Bring the bold flavors of your favorite Chinese restaurant home with this delicious Instant Pot Mongolian Beef! This fast and flavorful dish takes just minutes to put together, and it is easy to enjoy classic Mongolian beef right at home.
The tender beef combines perfectly with a sweet-savory sauce for a meal that will have you coming back for seconds. Serve over steamed rice or noodles for a complete dinner that’s sure to be family-friendly!
Instant Pot Mongolian Beef– This is the answer to the recipe that you have been looking for. If you love PF Changs Mongolian Beef, it tastes almost the same! Tender and juicy pieces of meat, and ready in minutes with the help of your Instant Pot.
My husband loves Chinese food, and when I was dating him, he had Chinese food every night. While I like Chinese food too, it’s not too good for the waistline or the pocketbook.
So, I started experimenting with making Instant Pot Chinese food because it’s much better and healthier homemade. One of my children’s favorite things at the Chinese restaurant is the Mongolian Beef Dish, so I tweaked a few recipes I found on the web and came up with this. I hope you try it and enjoy it because it tastes perfect!
The Best Instant Pot Mongolian Beef Recipe
If you’re looking for an incredibly delicious, family-friendly dinner that comes together quickly, look no further. Instant Pot Mongolian beef is the answer! With its tender and succulent bites of marinated flank steak simmered in a sweet, savory Asian sauce and served over steamed rice or noodles, it’s a surefire crowd-pleaser every time. Best of all – this recipe requires minimal hands-on cooking time while still delivering maximum flavor results. Put your Instant Pot to work tonight with this foolproof recipe for Instant Pot Mongolian Beef!
This recipe will rival any Chinese restaurants in your area, and the cooking time is great! So skip Chinese takeout; this recipe has an incredible flavor that the whole family will love! And this recipe is so much faster than cooking in a slow cooker, but you will get the same great recipe!
This is one of my favorite recipes that produces tender Mongolian beef with a sweet sauce. The first time you make this, you will be amazed how much the pressure cooking process cooks the dish perfectly!
Remember the step-by-step instructions are below in the printable recipe card at the bottom of the post.
- Flank Steak, Sliced: You can also use skirt steak.
- Brown Sugar: Use either dark brown sugar or light brown sugar.
- Soy Sauce: Use regular or low sodium soy sauce
- Fresh Garlic Cloves
- Black Pepper
- Cornstarch: Corn starch will help thicken the Mongolian sauce.
- Sesame Oil
- Optional: White Rice, Brown Rice, Sesame Seeds, Red Pepper Flakes, or Green Onions For Serving
How To Make Mongolian Beef In Pressure Cooker
Step One: Prepare The Flank Steak
Prepare the cut of beef; using a sharp knife, cut the flank steak into 1-inch strips or thin slices. Place beef into the bottom of the pot. Use the sauté setting. If you want to make this recipe ahead of time, you can add the seasoning mix and meat in a medium bowl and marinate the meat ahead of time.
Step Two: Add The Ingredients To The Pressure Cooker
Press the saute button, and add the olive oil, garlic, salt, and pepper; mix in the soy sauce, brown sugar, and water to the bottom of pot.
Close lid on, press the (high pressure) select pressure cook manual button and adjust the cook time to 10 minutes. When the beeper goes off, do a quick release, releasing the remaining pressure.
Press the saute button to let the sauce thicken; it should only take about 3 to 4 minutes.
Step Three: Thicken the Mongolian Beef Sauce
If you want to thicken the sauce, add 2 tablespoons of cornstarch and 2 tablespoons of water to a small bowl, mix well, and then mix in with the sauce and saute for 2-3 minutes.
Step Four: Serving
Serve with cauliflower rice, fresh vegetables, or jasmine rice.
Pro Tips for Making the Best Instant Pot Mongolian Beef
- Meat To Use: If you want the same juicy meat, use tender flank steak. Although you can not find flank steak at your grocery store, you can substitute top-round beef, London Broil, new york strip, top round beef, or sirloin steak.
