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.

Why This Recipe Works 

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 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.

Instant Pot Mongolian Beef Recipe Video

How to make the upgraded recipe

Gather all the necessary ingredients.

Press saute and add olive oil.

Add minced garlic and chopped onions into the Instant Pot and saute for 3 minutes.

Add beef slices and saute for 2 more minutes.

Next, add soy sauce.

Add Hoisin sauce (the secret sauce of our recipe!)

Next, add green onions into the instant pot.

Close the lid and cook on high pressure for 10 minutes.

When the cooking cycle ends, wait for a natural pressure release (or at least for 20 minutes).

Open the lid.

Serve over hot cooked rice with some fresh Cilantro.

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 🙂

FAQ About Instant Pot Mongolian Beef Recipe

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 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 will make it easier to slice.

Remember, always

How to cut the beef?

The cuts of beef above should be easy to cut 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 will make it easier to slice.

Remember, always slice against the grain.

What does it 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 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 off-putting 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 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 a skillet.

Can I freeze the leftovers?

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

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.

More Instant Pot Beef Recipes

Instant Pot Beef Lasagna

Instant Pot Beef Enchiladas

Instant Pot Beef and Broccoli

Instant Pot Beef Stew

Instant Pot Mongolian Beef

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Beef Lasagna
Prep Time: 15 minutes
Cook Time: 34 minutes
Total Time: 49 minutes
Servings: 4


  • 2 tbsp olive oil
  • 2 small garlic cloves minced
  • 1 lb lean ground beef
  • to taste Salt and freshly ground black pepper
  • 1 medium white onion chopped
  • 1 medium carrot peeled and chopped finely
  • 1 stalk celery chopped
  • 2 sprigs fresh rosemary
  • 1 cup tomato puree
  • 8 ounce lasagna noodles broken into 2-inch pieces
  • 1 cup water
  • 8 ounce mozzarella cheese grated freshly


  • Place the oil in the Instant Pot and select “Sauté”. Then add the garlic and thyme and cook for about 1 minute.
  • Add the beef with salt and black pepper and cook forabout about 5 minutes or until browned completely.
  • With a slotted spoon, transfer the beef into a bowl.
  • In the pot, add the onion, carrot, celery and rosemary and cook for about 5 minutes.
  • Press “Cancel” and stir in the cooked beef and tomato puree.
  • Secure the lid and place the pressure valve to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 18 minutes.
  • Press “Cancel” and carefully allow a quick release.
  • Remove the lid and discard the rosemary sprigs.
  • Add the lasagna noodles and a little salt and top with the water.
  • With the back of spoon, slightly press the noodles.
  • Secure the lid and place the pressure valve to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 5 minutes.
  • Press “Cancel” and carefully allow a quick release.
  • Remove the lid and immediately, sprinkle the lasagna with cheese.
  • Serve hot.


Calories: 638kcal
  • You can also try this recipe with Chicken, but they should be thin slices.
  • This recipe can also pair well with noodles and steamed vegetables.
  • You can freeze this recipe in an air-tight container and can last for about 3-4 months frozen. 
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

64 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. Pacific Islands Soy Sauce has only 250 mg. sodium per Tbsp. I further cut the amount in half and substituted half again with Worcestershire sauce light which is 130 mg sodium per Tbsp. Best of Thailand Soy Sauce has 270 mg sodium. Wok Mei Hoisin has 180 mg sodium per Tbsp., These are on Amazon.

        This is still a lot but adding the crushed red pepper helps to keep it flavorful.

        So you can reduce the amounts of salt some to fit your diet.
        I also found salt free powdered Worcestershire on Amazon to reduce the sodium even more.

        If you can add potassium, No Salt or Herb Ox will add back some flavor. ( I also like Oyster sauce and found one with 310 mg sodium. ) Good luck. I am a compulsive ingredient reader and I love my instant pot!

        While I haven’t tried this recipe yet, I have compared using this much soy sauce with other recipes for Mongolian Beef on Pinterest and plan to use this much when I make it. Hope you like it.

  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.

  21. I was wondering if I could use my crockpot to make this. I don’t have an instant pot. If so, what settings do I need to set the crockpot on?

    Thank you!

  22. Thank you for this recipe! I have made this many times for my family and guests. They always rave about it! I do add the crushed red pepper flakes to it for more heat. This is my favorite instant pot recipe ever!

  23. I’ve tried several Mongolian Beef recipes and so far, this is my favorite. Easy, fast and so good. I used beef chuck, sliced thin. Came out tender and so flavorful. A little crushed red pepper for heat. The husband really liked it too. I think I will stick with this recipe from now on.

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