The Best Instant Pot Mongolian Beef
Introduction
Few dishes pack as much savory-sweet satisfaction as Mongolian beef, and using an Instant Pot turns this classic takeout favorite into an easy weeknight staple. The pressure cooker infuses tender strips of beef with a bold ginger-soy sauce in record time, making this dish perfect for busy families or anyone seeking a fast, flavor-packed dinner.
Why make this at home? The shortcut to melt-in-your-mouth beef and the rich, sticky sauce is easily achieved—with less oil, fewer additives, and complete control over the fresh, quality ingredients.
Why This Instant Pot Mongolian Beef Is a Must-Try
This recipe delivers deep, restaurant-style flavors with a fraction of the effort. The magic is in the Instant Pot’s quick braising capabilities: beef stays impeccably tender, allowing garlic, ginger, and soy to penetrate every bite. Served over fluffy rice and topped with green onions, it’s a guaranteed family favorite that’s both comforting and deliciously craveable.
Key Tips for Ingredient Prep
Efficient prep ensures you get dinner on the table even faster. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly slice garlic, ginger, and green onions, saving you significant time and guaranteeing even, professional results. Slice your flank steak into thin, even strips for optimal tenderness.
To keep your workspace organized, a set of Bamboo Cutting Boards for Kitchen is ideal for separating your meat from your veggies and keeps cleanup a breeze.
The Perfect Instant Pot Cooking Technique
The Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart is the tool that makes this recipe shine. Sautéing in the Instant Pot before pressure cooking allows you to caramelize the ingredients—deepening flavors—then pressure cook the beef to fork-tender perfection in just minutes.
For serving, use a Bentgo Salad Container to pack leftovers for lunch, or portion out rice and Mongolian beef for easy, on-the-go meals.
Serving and Customization Ideas
Plate Mongolian beef over steamed jasmine or basmati rice, and sprinkle generously with sliced green onions and toasted sesame seeds for visual and flavor appeal. The sauce is also delicious with steamed broccoli, or spooned over noodles. For a lower-carb option, serve with cauliflower rice—easily whipped up in a Ninja BL610 Professional 72 Oz Countertop Blender, which makes ricing veggies effortless.
If hosting dinner, set a Pureegg Plastic Table Cloth Disposable for easy post-meal cleanup, leaving you more time to enjoy your company!
Nutritional Information and Serving Size
This recipe serves 4 and typically contains about 400 calories per serving (without rice). Adjust the sugar or substitute honey to suit your taste and dietary needs. The homemade version contains less sodium and oil than your average takeout, pairing flavor with balanced nutrition.
Recap: The Best Instant Pot Mongolian Beef
With its quick prep, short cooking time, and depth of savory, tangy-sweet flavor, this Instant Pot Mongolian Beef is truly a game-changer for busy home cooks. The recipe is adaptable, works perfectly as leftovers, and is almost guaranteed to please a crowd.
Ingredients
Instructions
- Slice the flank steak into thin strips using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform pieces.
- Toss the sliced beef with cornstarch in a large bowl. Let sit for 10 minutes.
- Select “Sauté” on your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart and add vegetable oil. Once hot, add beef in batches. Brown for 2–3 minutes per batch, then set browned meat aside.
- Add garlic and ginger to the Instant Pot and sauté for 30 seconds until fragrant. Pour in soy sauce, water, and brown sugar. Stir to dissolve sugar completely, scraping any browned bits from the bottom.
- Return browned beef and any juices to the pot. Stir in red pepper flakes and green onions (reserving some for garnish).
- Lock the lid. Set to “Manual” or “Pressure Cook” for 10 minutes. Once finished, release pressure manually.
- Stir the beef, then use the “Sauté” function for 2–3 minutes if you wish to further thicken the sauce.
- Serve hot over steamed rice, garnished with sliced green onions and sesame seeds. Portion leftovers into a Bentgo Salad Container for easy lunches!
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Enjoy restaurant-quality Mongolian beef in your own kitchen, made easier and even more delicious with the help of your Instant Pot!