Instant Pot Mongolian Beef


This Instant Pot Mongolian Beef is the easiest beef recipe on Corrie Cooks!

Just toss all the ingredients into the Instant Pot and wait for the magic to happen.

This recipe is perfect for beginners, since there is no need for countless steps or complex cooking methods.

I think I already told you about my preference for Asian foods. In short, I love the mixture of flavors and textures, and I love the diverse and unique combinations of meat, sauces, and veggies!

This means there’s a lot I have yet to discover about Asian cuisine, and today I’ll tell you about one of my most recent discoveries

I adapted the recipe for my pressure cooker and created this Instant Pot Mongolian beef recipe, which means less time spent in the kitchen and more time spent enjoying the results 🙂

What Cut of Beef to Use?

For this recipe you have the freedom of choosing any type of beef you enjoy the most. I like to go with flank steak or top round beef , but you can use the one you have at the ready. Other options that work just as well are sirloin, skirt steak, chuck roast or New York strip

Feel free to diversify and try different options until you find your favorite.

How to cut the beef?

The cuts of beef above should be easy to cut it in thin strips.

If you feel you can’t get the right slices, put the steak in the freezer for about 30 minutes to 1h. This will bring the meat together and it will make it easier to slice.

Remember, always slice against the grain.

How to serve

The best way of enjoying the Instant Pot Mongolian beef is on top of jasmine rice or brown rice.

There are other options you can consider. For instance, it works extremely well with fried or steamed veggies such as broccoli, mushrooms, carrots, green beans, and more. 

It also works with stir fry noodles or fried rice, if you don’t want to go with the healthier option 🙂

Why is it Called Mongolian Beef?

Even though it’s called Mongolian Beef, the dish is usually served in Chinese restaurants in the US. Furthermore, the recipe first appeared in Taiwan, where it was taken over by the Chinese. In conclusion, none of the ingredients or the cooking methods come from the Mongol people. 

So, why do we call it Mongolian? I guess no one knows for sure. Regardless, it’s delicious and it will stay in my recipe book for years to come!

What does Mongolian Beef Taste Like?

The best description I can provide is that it tastes like Chinese takeout, but better. 

To give you more details, you should know that the end result is sweet and flavorful, but not spicy (which some of us may expect from Asian foods). The garlic, soy sauce, ginger, and brown sugar create an exotic combination that can be offputting for someone who is not into sweet beef, so make sure to check with your guests before serving it. 

If you do like sweet dishes, check out this Instant Pot Beef And Broccoli (The most popular recipe on the blog!)

Anyway I advise caution – this dish can be quite addictive! When you add some steamed rice to the mix, you may never want to give it up…

Can I make it spicy?

if you want to make the recipe spicy, add half a teaspoon of crushed red pepper flakes to the mixture. If you don’t have this, sriracha sauce also does the trick, just make sure to taste it.

The simple recipe

As you can see, this recipe is designed for those of you who are trying your first recipe in the Instant Pot or are in a hurry. Once you have the correctly sliced beef, you just toss everything in the Instant Pot, select the right settings, and continue your work until the meal is ready. 

If it’s your first time, I would suggest you to go with the simple version and just dump and go.

If you are going simple, just dump all the ingredients to the Instant Pot, cook at high pressure for 10 minutes, wait for a natural pressure release and enjoy.

The upgraded recipe

While the result of the simple version it great, if you’re looking for a better presentation and texture, you can add a few steps to the process. 

If your are familiar with the Instant Pot and want to impress your guests, you can try this version of the recipe.

This time we cook some ingredients separately in order to get a better taste.

How to make Mongolian Beef – the upgraded recipe

Gather all the ingredients:

Press “saute” and add oil to the Instant Pot.

Meanwhile, toss the beef in a little cornstarch.

Don’t add too much meat at once as it will get soft instead of crispy. If you have more, it’s best to do the searing in batches.

Now back to the Instant Pot: Add onion, garlic, and ginger to the heated oil and cook on “saute”  for 2 minutes.

