Instant Pot Mongolian Beef – The Ultimate Guide to Tender, Flavorful Asian-Inspired Dinners

If you’re craving a restaurant-style Asian dish but want it fast and homemade, Instant Pot Mongolian Beef is your go-to. This crowd-pleasing recipe combines the rich umami flavors of soy, garlic, and ginger with tender strips of beef, all in one pressure-cooked pot. Whether you’re a busy parent needing a 30-minute meal or a foodie looking to experiment with Asian-inspired dishes, this recipe checks all the boxes—quick, flavorful, and satisfying.

In this comprehensive guide, we’ll walk you through everything you need to know about making the best Instant Pot Mongolian Beef, from choosing the right cut of meat to perfecting the sweet-savory sauce. You’ll also learn why your beef might come out tough, how to store and reheat it properly, and how to tweak the dish to fit special diets like keto or gluten-free. Plus, we’ll answer top FAQs and share expert cooking tips along the way.

Let’s dive into what makes Mongolian Beef such a timeless favorite and how your Instant Pot makes it even better.

What Is Instant Pot Mongolian Beef?

Understanding the Origins of Mongolian Beef

Let’s clear up a common misconception—Mongolian beef isn’t actually a dish from Mongolia. Instead, it’s a Chinese-American classic that became famous through popular Asian bistros and fast-casual spots across the U.S. What makes it so loved? It’s the irresistibly sweet and savory soy-based sauce clinging to tender beef, usually served with rice or noodles.

The traditional method involves stir-frying thin slices of beef in a hot wok, then glazing them with a thick sauce made from soy sauce, garlic, brown sugar, and ginger. It’s quick, flavorful, and versatile—but it can still be time-consuming and require constant attention.

That’s where the Instant Pot Mongolian Beef version takes things up a notch.

How the Instant Pot Elevates Mongolian Beef Recipes

Using an Instant Pot for Mongolian beef completely transforms the cooking experience. It’s faster, easier, and consistently delicious. No more hovering over a stove—just set it, seal it, and walk away.

Here’s why this method works so well:

• Efficient Cooking: In less than 30 minutes, the Instant Pot pressure-cooks the beef to tender perfection—much quicker than pan-frying or slow simmering.
• One-Pot Simplicity: You sauté, pressure cook, and even thicken the sauce in the same pot, making cleanup a breeze.
• Juicier Results: The sealed environment retains moisture and intensifies flavor, delivering more depth than standard stovetop versions.
• Better Flavor Absorption: Under pressure, the signature Mongolian sauce soaks deeply into the beef, giving every bite bold, balanced flavor.

Whether you’re new to pressure cooking or a seasoned Instant Pot pro, Instant Pot Mongolian Beef offers a shortcut to a restaurant-style meal without sacrificing taste or texture.

Ingredients Needed for Instant Pot Mongolian Beef

Essential Base Ingredients (Beef, Sauce, Aromatics)

To make Instant Pot Mongolian Beef truly shine, your ingredient list needs to be simple but strategic. The magic comes from the combination of bold flavors and the right texture of meat. Here’s what you’ll need for the base:

• Beef – The most commonly used cut is flank steak, prized for its lean profile and ability to absorb flavor when sliced thinly against the grain. You can also use flat iron, sirloin, or skirt steak depending on availability and preference.
• Soy Sauce – This is the salty, umami backbone of the dish. Use a low-sodium version if you’re watching salt levels.
• Brown Sugar – Adds the sweet element that balances out the soy. Dark brown sugar gives more depth, but light works just as well.
• Garlic & Ginger – These aromatic powerhouses are essential to achieving that authentic Mongolian beef flavor. Fresh is always best for both.
• Cornstarch – A must-have for both coating the beef (for better browning) and thickening the sauce after pressure cooking.
• Beef Broth or Water – Provides a liquid base for pressure cooking and helps prevent the burn warning in the Instant Pot.