- Cutting Flank Steak Easily: I freeze my flank steak for about 20 minutes before slicing it into pieces; it makes it easier to cut.
- Thicken Sauce: If you want a thicker sauce, make a cornstarch mixture equal to parts of water and cornstarch, but make sure to mix it before adding it to this sauce. Keep on stirring until the sauce is thickened.
- Seasonings: For a little kick, add sriracha sauce, hot sauce, rice vinegar, fresh ginger, coconut aminos, or even hoisin sauce
- Burn Notice: To eliminate the burn notice, ensure that you mix the beef and another ingredient into the bottom of the pot so that nothing sticks. If you need to add a little water to keep the food from sticking.
Can I Use Chicken Instead of Beef?
Yes. Although this dish is typically made with beef, if you would like to substitute chicken, that would be fine. Follow the recipe the same; the cooking time will not change.
Can You Make Mongolian Beef in the Slow Cooker?
This is a great recipe for the slow cooker, and the meat comes out extra tender. To make this dish in the slow cooker, you would have to use a skillet before adding the ingredients to the slow cooker. So use a skillet, and fry up your meat before you add it to the slow cooker. Set the crockpot to 4-5 for slow or 2-3 for high.
How to Store Mongolian Beef
If you have any leftovers, let them cool to room temperature, place them into an airtight container or a large resealable bag, and place them in the refrigerator. They make a delicious recipe for the next day! The meat stays tender and is a delicious dish for lunch the next day.
To reheat Mongolian Beef, place your leftovers on a microwave plate and heat them until the Mongolian beef is hot.
How to Freeze Mongolian Beef
If you would like to make this ahead of time and then freeze. Make this meal as directed, let it cool to room temperature, and then place it into a freezer-safe container.
Place the container into the freezer; it will last about 1 to 2 months.
To reheat from frozen, take the container out of the freezer, place it into the refrigerator overnight, and then heat it up in the microwave until hot.
What To Serve Mongolian Beef With
The classic dish to serve this over is Jasmine Rice, prepared easily in the Instant Pot. I also love to saute some bell peppers to serve as an easy recipe. Like PF Chang, you can serve this recipe with green beans.
More Of My Favorite Instant Pot Recipes
This is one of my favorite Instant Pot Beef Recipes, and I’m sure you and your family will love this recipe for Mongolian Barbecue. The tender meat is amazing and sure beats cooking on the stovetop! If this is the first recipe you make in your healthy instant pot, you will be amazing! The savory flavor is amazing.
- INSTANT POT CANDIED NUTS
- INSTANT POT SOUTHERN DEVILED EGGS
- EASY INSTANT POT BBQ MEATBALLS
- INSTANT POT DUTCH OVEN BOLOGNESE SAUCE
- INSTANT POT SWEDISH MEATBALLS AND EGG NOODLES
Instant Pot Mongolian Beef
- 1 1/2 pounds flank steak
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 cloves garlic, peeled and chopped
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons corn starch
- 2 tablespoons sesame oil
- 1 cup shredded carrots, optional
- Prepare the cut of beef; using a sharp knife, cut the flank steak into 1-inch strips or thin slices. Place beef into the bottom of the pot. Use the sauté setting. If you want to make this recipe ahead of time, you can add the seasoning mix and meat in a medium bowl and marinate the meat ahead of time.
- Press the saute button, and add the olive oil, garlic, salt, and pepper; mix in the soy sauce, brown sugar, and water to the bottom of pot.
- Close lid on, press the (high pressure) select pressure cook manual button and adjust the cook time to 10 minutes. When the beeper goes off, do a quick release, releasing the remaining pressure.
- Press the saute button to let the sauce thicken; it should only take about 3 to 4 minutes.
- If you want to thicken the sauce, add 2 tablespoons of cornstarch and 2 tablespoons of water to a small bowl, mix well, and then mix in with the sauce and saute for 2-3 minutes.
- Serve with cauliflower rice, fresh vegetables, or jasmine rice.
- Instant Pot