This quick and easy Instant Pot Mongolian Beef is on the table in a fraction of the time than when cooked on the stovetop. Tender and flavorful Mongolian beef in a sweet and savory sauce has never been easier than when prepared in your pressure cooker!
Instant Pot Mongolian Beef
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!
This sweet and tangy Mongolian beef is on the table in less than an hour from start to finish, and it’s so much better than takeout!
5 Star Review
I 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! ~ Christina
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 3 to 4 days.
If you prefer using a slow cooker, be sure to check out my slow cooker Mongolian beef (it’s just as delicious!).
I hope you enjoy this quick and easy Mongolian beef as much as we did!
Instant Pot Mongolian Beef
Ingredients
- 2 pounds flank steak sliced into thin strips across the grain
- 2 ½ tablespoons olive oil
- ¾ teaspoon minced fresh ginger root
- 2 teaspoons minced fresh garlic
- ¾ cup soy sauce I used low sodium
- 1 cup water
- 1 cup packed dark brown sugar
- ¼ cup hoisin sauce
- 1 cup shredded or julienned carrots
- 3 tablespoons corn starch
- ⅓ cup cold water
- ¼ cup sliced green onions optional garnish
- ½ teaspoon sesame seeds optional garnish
- Cooked white rice
Instructions
- Place ginger root, garlic, soy sauce, 1 cup water, brown sugar, and hoisin sauce in a medium bowl. 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 to 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 ⅓ 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.
Video
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.
- Once cooled, store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Nutrition info does not include rice.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Linda Lee
What does “allow the pressure to naturally release mean”?
Stacey
Do 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
Hi 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
You maybe able to make the rice pot in pot (PIP).
Ssamantha
Here is a “how to for PIP rice,”
https://www.paintthekitchenred.com/instant-pot-rice-pot-in-pot-pip/
Jeff
Did 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
Hi 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.
Luann
I 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
Thanks so much, Luann! So happy to hear everyone enjoyed it! 🙂
Betty
I 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
So happy you enjoyed it, Betty! Hope you enjoy your new Instant Pot as much as I have! 🙂
Betty
I used sirloin tip steak and it was fabulous as well.
Ari
I 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.
Michael Sullivan
I 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
Thank you, Michael… so glad you enjoyed it. I am loving my Instant Pot as well! 🙂
Lana
Hi 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
Hi 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! 🙂
Janet
this 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
Thank you so much, Janet! So happy to hear everyone loves it, even your children… makes me smile! 🙂
Stacey
what is the cup of water for? Not mentioned in the instructions.
Amy @ The Blond Cook
Hi 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! 🙂
Shanna
Made this tonight and it was amazing
Amy @ The Blond Cook
Thanks so much, Shanna! 🙂
Brandi
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?
Amy @ The Blond Cook
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!
Cyndi
Don’t have instant pot – can you give me this recipe with a crock pot, please?
Amy @ The Blond Cook
Hi Cyndi, the slow cooker version of this recipe can be found here. Hope you enjoy it!
Terry
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
Amy @ The Blond Cook
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!
Tony
I just got my instant pot today, tomorrow is Short Ribs, but monday I’ll try this.
Amy @ The Blond Cook
I hope you enjoy it, Tony! 🙂
Susan
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!
Amy @ The Blond Cook
Thank you so very much, Susan! I have a slow cooker version of this recipe here. Hope you enjoy it!
Cyndi
Can I make this in a crockpot? Or on thestove?
Amy @ The Blond Cook
Hi Cyndi, I have a slow cooker version of this recipe here. I hope you enjoy it! 🙂
Cyndi
Thanks so very much – appreciate your quick response!