Optional Add-ins: Vegetables, Heat, and Garnishes

Once you’ve got your essentials covered, you can personalize your Instant Pot Mongolian Beef with ingredients that match your flavor preferences or dietary goals:

• Vegetables – Add broccoli florets, snow peas, bell peppers, or carrots for color, crunch, and added nutrition. Add them after pressure cooking and sauté just briefly to retain texture.
• Spice – Love heat? Toss in red pepper flakes or a teaspoon of sriracha or sambal oelek to spice things up.
• Sesame Oil – A small drizzle added after cooking enhances the nutty aroma and authentic taste.
• Green Onions & Sesame Seeds – These garnishes bring freshness and texture, giving the dish a polished, restaurant-style finish.

Check out this easy ground beef recipe for more flavorful ideas.

Choosing the Best Cut of Beef for Instant Pot Mongolian Beef

Why Flank Steak Is the Top Choice

One of the most important factors in making tender, flavorful Instant Pot Mongolian Beef is selecting the right cut of meat. Among all the options, flank steak is the standout favorite for this dish. It’s a lean, fibrous cut that becomes melt-in-your-mouth tender when sliced thinly and cooked under pressure.

Here’s why flank steak pairs perfectly with Instant Pot Mongolian Beef:

• Quick Cooking: Because it’s naturally thin and lean, flank steak becomes tender in a short pressure-cook cycle, making it ideal for Instant Pot recipes.
• Absorbs Flavor Well: Its open-grain structure allows the savory-sweet Mongolian sauce to penetrate deeply into the meat.
• Consistent Texture: When sliced against the grain, flank steak stays soft and satisfying, with every bite packed with flavor.

To prepare it properly, chill the steak in the freezer for 15–20 minutes before slicing. This helps you get even, paper-thin cuts that cook faster and soak up more sauce.

Smart Substitutes for Instant Pot Mongolian Beef

If flank steak isn’t available, several other cuts work wonderfully in Instant Pot Mongolian Beef—as long as you slice them thin and against the grain.

Here are the best alternatives:

• Sirloin Steak – Slightly more marbled than flank but still tender when cooked in the Instant Pot. Sirloin adds richness to Instant Pot Mongolian Beef without requiring long cooking times.
• Flat Iron Steak – Another excellent choice with great beefy flavor. It holds up well under pressure cooking and remains juicy.
• Top Round or Bottom Round – These are leaner and more affordable. They work well in Instant Pot Mongolian Beef if marinated ahead of time and sliced extra thin.
• Skirt Steak – With more fat and flavor, skirt steak brings richness to the dish but can get chewy if overcooked—use short pressure times.

No matter the cut, the secret to great Instant Pot Mongolian Beef is preparation. Always cut against the grain to shorten the muscle fibers. This makes a big difference in the final texture, especially when pressure cooking.

Step-by-Step Guide to Cooking Mongolian Beef in the Instant Pot

Prepping the Ingredients for Maximum Flavor

Cooking Instant Pot Mongolian Beef starts with proper prep. This ensures your beef turns out flavorful, tender, and perfectly coated in that signature sweet-savory glaze. Here’s how to get it right from the start:

1. Slice the Beef Thinly Against the Grain
   Use a sharp knife and cut your flank steak (or substitute) into thin strips—about 1/4 inch thick. Freezing the beef for 20 minutes beforehand makes slicing easier.
2. Coat Beef Lightly in Cornstarch
   Toss the sliced beef with 2–3 tablespoons of cornstarch. This helps sear the meat and creates that velvety texture Mongolian beef is known for. It also helps thicken the sauce later without needing extra slurry.
3. Mix the Sauce Separately
   In a bowl, whisk together low-sodium soy sauce, brown sugar, minced garlic, fresh grated ginger, and beef broth. This flavorful mix is the soul of Instant Pot Mongolian Beef, and combining it beforehand ensures even seasoning.
4. Chop Optional Add-ins
   If you’re adding carrots, broccoli, or bell peppers, prep them now. Set them aside to be added later so they don’t get mushy during pressure cooking.

