Prepare a delicious Instant Pot Mongolian Beef with a sweet and savory sauce and fragrant jasmine rice simultaneously in the pressure cooker. This Asian-inspired dish combines sweet and savory flavors to create a satisfying meal.
Using the pot-in-pot method, it's easy to make a complete meal in the Instant Pot. This Instant Pot Honey Sesame Chicken is another family favorite that is ready to serve in less than 30 minutes.
Why Youll Love this Instant Pot Mongolian Beef
Making this Mongolian beef recipe in a pressure cooker is incredibly easy. The beef and rice are made at the same time, making this a quick and easy meal in less than 30 minutes.
After allowing a 10-minute natural release, the lid and rice are removed. A slurry of water and cornstarch is created and added to the Instant Pot to thicken the tasty sauce for serving.
This is not only an easy Instant Pot recipe but also a delicious Instant Pot version of popular recipes from your favorite Chinese restaurant chains, such as Pf Chang.
Ingredients in Mongolian Beef
Where you're making a stove top or pressure cooker Mongolian Beef, these are the ingredients you will need.
- thinly sliced sirloin steak or flat iron steak
- brown sugar
- reduced-sodium beef broth
- sesame oil
- low sodium soy sauce
- toasted sesame seeds
- minced garlic
- ground ginger or ginger paste
- green onions
- jasmine rice or long grain white rice
- olive oil
- cup of water
- cornstarch
- red pepper flakes, optional
How to Make Instant Pot Mongolian Beef
This is an easy recipe to make in the Instant Pot because it takes less time to make than on the stovetop and it is a great recipe that uses simple ingredients.
- In a small bowl, combine the sugar, beef broth, soy sauce, ginger, sesame oil, garlic, and half of the toasted sesame seeds. Add the thin slices of sirloin beef, stir to coat, and cover. Refrigerate for at least an hour.
- Set the Instant Pot to the SAUTE function, add olive oil, and brown meat on all sides in batches.
- Add the marinade and beef back into the Instant Pot.
- Using the pot-in-pot method, rinse and add the rice and water to the pot, then set it on a trivet inside the Instant Pot.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK on high pressure for 7 minutes of cook time.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Carefully remove the pot of rice and set the pressure cooker back to saute.
- Combine the cornstarch and water to create a slurry and add to the pot.
- Saute until the sauce starts to thicken.
- Serve over rice and top with sesame seeds.
Serve with fresh broccoli, snow peas, bell pepper, and other fresh vegetables if desired.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months in a labeled and dated freezer-safe container.
Tips for Making the Best Instant Pot Mongolian Beef
- For tender beef, avoid a quick release and allow the pressure cooker to naturally release pressure for 10 minutes before releasing any remaining pressure to prevent the meat from losing moisture.
- Marinate the meat for at least one hour before cooking to lock in flavors and produce tender meat.
Thickening Mongolian Beef Tip
A useful and easy tip when using pressure cooking is to create a slurry with cornstarch and water for your meals. Pressure cookers trap water and do not allow it to escape, often resulting in dishes with a watery or soupy consistency.
By creating a slurry and adding it back to the pot in SAUTE mode, you can cook off the excess water and thicken the dish, creating a thicker sauce.
RELATED
Here are some other Instant Pot Recipes that cook meals in a fraction of the time it takes to make them in the oven or on the stove.
📖 Recipe
Instant Pot Mongolian Beef Recipe
Equipment
Ingredients
- 1 lb thin sliced sirloin steak
- 2 tablespoons olive oil
- ½ cup light brown sugar
- ½ cup reduced-sodium beef broth
- 2 tablespoons sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons sesame seeds - toasted
- 6 cloves garlic - minced
- 3 teaspoons ground ginger
- green onion - sliced
- 1 cup jasmine rice
- 1 cup water
- 2 tablespoons cornstarch + 2 tablespoon water - for slurry
Instructions
- In a small bowl, combine the sugar, beef broth, soy sauce, ginger, sesame oil, garlic, and half of the toasted sesame seeds. Add the thin slices of sirloin beef, stir to coat, and cover. Refrigerate for at least an hour.
- Set the Instant Pot to the SAUTE function, and add olive oil and brown meat on all sides in batches.
- Add the marinade and beef back into the Instant Pot.
- Using the pot-in-pot method, rinse and add the rice and water to the pot, then set it on a trivet inside the Instant Pot.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK on high pressure for 7 minutes of cook time.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Carefully remove the pot of rice and set the pressure cooker back to saute.
- Combine the cornstarch and water to create a slurry and add to the pot.
- Saute until the sauce starts to thicken.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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