After 2 minutes, put the coated beef in the pot and let it sear for a few minutes (turn it on all sides). The beef will get a crispy coating and the cornstarch will help make it incredibly tender on the inside.

Don’t add too much meat at once as it will get soft instead of crispy. If you have more, it’s best to do the searing in batches.

Add the rest of the ingredients. Lock the lid into place and cook on High pressure for 10 minutes. Perform a natural pressure release.

But again, it’s just an option and as you can see from the comments bellow, the easy way still gives a wonderful result 🙂

Can I replace the brown sugar?

I strongly recommend using dark brown sugar instead of any other kind of sugar.

Dark brown sugar has a higher concentration of molasses and this improves the overall flavor profile of this dish.

Can I Replace the Meat?

While it is called Mongolian Beef, you can make it into Mongolian Chicken or Pork if you’re not a fan of beef. 

Still, it’s best to select meats that can be thinly sliced. The beauty and deliciousness of this dish stand in the way the meat is cooked and infused with the flavors in the sauce.

What to do with the leftovers?

If there are any leftovers (which may never happen), store them in an airtight container, in the refrigerator.

It is safe to keep the leftovers for 3 days and you can reheat them in the microwave or in a skillet. 

Can I freeze the leftovers?

Sure. Feel free to keep it in the freezer for up to 2 months.

Instant Pot Mongolian Beef
4.26 from 127 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
  • 1 ½ lb. flank steak or top round beef sliced into thin strips
  • 2 teaspoons olive oil
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • ½ teaspoon fresh ginger chopped
  • ½ cup Hoisin sauce
  • ½ cup green onion chopped, for garnish, optional
  • Put all ingredients in the Instant Pot.
  • Close the lid and cook at high pressure for 10 minutes.
  • When cooking cycle ends, allow the cooker to release pressure naturally.
  • Once done, open the lid and serve over rice or broccoli.
Calories: 222kcal Carbohydrates: 45g Protein: 5g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 2187mg Potassium: 182mg Fiber: 2g Sugar: 37g Vitamin A: 127IU Vitamin C: 3mg Calcium: 52mg Iron: 1mg

Mongolian Beef in Instant Pot


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

55 thoughts on “Instant Pot Mongolian Beef

    1. I have tender beef tips in the freezer that I plan on using in this recipe. How much longer should I cook the meat as I am not using thin sliced beef?

      1. Yum! I would try to slice the beef tips thinly, or if you want to leave them whole, maybe add 5 minutes to the cook time.

  1. Super simple, super tasty! I did think the sauce would be a tad bit thicker over all easy dish that I will make again.

  2. I am making this tonight, it’s my third time. We love this recipe! Tonight I’m going to add fresh chili peppers, cayenne peppers, and broccoli from our garden. Sooooo goood

  3. Just made this last night, it was fabulous! I added broccoli and carrots since we like veggies too, and also added red chili flakes for a touch of heat, super simple and oh so tasty! Definitely a keeper

  4. Planning to make this tonight!! If you sear the beef first do you still cook it on high pressure for 10 min or less since its already slightly cooked?

  5. Excellent! I cut down the brown sugar to about 1/4 cup and used stew meat instead. Cooked for 30 min in instant pot. It was perfect. Great flavor.

    1. I know you commented a long time ago but I thought I try to reach out! I have stew meat also. Did you do 30 min and also naturally release or no?

  6. Tried this last night!! Only my second meal attempt in my new IP! It turned out fantastic (even my picky teenager liked it!)! Love the options you provided above, too, to customize to personal tastes! Thank you SO MUCH!!

  7. This was great, super tasty! I did expect it to be more thickened, like a syrup or glaze. Was very liquidy. I suppose a slurry of cornstarch after it finished would work to thicken it up

  8. I made this last night and it was excellent. I used a top round roast I had, sliced very thin. Coated the meat with cornstarch and actually deep-fried it in a pan with about an inch of oil because it was much quicker than sauteing that much beef. Threw it all in the instant pot for 10 minutes and did natural release. Sauce was nice and thick and beef was extremely tender. My wife took a second helping and she is very picky. Served with rice and steamed broccoli. I will add red pepper flakes next time as I think that would make it even better.

