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Quick and Easy Instant Pot Mongolian Beef


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Recipe Time: 20 minutes
Servings: 4
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Are you craving Chinese food that’s quick and easy?  This Instant Pot Mongolian Beef comes together in a snap and it tastes amazing!

Ah, Mongolian beef.  It’s one of my favorite items on those massive Chinese buffets.  The problem is that sometimes I get an enormous craving for Mongolian beef but have no desire to stand in line among a crowd of people for it.  Then there are other times when I just want to eat at home.

mongolian beef in a white bowl next to an instant pot on a table

So what’s a person to do?  Make Instant Pot Mongolian Beef of course.  It’s really simple to take away those Chinese buffet cravings at home, especially when a recipe is as simple as this one or this Instant Pot Beef and Broccoli.

mongolian beef on a white plate topped with green onions next to a fork and a blue and green linen

How to Make Instant Pot Mongolian Beef

This is a simple dish to make. The beauty of it is in the flavorful ingredients. Here’s what you’ll need.

Ingredients

  • 1 tablespoon oil
  • 1 lb chuck steak, cut into thin strips
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • salt and pepper
  • 2 tablespoons fresh ginger, grated
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • optional: 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  • chopped green onions

See, not so bad is it?  Now don’t be intimidated by the fresh ginger in this recipe.  You can usually find fresh ginger at your local grocery store.  Once you have it on hand, just use a teeny grater to grate it.

So now that you have everything, how do you make Instant Pot Mongolian Beef?

Step 1: Brown the Meat

First off you want to add your oil, steak, onion, and garlic in your Instant Pot to saute.  (Do you love the sautee feature as much as I do?  I mean it’s only one dirty dish this way!)

oil, garlic, steak and onions in an instant pot

Make sure you cook the meat until it’s golden brown.  We want all those delicious flavors to come out.

Once the meat is crispy and delicious, season it with salt and pepper.

Step 2: Add Remaining Ingredients

Next throw in your ginger, broth, soy sauce, and brown sugar.

a lady's hand holding ginger and a ginger grater over and instant pot filled with beef

pouring sauce from a glass measuring pot into an instant pot filled with beef

a lady's hand holding a tablespoon of soy sauce over an instant pot filled with beef

a lady's hand holding a glass bowl of brown sugar over an instant pot

Give it all a good stir. You are all ready to go now, so lock the lid on tight and close your pressure valve.

Step 3: Pressure Cook

You will want to cook this one on manual, high pressure for ten minutes.

Now, what about the release?  You know with the Instant Pot half of the technique is in the release.  For this one, we are just going to use a quick release so move the valve to venting once the time ends and the pot beeps.

Yum…I can smell it now!

an instant pot filled with beef and sauce

Step 4: Thicken Sauce

It’s at this point you ask yourself, do I want a thicker sauce with this?  (For me, the answer here would be yes.)

For a thicker sauce, set the pot to saute.  Mix together your cornstarch and water to make a slurry.  Stir this slurry into the pot and cook until bubbly and thick.  For a little extra something special serve this all up topped with chopped green onions.

If you really want to go all out, you can serve this over your favorite rice with a side of steamed broccoli.  Yum. Who needs those crazy buffets now?

So what are you waiting for?  Skip the take out and serve up this delicious Instant Pot Mongolian beef today.

Instant Pot Mongolian Beef

Corinne Schmitt
A quick and easy meal that's better than takeout and the whole family will love!
4.50 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Asian
Servings 4
Calories 335 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 lb chuck steak cut into thin strips
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • salt and pepper
  • 2 tablespoons fresh ginger grated
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • chopped green onions

Cornstarch Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions
 

  • Place oil, steak, onion and garlic into instant pot. Sautee until meat is browned. Season with salt and pepper. Add ginger, broth, soy sauce and brown sugar and mix well. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 10 minutes. When cooking cycle is complete, quick release pressure and open pot.
  • For a thicker sauce, set the pot to sautee and add cornstarch and water slurry. Stir until bubbly and thick.
  • Serve topped with chopped green onions.

Nutrition

Calories: 335kcalCarbohydrates: 13gProtein: 23gFat: 21gSaturated Fat: 8gCholesterol: 77mgSodium: 807mgPotassium: 483mgFiber: 1gSugar: 7gVitamin A: 17IUVitamin C: 2mgCalcium: 29mgIron: 3mg
Keyword beef, instant pot
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a collage of mongolian beef on a white plate with title text reading Instant Pot Mongolian Beef

12 thoughts on “Quick and Easy Instant Pot Mongolian Beef”

    • I’m glad you liked my other recipe enough to want to try another one of my recipes. I hope you like this one also. Thanks for commenting.

      Reply
  1. If you changed to a flour/water slurry you can reheat this while retaining the thickness of the sauce. Just saying that a cornstarch slurry will never be thick again on reheat.

    Reply
  2. What do you think about using corned beef with this? Last time I shopped it was the only meat available, so I have two briskets in my freezer. I might try it!

    Reply
    • Brisket is best cooked slowly and because it’s sold whole, generally takes much longer to cook. It won’t swap in easily with this recipe, but there are plenty of great IP brisket recipes out there!

      Reply

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