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Instant Pot Mongolian Beef

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Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried.

Instant Pot Mongolian Beef ready in 30 minutes! Made with lots of minced garlic and fresh ginger.Instant Pot Mongolian Beef tastes even better than the one you would order at a restaurant. This is one meal that my husband asks me to make over and over again. If you are addicted to Chinese takeout, I highly recommend trying this Instant Pot Mongolian Beef as it will be done quicker than your local restaurant can deliver the food. On top of that, you will be rewarded with delicious leftovers that you can enjoy the next day. Sweet and salty, balanced by lots of savory minced garlic and a fresh finish from the ginger, this will become a favorite in your home too.

Tips & Tricks on how to make the perfect Instant Pot Mongolian Beef Recipe:

  • I always say this, but a good meat centered meal starts with quality meat, preferably use organic beef for this meal.
  • Best cut of meat for Mongolian Beef is a flank steak, it is also easier to cut it into thin strips.
  • About cutting, you can definitely cut the beef very thinly as it is served in restaurants, I personally prefer to cut it a little thicker, so don’t be afraid to experiment.
  • Traditionally, the beef in this recipe should be fried in lots of oil to make it very, very crispy, I decided to reduce the oil, sugar and all the frying in this recipe to make it healthier.
  • Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
  • I used a LOT of garlic in this recipe, we love garlic on our family and I think it works really well with the sweet and salty flavors. Feel free to use less if you are not a huge garlic fan, but not, that even using so much garlic, it is not overpowering in this recipe.
  • Red pepper flakes – you can use more if you would like the meal to be spicier.
  • The dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function, it should be cooked on High for 4 hours or on Low for 7 hours.
  • Using fresh ginger and garlic will add amazing flavor and taste to the sauce.
  • The Instant Pot Mongolian Beef is best served over rice with veggies on the side.
Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger!

Looking for more Instant Pot Recipes? Check my collection here:

You’ll Enjoy This Instant Pot Mongolian Beef Because:

  • It is easy to make and it takes only around 30 minutes!
  • Only one pot to clean and that is the Instant Pot, so minimum dishes for you.
  • The dish is packed with amazing flavors and lean protein.
  • It is perfect for busy weeknights and also for entertaining guests.
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.
Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger for amazing flavor!

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Tools/Ingredients I used to make the Instant Pot Mongolian Beef Recipe:

  • Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite

Enter Giveaway to Win an Instant Pot Duo 7 in 1 6Qt Programable Pressure Cooker:



Instant Pot Mongolian Beef ready in 30 minutes! Made with lots of minced garlic and fresh ginger.
4.96 from 22 votes

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried!


  • 1 pound flank steak , sliced across the grain
  • 1 tablespoon cornstarch
  • 1 tablespoons extra virgin olive oil
  • 1/2 cup brown sugar or 2/3 cups I prefer the version with more sugar
  • 10 cloves garlic , minced
  • 1 tablespoon fresh ginger , minced
  • 1/2 cup lite soy sauce
  • 1 cup water
  • 1 teaspoon red pepper flakes
Cornstarch Slurry:
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/4 cup green onions , chopped
  • 1 teaspoon sesame seeds


  1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
  2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
  3. Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times.
  4. Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water and red pepper flakes. You can add less sugar, based on your taste and preference.

  5. Stir well until all the ingredients are combined and coated in sauce.
  6. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  7. Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
  8. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Calories: 327, Fat: 10g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 2658mg, Potassium: 506mg, Carbohydrates: 33g, Sugar: 22g, Protein: 25g, Vitamin A: 3.4%, Vitamin C: 5.7%, Calcium: 7.6%, Iron: 17%

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Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried!
Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried!
Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep fried!

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84 comments on “Instant Pot Mongolian Beef”

  1. This looks delicious. Is there a way to lower back the sodium content. It’s beyond to much.

    • Hi, all the sodium comes from the light soy sauce, try using less soy sauce, use 1/2 cup, but also not that it will be sweeter if you use less soy sauce, so you may want to reduce the sugar too.

  2. My hubby would loooove this! Gotta try it!

  3. Why have I not tried this in my instant pot yet?! It looks so good!

  4. I clearly need to get my hands on an Instant Pot because this? Well, we need this in our lives this summer.

  5. Can’t wait to try this one! I love that you gave so many tips on how to I can customize the dish !

  6. This recipe may be the push I needed to go get myself an Instant Pot. Looks incredible!

  7. That beef. That sauce. That color! I have to make this ASAP!!

  8. I’m always looking for new Instant Pot ideas! Bookmarking this to try soon!

  9. 30-minute meals are the best! This looks wonderfully flavorful.

  10. Such a quick and easy meal!

  11. I totally have to try this soon! Looks so tender and perfect!

  12. Looks incredibly delicious!!

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  14. did it. loved it. added broccoli!

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  16. Yum! I don’t have fresh ginger though. Is powdered okay? How much? Thanks!!

  17. *20* cloves of garlic? That’s quite a bit. Is that a typo?

  18. Hi, just wondering if I could do this without an instant pot or pressure cooker? Would it need to go in the oven for a long time instead? It looks so tasty I really want to try it!!

    • Yes, cover beef in cornstarch, start cooking on the stove until nice and golden, mix the sauce ingredients and add to the skillet. Make cornstarch slurry (1tbsp cornstarch and 2tbsps water) and add to the skillet to make the sauce thicker and you are done 🙂

  19. Not really 20 cloves of garlic, isn’t it? Going to do just 2…. thanks

  20. Can you just use regular all-purpose soy sauce or will that change the flavor?

  21. My instant pot instructions said to always have at least 1 cup of liquid when doing to the pressure cooking. Wondering how that works with this recipe. Worried I’d burn something

  22. Fabulous dish, thank you!

  23. Whenever I sauté with cornstarch, it always sticks and makes a mess. I ended up washing the pot after browning the meat and then put everything back in. It worked fine, but wondered if I did something wrong. The recipe is fabulous btw. No leftovers!!!

