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.
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.
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!)
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.
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!
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 tenderstem 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.
📋 Recipe
Instant Pot Mongolian Beef
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
Not ready to make this yet? Pin it for later!
Planning to try this one, too, after trying your IP Chinese Beef and Broccoli.
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.
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.
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!
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!
You are right. I have good recipe for the IP. THanks!
I’d like to add carrots to this – but I’m worried they might be mush. What’s your advice?
I add carrots to my Instant Pot Beef Bourguignon which has a longer cook time and they turn out great. I think you’ll be fine!
One place it says to do a natural release and further down in recipe it says do a quick release and open pot. Which is it?
It should be a quick release.
Will try this Corinne
Please let me know what you think when you do. I’d love your feedback.