Sautéing, Pressure Cooking, and Thickening the Sauce

The Instant Pot Mongolian Beef process is super simple—just follow these cooking phases to guarantee tender, saucy results:

Step 1: Sauté the Beef
Set your Instant Pot to “Sauté” mode. Add 1 tablespoon of oil and quickly brown the cornstarch-coated beef in batches for 2–3 minutes per side. You don’t need to cook it through—just build flavor.

Step 2: Deglaze the Pot
After sautéing, add a splash of beef broth to deglaze. Scrape the bottom of the pot to avoid triggering the burn warning. This step is crucial for Instant Pot success.

Step 3: Add the Sauce and Pressure Cook
Pour in the prepared Mongolian beef sauce. Stir well. Lock the lid, set the valve to sealing, and pressure cook on High for 10 minutes. Allow for natural pressure release for 10 minutes, then quick release the rest.

Step 4: Thicken the Sauce (if needed)
If the sauce is too thin, turn on “Sauté” mode again and simmer for 3–5 minutes. You can stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) if more thickness is desired.

Step 5: Add Veggies (Optional)
Now’s the time to toss in steamed broccoli, shredded carrots, or snow peas. Stir until everything’s evenly coated and warmed through.

Don’t miss our crispy breakfast potatoes method to improve pan-sear results.

Crafting the Perfect Mongolian Beef Sauce

Breakdown of Classic Sauce Ingredients (Soy Sauce, Brown Sugar, Garlic, Ginger)

At the heart of every delicious Instant Pot Mongolian Beef recipe is the sauce. This rich, glossy mixture is what gives the dish its crave-worthy balance of savory, sweet, and slightly spicy flavors. Here’s how each ingredient plays a vital role:

• Soy Sauce – The primary source of umami. It gives Mongolian beef its deep, savory flavor. Always opt for low-sodium soy sauce to keep the salt in check, especially when using broth.
• Brown Sugar – This is what sets Mongolian beef apart. Brown sugar (especially dark brown) adds a deep caramel-like sweetness that balances the saltiness of soy sauce.
• Garlic – Fresh minced garlic infuses the sauce with sharp, aromatic flavor. You’ll want at least 3 cloves to make it pop.
• Ginger – Fresh grated ginger adds warmth and brightness. It cuts through the sweetness and adds a layer of complexity.
• Beef Broth or Water – A small amount is needed to create enough liquid for pressure cooking and help the ingredients blend smoothly.
• Cornstarch Slurry (Optional) – While you can toss the beef in cornstarch at the beginning, a slurry at the end can help the sauce reach that restaurant-style thickness.

This classic combination makes Instant Pot Mongolian Beef taste like it came straight from your favorite Asian restaurant.

Adjusting the Sauce for Sweetness, Heat, or Thickness

Everyone’s taste is a little different, so customizing your Instant Pot Mongolian Beef sauce is key to making it perfect for you. Here’s how to tweak it without messing up the balance:

• Too Sweet? Add a splash of rice vinegar or lime juice to cut the sugar. You can also reduce the brown sugar by a tablespoon in your next batch.
• Not Sweet Enough? Stir in an extra teaspoon or two of brown sugar—or a touch of hoisin sauce—for a richer, more complex sweetness.
• Want More Heat? Mix in red pepper flakes, sriracha, or chili paste while sautéing the aromatics. This adds a subtle heat without overpowering the sauce.
• Need More Thickness? If the sauce feels runny after pressure cooking, turn on “Sauté” and let it reduce. For a quicker fix, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in.

The beauty of this sauce is that it’s totally flexible. You can make it as bold, mild, sweet, or spicy as you like while keeping the core Mongolian flavor intact.

Tips for Tender and Juicy Instant Pot Beef

Cooking Time and Pressure Settings That Matter

Getting the perfect texture for Instant Pot Mongolian Beef isn’t just about the cut of meat—it’s about mastering your Instant Pot’s settings. The good news? With just a few key tips, you’ll consistently turn out beef that’s tender, flavorful, and never rubbery.

