Instant Pot Mongolian Beef - Easy, delicious and healthy in minutes!

Mongolian beef – in your Instant Pot … I’m gonna show you how it’s done.

My first thought about this was about a year ago when I made something very similar in a pan.  Then …

Well, honestly, I just forgot about it.  The old man brain doesn’t work like it used to.   But when I finally remembered that I wanted to put it in the pressure cooker I made quick work of it.  

You can use flank steak or top round for this.  I have used flank in the past, but I’ll be honest with you, flank steak is not cheap.  At least not where I am.  So I tested top round, just to see how it would act.   It was on its best behavior.  And cheaper, way cheap, like flank was 10 bucks more expensive for the same weight.  

However, it’s totally up to you.  If you’re a flank fan, by all means go for it.  If you’re a cheap ass like me, feel free to use top round.

Instant Pot Mongolian Beef


Ingredients

  • 2 pounds flank steak or top round cut into 1/4″ strips
  • 1 tablespoon oil
  • 4 large carrots, peeled and cut into 3” lengths
  • 1 head broccoli, trimmed to 1-1.5 inch florets
  • 1 bell pepper, large chopped
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 cup chicken broth
  • 1 heaping tablespoon brown sugar
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 3 green onion, sliced into 1 inch pieces
  • red pepper flakes

Instructions

  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches all the meat is browned.  You may have to do this in batches, you don’t want to crowd your meat.  Remove to a plate as they’re browned

  2. Add soy sauce, garlic, 1 cup of broth, brown sugar, and ginger. Stir to combine.  Add carrots, bell pepper, browned beef and all those good juices on the plate.

  3. Pressure on high for 12 minutes.  When done, quick release the pressure and add the broccoli, stirring it in so it’s submerged while adding the slurry below for thickness.

  4. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens to your liking.  Serve with the green onion and red pepper flakes sprinkled on top.

Instant Pot Mongolian Beef - Easy, delicious and healthy in minutes!

Love pressure cooking?  Check out my other pressure cooker recipes!

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17 thoughts on “Instant Pot Mongolian Beef”

  1. Oh gosh, I have this on my list of recipes to develop but you’ve done all the hard work!! This sounds marvelous and I love that you’ve loaded it all up with so many veggies which helps make it healthier!! I can’t wait to make it, Jaxx!

    1. Anytime I can do the work for you just let me know!

      Oh, and I made your smoky roasted veggies…delicious dude! I’m gonna make another batch this week for some veggie breakfast burritos. Or even smoky veggie tacos cauliflower “meat”. That would be pretty rockin’!

      1. Wow, i never thought to use those in a breakfast burrito or a taco! With Sriracha, no doubt, lol!! I’m glad you liked them! I did make a lentil soup with some of them – ugly but tasty!!

  2. I still don’t have an Instantpot and think I’m going to have to take the plunge. I’ve heard such great things about it, and this recipe sounds amazing!!!

  3. Love the flavours in this recipe, Jaxx. It’s real comfort food, that is for sure! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a wonderful week ahead!

  4. It sounds amazing! I’ve borrowed an instant pot recently and I’m trying to see if I can get used to it before I decide to buy one, and this would be perfect for another experience.
    Thank you for sharing at The Really Crafty Link Party. Pinned.

    1. Don’t know if you’re into beans, but beans are really great beginner thing that is a good example of how it saves time.

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