Home » Pressure Cooker / Instant Pot Mongolian Beefiness

Pressure level Cooker / Instant Pot Mongolian Beef

As an Amazon chapter, and affiliate with other businesses, I earn from qualifying purchases.

Jump to Recipe

Instant Pot Mongolian Beef is a fast one-pot weeknight recipe fabricated with sliced flank steak in a delicious ginger-garlic sauce. It's an easy pressure cooker version of PF Changs popular beef dish.

a close-up of a white bowl filled with mongolian beef—thinly cut flank steak cooked in the Instant Pot and coated in a dark sauce with green onions and sesame seeds for garnish

❤️ Why You lot'll Dear This Recipe: This is one of our get-to weeknight dinner recipes because it's ready in thirty minutes, is by and large easily-off, and is jam-packed with rich Asian flavors. Serve information technology with white rice for a complete meal without whatever stress.

Update: We make this Mongolian beef recipe all the time, so I've updated the recipe and mail with new tips and photos to assistance y'all perfect it.

an overhead shot of flank steak sauteeing in an Instant Pot with the other food ingredients in bowls to the lower portion of the photo

How to Make Instant Pot Mongolian Beefiness

Way dorsum in 2012, a reader asked me to convert Just a Taste's Mongolian Beef recipe to a non-spicy pressure cooker version. It'due south been a reader-favorite ever since!

Even though it'southward a pressure cooker recipe, I commencement by browning the flank steak in the pressure cooking pot. Y'all can skip this step if you're in a compression, but I highly recommend it for the best flavor.

Tip: The key to getting a nifty sear on your steak is to avoid crowding the pot. Melt in batches until everything is nicely browned, then be sure to deglaze the pot with broth and scrape upwards the browned bits.

Once your beef is ready to go, you'll build the sauce with:

  • Garlic.
  • Soy sauce. This adds umami and saltiness.
  • Brownish sugar. In a pinch, you can use regular white carbohydrate or honey.
  • Ginger. Fresh is best for the boldest season, only y'all tin can use dried to tone it down.
thinly sliced flank steak on a wooden cutting board with ginger and garlic and onions in the background

Play a joke on for Slicing Flank Steak

Honestly, the easiest style to get thinly sliced flank steak is to ask your butcher.

(Jenn here: I honestly didn't I could ask the butcher to practice this until I went grocery shopping with Barbara. Information technology might add a few minutes to the shopping trip, simply they ever get it perfectly thin and information technology saves so much more than time at dinner time.)

If you lot're cutting your steak yourself, my favorite mode to cut information technology is to put information technology in the freezer for thirty minutes, then take it out and slice it with a sharp knife. The quick chill time makes it hold its shape better when cutting, then it's easier to get consistent and thin slices.

an overhead shot of mongolian beef cooked and in a thick sauce inside the Instant Pot with a wooden spoon stirring them and green onions on the bottom of the photo

Thickening Mongolian Beef

The stove summit method for Mongolian beefiness stir-fry calls for blanket the sliced beef in cornstarch earlier cooking. This helps absorb some of the liquid from the soy sauce and other ingredients.

Only considering thickeners tin cause burning on the bottom of an Instant Pot, the best style to thicken up the sauce in this dish is subsequently it's finished cooking.

Add a simple slurry of cornstarch and h2o to the pot. And then use the Saute feature to bring the sauce to a simmer. Information technology will thicken up nicely and the sauce will coat the beef nicely.

an overhead shot showing a white bowl of cooked Instant Pot Mongolian Beef garnished with scallions and sesame seeds in front of an Instant Pot with a second bowl of pressure cooked mongolian beef in the background

What to Serve with Instant Pot Beef

This is a stir-fry way dish that goes great with cooked grains. Try serving your Mongolian beefiness with fluffy Instant Pot white or dark-brown rice. For something more audacious endeavor Force per unit area Cooker Forbidden Black Rice.

For a little extra crunch and colour on top of the dish, screw your plate with white sesame seeds. And if y'all like some heat, attempt a nuance of hot pepper flakes.

a close-up photo fo mongolian beef served with white rice and broccoli

Freezing Beef Stir-Fry

Yous can easily freeze this dish for later. Just permit information technology cool fully, then place information technology in an airtight freezer-prophylactic container.

If you plan to defrost the dish in your Instant Pot, I recommend freezing it in a heat-prophylactic container so information technology tin can go directly into your pressure cooker.

Apply this guide to using the pot-in-pot method to defrost and reheat food in your Instant Pot.

More Instant Pot Beef Recipes

  • Instant Pot Beefiness and Broccoli has sliced beef, crisp-tender broccoli in a savory garlic sauce.
  • Pressure Cooker Beef Stroganoff has a creamy sauce that's delicious over springy butter noodles.
  • Old-Fashioned Instant Pot Beef Stew is a rich and comforting wintertime dish that'south great with mashed potatoes.
pinterest button for Instant Pot Mongolian beef: easy pressure cooker recipe featuring two images: the top of thin strips of flank steak cooking in an Instant Pot and another of a white bowl filled with Mongolian beef garnished with scallions and sesame seeds

Do you Love this recipe?
Leave united states of america a review below to tell the states why!

Ingredients

  • 2 pounds flank steak, cut into one/4" strips
  • ane tablespoon vegetable oil
  • 4 cloves garlic, minced or pressed
  • i/ii cup soy sauce
  • one/ii loving cup h2o
  • 2/3 loving cup nighttime brown sugar
  • 1/two teaspoon minced fresh ginger
  • two tablespoon cornstarch
  • 3 tablespoons water
  • 3 greenish onions, sliced into 1-inch pieces

Instructions

  1. Season beef with table salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - practice not crowd. Transfer meat to a plate when browned.
  2. Add the garlic and sauté i minute. Add soy sauce, 1/2 loving cup water, chocolate-brown sugar, and ginger. Stir to combine.
  3. Add browned beefiness and any accumulated juices. Select High Force per unit area. Prepare timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops advisedly remove the hat.
  5. Combine the cornstarch and three tablespoons water, whisking until polish. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a eddy, stirring constantly until sauce thickens. Stir in green onions.
Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415 Total Fatty: 15g Saturated Fatty: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 119mg Sodium: 1261mg Carbohydrates: 25g Fiber: 0g Saccharide: 20g Protein: 44g

Nutrition information is calculated past Nutritionix and may non ever be accurate.

We are a participant in the Amazon Services LLC Associates Plan, an affiliate advertising program designed to provide a ways for the states to earn fees by linking to Amazon.com and affiliated sites.