Instant Pot Mongolian Beef (Yummy Weeknight Meal Idea)
Looking for a yummy and easy Instant Pot weeknight meal idea?
Make this flavorful Mongolian Beef dish that features a delicious ginger garlic sauce with tender pieces of beef served over rice. It doesn’t require a ton of ingredients, and it’s easy enough for a pressure cooking newbie.
Hip Tip: Don’t own an Instant Pot? Keep reading as I share slow cooker instructions below as well!
Simple process and easy ingredients for the win!
The basic process for this Instant Pot meal is to brown the meat on saute mode first in the pot, pour in the sauce ingredients, pressure cook, and then thicken the sauce with cornstarch at the end. My kids absolutely love this recipe!
Instant Pot Mongolian Beef
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 12 MINUTES
total time: 27 MINUTES
Making Mongolian Beef in your pressure cooker is delicious and convenient!
Ingredients
- 2 lbs. thinly-sliced flank steak (or beef sirloin strips like I used)
- 1 tablespoon sesame oil or vegetable oil
- 1/2 cup less sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon corn starch
- 3 tablespoons water
- 4 green onions, sliced
Directions
1
Put oil in the Instant Pot and turn to saute function to heat up.
2
Brown meat in the oil and season with a little salt & pepper. Do this in batches to avoid overcrowding.
3
In a small dish, mix together soy sauce, water, brown sugar, garlic, and ginger.
4
Pour mixture over meat and stir. Close lid and set timer to 12 minutes (manual) HIGH setting.
5
When finished, carefully turn vent to quick release pressure.
6
Whisk cornstarch with water and pour into pot. Stir and turn Instant Pot on saute function to heat up again to thicken. Keep stirring until thickened and turn off pot.
7
Add in onions and serve over rice.
Additional Notes
Recipe adapted from PressureCookingToday.online
Hip Tip: Don’t have an Instant Pot? Go ahead and make it in the slow cooker!
Brown meat on the stove with a little oil first. Then place that and the rest of sauce ingredients in slow cooker, and cook on HIGH for 4 hours (or LOW for 7-8 hours) until the meat is tender. After cooking, whisk cornstarch and water together and pour that mixture into the slow cooker. Stir, and close the lid for 15 minutes to thicken the sauce.
Note: Mongolian Beef is usually made with thinly-sliced flank steak, so you can definitely use that. I had some thinly-sliced sirloin on hand, so I used it and our meal still turned out AMAZING.
The sauce does taste like the popular restaurant-style dish, and the leftovers are still super yummy the next day!
My kids LOVED this Mongolian Beef meal and ate every bite.
These types of simple and easy Instant Pot meals are such lifesavers for my busy schedule! We served this dish over rice and some additional steamed veggies on the side. It ended up being a very simple and straightforward weeknight meal idea everyone approved of! I would definitely make this again!
