Joan Clark says
January 3, 2019 at 11:08 amI feel like a dunce! I just realized I used baking powder instead of corn starch! That’s why I got the chemical reaction and the sauce didn’t thicken. Remade, this time using corn starch. It was perfect!
★★★★★
Amy @ The Blond Cook says
January 4, 2019 at 9:55 amJOAN! So funny, I was going to suggest that being a possibility but decided not to (LOL). At least I’m not the only one that makes silly blunders in the kitchen! Thanks and have a wonderful weekend! 🙂
Rodney Lucas says
December 31, 2018 at 7:04 pmThis fantastic recipe is the very first one we tried in our Instant Pot, and we’re immediate fans! Thank you so much!
★★★★★
Sarah s says
January 2, 2019 at 11:40 pmAbsolutely fabulous and so easy.
★★★★★
Amy @ The Blond Cook says
January 3, 2019 at 9:31 amThanks so much, Sarah!
Linda says
January 4, 2019 at 8:08 pmMade this today, first recipe in my new instant pot. Love it, thank you sooo much. Where can I find more of your recipes?
★★★★★
Amy @ The Blond Cook says
January 5, 2019 at 9:25 amHi Linda, Thanks so much! My recipe index is here and there is a category dedicated to Instant Pot recipes. Hope you enjoy your new Instant Pot!
Katy says
January 6, 2019 at 2:48 pmI’m so happy with how this turned out! Im new to instantpot and this is the first beef dish i made. Its moist and flavorful and not dry at all.
★★★★★
Amy @ The Blond Cook says
January 7, 2019 at 8:56 amThanks so much, Katy! So happy to hear you liked it. I hope you enjoy your new Instant Pot! 🙂
Michelle says
January 7, 2019 at 9:54 amMade this yesterday in a six-quart Duo. I decided to brown the beef in batches so that it didn’t all just steam in the bottom of the pot. That was the only change I made to your instructions. So, you can assure other readers that this recipe works in a 6-quart pressure cooker just fine!
Tasty recipe. I am curious, did you intend for the beef to brown in that initial saute step?
★★★★★
Christina Gillis says
January 10, 2019 at 4:38 pmI made this recipe the other night and it was a HUGE hit with my kids! I just got my instant pot and this was the first recipe I made using it. I was kind of intimidated to use my instant pot but this recipe was so easy and so tasty and now I love using my instant pot! Thank you for this recipe!
★★★★★
Amy @ The Blond Cook says
January 11, 2019 at 9:32 amThanks, Christina! So happy to hear you (and the kids, too!) enjoyed it! I was intimidated as well when first using the Instant Pot. Hope you enjoy yours as much as I have! 🙂
Stacey Kerr says
January 10, 2019 at 8:08 pmThis was so great! Husband raved and both kids went back for seconds – a usually unheard-of occurrence! The only difference is I used arrowroot since I didn’t have cornstarch in the house. Thanks so much for this recipe!
★★★★★
Amy @ The Blond Cook says
January 11, 2019 at 9:31 amThanks so much, Stacey… that makes me smile! 🙂 So happy to hear everyone (even the kids!) enjoyed it!
Angela Allen says
January 16, 2019 at 6:59 pmI have a new Instant Pot and am pretty interested in this recipe. I have to say, that seems like a lot of sugar. How sweet does the final dish taste?
Amy @ The Blond Cook says
January 17, 2019 at 9:36 amHi Angela, it’s definitely sweet (and spicy), which Mongolian sauce is supposed to be. Hope you enjoy it if you make it! 🙂
Angela Allen says
January 22, 2019 at 8:20 pmI made it and reduced the sugar to 1/2 cup. It was fine for us. I think I might make it spicier next time and I agree with an earlier poster that it would really be good with broccoli.
★★★★
Michelle says
January 23, 2019 at 9:59 amAngela, I agree on all counts. I added frozen broccoli florets after the pressure cooking while thickening the sauce. What do you think you’d add for spice? Cayenne pepper, maybe?
Garrett says
January 25, 2019 at 7:04 pmI’m planning on doing this tonight, but realized you said 10 minutes included your pressure cook time. Mine takes like 10 minutes to pressurize…not sure what to do.
Amy @ The Blond Cook says
January 26, 2019 at 10:11 amHi Garrett, at the top of the recipe card it states that total cook time is 38 minutes. This includes initial saute time (3 minutes), pressure time (10 minutes), NPR time (10 minutes) and thickening the cornstarch slurry on the saute mode again (about 2 minutes) for a total of 25 minutes, which leaves 13 minutes left which was the time it took for my pot to come to pressure. This is an estimate, as times will vary slightly. Hope you enjoy it! 🙂
Adrienne says
January 26, 2019 at 12:48 pmThis was amazing! We added a Pimento hot sauce and needed up being amazingly delicious! Thank you !!!!
★★★★★
Amy @ The Blond Cook says
January 27, 2019 at 9:56 amThat sounds delicious, Adrienne… thank you so much! 🙂
Lynn says
February 16, 2019 at 8:43 pmMade this tonight and it was fantastic!Question…If I want to cook the rice at the same time, but the cooking times are different,how do I adjust?
★★★★★
Alan Fisher says
March 12, 2019 at 4:58 amHi, this recipe looks great and I’m off to buy the ingredients. Can you just clarify if it’s light or dark soy sauce? Thanks
Amy @ The Blond Cook says
March 12, 2019 at 1:12 pmHi Alan, This is the soy sauce I used in this recipe. I hope you enjoy the Mongolian Beef! 🙂
Rosalia says
March 13, 2019 at 6:54 pmMuch too sweet, next time I will reduce the brown sugar by half
★★★
Sue says
March 19, 2019 at 11:36 amThis was my first ever recipe I tried in the Instantpot and it was delicious! It got me over my intimidation. I steamed broccoli separately because I like it crispy and stirred that in at the end with another handful of Raw carrots for crunch. Served with brown rice I made in my rice cooker. So happy with this recipe. Thanks
★★★★★
Amy @ The Blond Cook says
March 19, 2019 at 4:59 pmThat sounds delicious, Sue! Thank you for sharing. I was really intimidated with my Instant Pot when I first got it, too. All I could think of was a story my mom told me as a child about scraping beans off of the ceiling after a (traditional) pressure cooker mishap… LOL! So happy you enjoyed the Mongolian Beef! 🙂
Amy says
April 1, 2019 at 7:26 pmSo so good! Even my picky 12 year old son LOVED it and came back for seconds. I made as published with no substitutions and it was delicious!
★★★★★
Amy @ The Blond Cook says
April 2, 2019 at 7:18 amThanks so much, Amy! Glad to hear your son loved it too! 🙂
Tami says
May 22, 2019 at 12:07 amHi,
I’m not sure if I did something wrong, but beef fell apart and it had a lot of liquid compared to beef ratio. It was good but a bit sweet for my taste – I’ll cut back on the brown sugar next time. Will likely make adjustments to reduce spiciness of end product.
Any suggestions? Oh yeah, I will slice the flank a bit thicker next time.
Mike says
June 7, 2019 at 1:47 pmI made this but didn’t have carrots. Hope it works out.