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Instant Pot Mongolian Beef is a fast one-pot weeknight recipe fabricated with sliced flank steak in a delicious ginger-garlic sauce. It'south an piece of cake pressure cooker version of PF Changs pop beefiness 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'll Love This Recipe: This is one of our go-to weeknight dinner recipes considering information technology'southward ready in 30 minutes, is mostly hands-off, and is jam-packed with rich Asian flavors. Serve it with white rice for a complete meal without whatsoever stress.

Update: We make this Mongolian beefiness recipe all the time, and so I've updated the recipe and post with new tips and photos to assist you lot 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 Beef

Way back in 2012, a reader asked me to convert But 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 start by browning the flank steak in the pressure cooking pot. You lot tin skip this pace if you're in a pinch, simply I highly recommend it for the best flavor.

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

One time your beefiness is ready to get, you'll build the sauce with:

  • Garlic.
  • Soy sauce. This adds umami and saltiness.
  • Dark-brown sugar. In a pinch, you lot tin use regular white carbohydrate or honey.
  • Ginger. Fresh is all-time for the boldest flavour, just y'all tin utilize dried to tone information technology downwardly.
thinly sliced flank steak on a wooden cutting board with ginger and garlic and onions in the background

Play tricks for Slicing Flank Steak

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

(Jenn here: I honestly didn't I could enquire the butcher to do this until I went grocery shopping with Barbara. Information technology might add together a few minutes to the shopping trip, merely they always get it perfectly thin and it saves so much more fourth dimension at dinner time.)

If you're cutting your steak yourself, my favorite way to cut it is to put it in the freezer for xxx minutes, and then take it out and slice it with a abrupt pocketknife. The quick chill time makes it concur its shape amend when cut, so it's easier to go 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 top method for Mongolian beefiness stir-fry calls for blanket the sliced beef in cornstarch before cooking. This helps absorb some of the liquid from the soy sauce and other ingredients.

Only considering thickeners can cause called-for on the lesser of an Instant Pot, the best way to thicken up the sauce in this dish is after it's finished cooking.

Add a elementary slurry of cornstarch and water to the pot. And so utilise the Saute feature to bring the sauce to a simmer. It will thicken up nicely and the sauce will glaze 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 beef with fluffy Instant Pot white or brownish rice. For something more than adventurous try Pressure Cooker Forbidden Black Rice.

For a little actress crunch and colour on pinnacle of the dish, spiral your plate with white sesame seeds. And if you like some estrus, endeavour a dash of hot pepper flakes.

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

Freezing Beef Stir-Fry

Yous can hands freeze this dish for later. Just allow information technology cool fully, and so place it in an airtight freezer-safety container.

If yous plan to defrost the dish in your Instant Pot, I recommend freezing it in a estrus-safe container so it can go directly into your pressure cooker.

Use 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 Beef and Broccoli has sliced beefiness, crisp-tender broccoli in a savory garlic sauce.
  • Pressure level Cooker Beef Stroganoff has a creamy sauce that'south succulent over springy butter noodles.
  • Old-Fashioned Instant Pot Beef Stew is a rich and comforting wintertime dish that's 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

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Ingredients

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

Instructions

  1. Flavor 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 - do not crowd. Transfer meat to a plate when browned.
  2. Add the garlic and sauté 1 minute. Add soy sauce, 1/ii cup water, brown saccharide, and ginger. Stir to combine.
  3. Add browned beef and whatsoever accumulated juices. Select Loftier Pressure. Set up timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and employ a quick pressure release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and 3 tablespoons h2o, whisking until smooth. 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 greenish onions.
Nutrition Information:

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

Nutrition information is calculated by Nutritionix and may non always exist authentic.

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