Instant Pot Mongolian Beef Recipe

Sweet and tender flank steak, this Mongolian Beef comes together in no time using your Instant Pot for an easy dinner your family will love!

Prep Time6

Cook Time11

Pressurize Time10

Total Time27

Course: Main Course

Cuisine: Chinese

Keyword: Easy dinner recipe, Family dinner recipe, Instant Pot Beef Recipe, Instant Pot Mongolian Beef

Servings:

Calories: 346kcal

Put oil in the cooking pot and press SAUTE.
When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer Meat to plate once browned.
Add the garlic and saute one minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef, place lid on top of Instant Pot.
Press the MANUAL or PRESSURE COOK button.
Set timer for 11 minutes.
When cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly.
Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice.

For added heat, feel free to sprinkle red pepper flakes on top when serving.

How to turn this into a freezer meal:

Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.