Easy Instant Pot Mongolian beef is perfectly tender with a rich brown sugar, soy and ginger sauce. Delicious and just as good as take out!
The Instant Pot is a great tool when you have a family on the go. The ability to brown meat and then braise it in a sauce without multiple pots and pans saves time with cooking and clean up.
Mongolian beef in the Instant Pot is easy and delicious. The meat is tenderized and the flavors are so developed that it tastes like you cooked it all day, even though it is ready in about 30 minutes. Serve over rice for a quick and easy weeknight meal!
What You’ll Need to make Instant Pot Mongolian Beef
- Beef – 2 pounds of top sirloin, top round or flank steak cut into strips, 1/4 inch thick, gristle removed.
- Cooking Oil – 2 tablespoons, divided. We use vegetable, canola or olive oil.
- Fresh Garlic – 4 cloves, peeled & chopped. If you don’t have fresh, you can use 1 teaspoon of garlic powder instead.
- Soy Sauce – 1/3 cup of low sodium or regular soy sauce. Feel free to substitute coco aminos if you prefer.
- Brown Sugar – We use 2/3 cup packed light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Fresh Ginger – 2 tablespoons of ginger peeled and grated. You can substitute 1 teaspoon of ground ginger if you don’t have fresh.
- Cornstarch – 2 tablespoons. This is what we use to thicken the sauce. Be sure to mix the water into the cornstarch (and not the other way around) so you don’t get lumps.
- Green Onions – we use 3 green onions, thinly sliced. About 1/4 cup.
- Cooked Rice (optional) – for serving. We like to serve this Instant Pot Mongolian Beef over rice alongside steamed broccoli.
How to make Easy Instant Pot Mongolian Beef
Easy and delicious, the Instant Pot is the only thing you need to create this weeknight family favorite. Tender strips of beef wrapped in a sweet ginger and soy infused sauce, all created in a single pot. A perfect weeknight meal!
Cut the beef into 1/4 – 1/2 inch thick strips against the grain. Remove any large gristle or excess fat. Note: This is much easier to do when the meat is still partially frozen.
Lightly season the beef strips with salt and pepper.
Set the Instant Pot to the browning or saute mode. Add 1 tablespoon canola oil to the bowl of the Instant Pot. Once hot, add the beef in batches, cooking until no longer pink on either side. Remove the meat to a plate and set aside.
Add the remaining tablespoon of oil to the pot and add the chopped garlic. Cook until fragrant, about 30 seconds.
Add soy sauce, water, packed brown sugar and grated ginger to the pot and stir to combine.
Return the browned beef and any accumulated juices from the plate back into the instant pot.
Stir to coat all of the meat with the sauce.
Seal the instant pot with the lid and select high pressure. Cook for 15 minutes and then quick release the pressure and remove the lid.
In a small container, mix 3 tablespoons of water into the 2 tablespoons of cornstarch, using a fork to incorporate.
Add the cornstarch mixture into the hot Mongolian Beef and stir until well combined.
Turn the instant pot back to saute and stir just until the sauce thickens. It will happen right away.
Stir in the green onions. Turn off the Instant Pot and serve immediately over cooked rice. Enjoy!
Other Easy Weeknight Recipes You May Like
Mom’s Easy Weeknight Chili – Hearty, satisfying and ready in about 30 minutes!
Simple Baked Salmon with Green Goddess Sauce – flaky, lightly seasoned baked salmon with a vibrant, tangy dipping sauce.
Spinach and Sausage Spaghetti Pie – Spinach, Italian sausage and Roma tomatoes tossed with shredded mozzarella and then baked to golden perfection.
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Easy Crockpot Taco Chili – A great balance of flavor and spice, just dump in the ingredients, stir, and let the slow cooker do the work!
Easy Instant Pot Mongolian Beef
Equipment
- Instant Pot or other brand pressure cooker
Ingredients
- 2 pounds top sirloin, top round or flank steak cut into strips, 1/4 – 1/2 inch thick, gristle removed
- salt & pepper to taste
- 2 tbsp canola oil divided
- 4 cloves garlic chopped
- 1/3 cup soy sauce
- 2/3 cup water
- 2/3 cup brown sugar packed
- 2 tbsp ginger grated
- 2 tbsp cornstarch
- 3 tbsp water
- 3 green onions thinly sliced
- 2 cups cooked rice for serving
Instructions
- Cut the beef into 1/4 inch thick strips against the grain. Remove any large gristle or excess fat.
- Lightly season the beef strips with salt and pepper.
- Set the Instant Pot to the browning or saute mode. Add 1 tablespoon canola oil to the bowl of the Instant Pot. Once hot, add the beef in batches, cooking until no longer pink on either side. Remove the meat to a plate and set aside.
- Add the remaining tablespoon of oil to the pot and add the chopped garlic. Cook until fragrant, about 30 seconds.
- Add soy sauce, water, packed brown sugar and grated ginger to the pot and stir to combine.
- Return the browned beef and any accumulated juices from the plate back into the instant pot. Stir to coat all of the meat with the sauce.
- Seal the instant pot with the lid and select high pressure. Cook for 15 minutes and then quick release the pressure and remove the lid.
- In a small container, mix 3 tablespoons of water into the 2 tablespoons of cornstarch, using a fork to incorporate. Add the cornstarch mixture into the hot Mongolian Beef and stir until well combined.
- Turn the instant pot back to saute and stir just until the sauce thickens.
- Turn off the Instant Pot, stir in the chopped green onions and serve immediately over cooked rice. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Bonnie says
easy and awesome, delicious just as the recipe is printed
The Bandit says
Thanks Bonnie! This is a good one for a weeknight. Not too much effort and delicious results. Thanks for commenting! 🙂