Here’s what to lock in:

• High Pressure Is Essential – Always cook Instant Pot Mongolian Beef on High Pressure to break down the beef’s connective tissues and achieve that fork-tender result.
• Cook Time: 10 Minutes – Ten minutes is the sweet spot for thinly sliced flank or sirloin steak. It’s long enough to tenderize, but short enough to avoid overcooking.
• Natural Release Is Non-Negotiable – Don’t quick release all at once. Allow at least 10 minutes of natural pressure release, then carefully do a quick release to finish. This helps the meat stay moist and prevents sudden changes in texture.

If you skip the natural release or use low pressure, your Instant Pot Mongolian Beef might end up dry or chewy.

Why Your Instant Pot Mongolian Beef Might Be Tough (And How to Fix It)

Even with the right cook time, there are a few sneaky factors that can sabotage your Instant Pot Mongolian Beef texture. Let’s break down the common pitfalls—and how to fix them fast:

• Beef Was Sliced with the Grain
  This is one of the most common mistakes. Always slice against the grain to shorten the muscle fibers. This creates a softer chew and allows the sauce to penetrate the beef better.
• Using the Wrong Cut
  Lean cuts like flank or sirloin are ideal. Tougher cuts like chuck roast or stew meat require longer cook times. If you used a tougher cut, add 5 extra minutes of pressure cooking next time.
• No Searing Before Pressure Cooking
  Lightly browning your beef on sauté mode adds flavor and helps seal in juices. Skipping this step can lead to soggy or bland meat.
• Not Enough Liquid in the Pot
  Always use enough beef broth or sauce mixture—at least 1/2 cup—to allow proper pressurization. A dry pot won’t cook your Instant Pot Mongolian Beef correctly and may trigger the burn warning.
• Too Much Cornstarch Up Front
  While cornstarch thickens sauces, too much on the beef before pressure cooking can make the texture gluey. Keep it to 1–2 tablespoons max and thicken more later if needed.

Serving Suggestions and Pairings

Best Side Dishes: Rice, Noodles, and Stir-Fried Veggies

Once your Instant Pot Mongolian Beef is tender and coated in that glossy, flavorful sauce, it’s time to serve it up—and the right pairing makes all the difference. Whether you’re keeping it classic or getting creative, these sides will help turn your dish into a complete meal.

• Steamed White Rice – The most traditional base. Its neutral flavor soaks up the sweet-savory sauce perfectly. Jasmine or basmati rice also work well.
• Brown Rice or Cauliflower Rice – For a healthier or low-carb option, brown rice adds nuttiness, while cauliflower rice keeps it light without sacrificing satisfaction.
• Lo Mein or Rice Noodles – Looking to make it more like a takeout-style noodle bowl? Toss the Mongolian beef over stir-fried noodles or soft lo mein for a hearty twist.
• Stir-Fried Vegetables – Broccoli, snap peas, bell peppers, mushrooms, or bok choy add both color and crunch. Sauté them quickly in sesame oil and garlic to complement the beef.
• Asian Slaw or Cucumber Salad – If you’re serving Instant Pot Mongolian Beef in summer or want something lighter on the side, a crisp cucumber salad or cabbage slaw brings fresh contrast.

Turning Mongolian Beef into a Bowl, Wrap, or Bento

Beyond the plate, Instant Pot Mongolian Beef is versatile enough for all kinds of creative serving ideas that make it perfect for meal prep, lunchboxes, or casual dinners.

• Rice Bowls – Layer rice, sliced Mongolian beef, steamed broccoli, and a drizzle of extra sauce. Top with green onions and sesame seeds for a photo-worthy finish.
• Lettuce Wraps – Use butter lettuce or romaine leaves to turn this dish low-carb and finger-friendly. Add shredded carrots or a spicy mayo for an extra kick.
• Asian Tacos – Warm up some mini flour tortillas, fill them with Mongolian beef and crunchy slaw, and finish with a sprinkle of sesame seeds for a fusion-style taco night.
• Meal Prep Bento Boxes – Portion beef, rice, and veggies into compartments for a week’s worth of lunches. Keep sauce separate to maintain texture until reheating.

try this turmeric rice recipe as a delicious pairing with Mongolian beef.