  9. As many Times as I have made Mongolian Beef I always used dump and go. This time I used Step by Step. Thank you Corrie. a big 5 stars on this one.

    1. Is the hoisin sauce meant to go on the beef after cooking?

      In the end I took the leftover liquid and boiled it down to a sauce on the stove. That was like what I was expecting from the pictures.

      1. No, you add the hoisin sauce before cooking the beef. That’s a great idea to reduce the liquid after if you want a thicker sauce. You could also do that in the Instant Pot using the saute function, to save dishes!

  10. I buy and freeze chuck roast. But my family is sick of roasts and I would like to use the meet I already have for this. Would 10 minutes cooking still be enough?

  11. Thanks for the great recipes. While the final product tasted great, I think I may have done something wrong. I used the non-simple recipe and 1.5 lbs of meat thinly sliced gave me so many batches causing the onion, garlic and ginger to cook so long that it became stuck to the bottom of the inner pot. It didn’t say to remove it before searing the meat – should I have done that? I also added more oil for each batch of meat that I seared – is that right? Everyone liked the outcome, but I think I’ll try the dump and go version next time. Thanks again!

  12. Sorry – I almost forgot to ask. I have an 8 qt Ultra and the instructions say the minimum amount of liquid is 2 cups, but this recipe only has 1.5 cups. Would this be why when I started cooking, I got a “burn” warning? Perhaps I need to do a double batch..

    1. Definitely! I think this would make an excellent freezer meal. I would wait to add the green onions so that they stay crisp and fresh as a garnish.

  13. If I am dumping everything together and cooking it together, do I still add the olive oil in? And do I still just cook everything for 10 minutes?

  14. Fabulous. I did the longer way where I put the slices of meat in corn starch and sautéed them. Perfect consistency. Added a lot of broccoli over the rice and lots of Mongolian beef on top. I’ll definitely make this again . Thank you !!

  15. So I did the method where put the meat in cornstarch and seared it . All I got was a burned stuck on mess on the bottom of pot! It just tasted like burnt corn starch

    1. Oh no! Did you add enough oil? You’ll have to make sure to add enough oil so that the meat doesn’t stick and burn.

  16. Hi Corrie. Your mongolian beef was my very first recipe trying my new IP Duo Crisp + air fryer last night. OMG if all your recipes are this good and easy to make…… family and I are in for a long haul. Thanks so much!!! This is making my life quite easier and their appetite quickly satisfied.

    1. That is the best compliment, thank you so much! I really appreciate it and I’m glad you are happy with the recipes.

  17. Great!!! We loved it!!! I did cut the sugar to 1/4 cup and didn’t miss it at all. I added corn starch to thicken the sauce- just like in your broccoli beef recipe. Next time I’m doing the long version!

  18. Hi. Your recipe sounds and looks yummy! I was wondering, do you do everything the same (times, ingredients, etc.) if you use Chicken??

    Thank you.

  19. Hi- I tried to post this question a few days ago but I think it disappeared. Excited to try this, but have 2 questions
    1) Would sautéing several flank steak batches with the garlic/onions/ginger/oil cause the mixture to burn and get stuck to the bottom of the inner pot, or would adding more oil to each batch keep the garlic etc from burning?
    2) To help the slightly tough cut that flank steak is, would you recommend marinating it first?

    1. Hi Howard, to answer your questions: 1) I would maybe saute the first batches of steak before adding the aromatics to prevent them from burning, that’s a good thought. So, when you’re about to sear the last batch of steak, that’s when you should add the garlic, onion, and ginger. and 2) Yes, absolutely! Marinating would definitely help with that. Slicing against the grain will also help to tenderize it.

  20. My husband is a hunter so I used a Venison ham roast cut thin slices, pressure cooked as the recipe states and it was very tender and tasty. I did thicken the sauce with a cornstarch slurry. Next time I will cut back on the brown sugar and add some veggies.

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