  24. Hi Catalina. I am going to try this with stewing beef tomorrow as that is all I have and a winter storm is a brewing and this sounds just awesome for this kind of weather. I am totally new to the instant pot which this will be my first recipe. Thanks

  25. How much is considered 1 serving?

  26. Superb, I tried and made it, was really delicious, thanks for this!

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  28. Can this recipe be doubled? We have a quart instant pot.

  29. I was looking for ways to cook flank steak in my new Instant Pot. This was delicious, and I’m not a big Mongolian Beef fan, but my son loves it. I used sherry and rice vinegar to mix with cornstarch when thickening at the end, because his favorite Cooking Light recipe uses it. This recipe was SOOO much better than the original Cooking Light version, and in the Instant Pot!! I had a big bag of broccoli on hand, so I steamed it on the side and added at the end (which I was informed makes it not Mongolian Beef, but whatever, it was delicious.) I used three pounds of flank steak and doubled the sauce, which worked great. I also didn’t know about the pre-heating on Saute and getting the HOT indicator. Good to know.

  30. This was delicious!! Thanks for the recipe!

  31. Pingback: Instant Pot Mongolian Beef experiment – Eat to Travel – Travel to Eat

  32. This was my second recipe to make in my Instant Pot and it was Out Of This World GREAT!!!
    My Mom and Dad were over for dinner that night and they still talk about it!

  33. I tried this last night. It is amazing! The only change I made was adding a tablespoon of seasame oil to the sauce. Also adding fresh spicy peppers, which I put in everything. The sauce is a good mix of sweet, salty, spicy, and savory from the meat. Also very easy to make and clean up.

  34. Do you think I can substitute pork shoulder for the beef? Thank you!

  35. Can this recipe be doubled in a 6 qt instant pot? My 8 qt hasn’t arrived yet. Thanks!

  36. I just wanted to let you know that I made this for dinner and it was a huge hit! My husband said it was as good or better than what we get at our local restaurant. Thanks for the great recipe! I will definitely be making it again!

  37. I followed the recipe as written, and so yummy. Thank you. Despite some concerns raised, not too salty. So tasty and tender. thanks

  38. Help! I made this and follows the instructions carefully-my sauce was super saucy and never thickened like I see in pictures. Flavor was great and we loved it, but the meat wasn’t crispy even though I did sauté it, and the sauce wasn’t caramelized at all. What did I do wrong?

    • To get the meat to brown well, when you add it to the hot pan, don’t move it for 2-3 minutes so it gets a nice sear, after that stir, and again let it cook. If you start stirring too soon, the meat starts releasing water and it just cooks into its own sauce instead of browning. On the sauce issue, are you sure you used enough cornstarch? Also, maybe your beef released too much liquid from the start, since you mentioned that it didn’t brown well.

  39. I have made this a couple times for my family and guests. Comes out fantastic! I use London broil cuts of beef. Lots of fresh garlic and ginger make this recipe a hit. Served with rice, broccoli, and some fresh fruit. Yum, yum, yum!

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  44. This recipe gets thumbs up all round at my place here in Ulaanbaatar, Mongolia. I served it for the clan ranging from granny who is nudging eighty, to our daughter who is seven. The whole family loved the meal, and there were no left overs.

    There is only one recipe in Mongolia: kill animal, boil, eat. So, while not being authentic Mongolian, it is among the best received meal I have cooked here. It will be on the dinner table again soon!

    • OMG this is the best comment I have gotten in a while lol I am glad to know what true Mongolian recipes are now haha
      Thanks for the feedback and I am happy that you liked the recipe.

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  46. Great recipe. Too bad Canadians are excluded from your contest though.

  47. Very good recipe – I made it, adding celery, peppers, carrots and sugar snap peas at the end. I also made rice at the same time – yum! I did find it a bit sweet – even though I cut wayyyy back on the sugar.

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  49. We made this and the flavor was amazing. The leftovers aren’t even all gone yet and I’m looking forward to making it again.

  50. I made this tonight! It was wonderful! If I double the recipe….sauce and meat do I need to adjust the cooking time?

  51. So Good! I substituted coconut aminos for the lite soy sauce and it came out so good. I also chopped up green onions in large 2 inch chunks and cooked it with the mixture while pressure cooking. This will be a regular!

  52. I made this last night, it was wonderful ! Thank you for the recipe.

  53. Pingback: Beef and Broccoli – modified from Mongolian Beef and served with Ramen noodles – Eat to Travel – Travel to Eat

  54. I’ve made this 3 times in the last month. A new favorite! This time my butcher didn’t have any flank so I got flat iron. Oh. My. Goodness. Like butta! It was so tender. 

  55. I just made this for the second time. First time I felt it was too sweet, but cutting down the sugar didn’t seem the answer to me…. this time I doubled the meat, upped cook time 2 minutes, and added 1 sliced Vidalia onion and some shredded carrots. This seemed to do the trick for us. 

  56. My kids absolutely loved this dinner and requested to have it again for Christmas and their birthdays, haha! It makes a LOT of sauce though…I added a bag of steamed broccoli and could probably double the meat and still have enough sauce to go around. Very good flavor. Thanks!

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