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 ReviewI 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
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
- 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
- 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.
- 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.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.