Storing and Reheating Leftovers Properly

Refrigeration vs. Freezing: What Works Best

One of the best things about Instant Pot Mongolian Beef is how well it stores. Whether you’re meal prepping or saving leftovers from dinner, this dish stays flavorful and tender if you store it the right way.

In the Fridge:

• Store leftovers in an airtight container.
• Keeps fresh for up to 4 days.
• The sauce may thicken slightly, which is normal and even tastier on day two.

In the Freezer:

• Portion into freezer-safe containers or resealable bags (lay flat for space-saving).
• Label with date and contents.
• Good for up to 3 months.
• When reheated, the sauce may need a splash of broth or water to loosen up.

How to Reheat Without Drying Out the Beef

Reheating Instant Pot Mongolian Beef is easy—but doing it right is key to keeping the beef tender and the sauce silky. Here’s how to bring it back to life without ruining the texture:

Microwave (Best for Speed):

• Use a microwave-safe dish.
• Add a tablespoon of water or beef broth.
• Cover loosely and heat on medium for 1–2 minutes, stirring halfway through.

Stovetop (Best for Texture):

• Heat over medium-low in a nonstick skillet.
• Add a splash of broth and stir often to prevent sticking.
• Warm until heated through, about 5–7 minutes.

Instant Pot (Best for Meal Prep):

• Use the “Sauté” function to reheat in batches.
• Stir constantly to prevent burning, and add liquid as needed.

Avoid boiling the sauce when reheating, as this can cause the sugar to over-reduce and turn sticky or burnt. A gentle, moist heat always works best to keep your Instant Pot Mongolian Beef just as juicy and flavorful as the day it was made.

Variations and Healthier Alternatives

Low-Sodium, Keto, and Gluten-Free Mongolian Beef Ideas

If you’re looking to make Instant Pot Mongolian Beef a little cleaner or align it with your specific diet, you’re in luck—this recipe is incredibly adaptable. With a few smart ingredient swaps, you can enjoy all the bold flavor with fewer carbs, less sodium, or no gluten.

Low-Sodium Version:

• Use low-sodium soy sauce or swap for coconut aminos, which have a naturally milder, less salty profile.
• Opt for homemade beef broth without added salt instead of store-bought.
• Watch the sugar—reduce the brown sugar slightly and add flavor with garlic or vinegar instead.

Keto-Friendly Option:

• Swap brown sugar for golden monk fruit sweetener or erythritol—these provide sweetness without carbs.
• Serve over zucchini noodles, cauliflower rice, or leafy greens instead of regular rice.
• Thicken the sauce using xanthan gum instead of cornstarch to keep it low-carb.

Gluten-Free Adjustments:

• Replace soy sauce with tamari or gluten-free coconut aminos.
• Double-check broth and cornstarch labels for hidden gluten sources.
• Serve with rice noodles or gluten-free grains like quinoa.

Vegetarian or Chicken Mongolian “Beef” Recipes

Even if you’re skipping beef, you don’t have to miss out on the sticky, savory joy of Instant Pot Mongolian Beef—just substitute the protein and adjust your cook time. Here are some awesome plant-based or alternative protein options:

Vegetarian or Vegan Options:

• Use tofu (extra firm, pressed, and cubed) or tempeh as your protein base. Sauté it first to create texture.
• Mushrooms or jackfruit can also mimic beef’s bite when cooked properly.
• Stick with the same sauce recipe, but reduce pressure cooking time to avoid over-softening.

Chicken Mongolian “Beef”:

• Use boneless, skinless chicken thighs or breasts, sliced thin.
• Cut pressure time to 8 minutes on high, with a quick release.
• The rest of the recipe stays nearly the same—just be sure not to overcook the chicken.

discover this easy taco soup recipe that’s quick and satisfying.

FAQs: Frequently Asked Questions About Instant Pot Mongolian Beef

Conclusion

Instant Pot Mongolian Beef is more than just a quick weeknight meal—it’s a flavor-packed, one-pot wonder that brings restaurant-quality taste to your table in under 30 minutes. From selecting the right beef cut and crafting the perfect sauce to mastering pressure cook settings and learning how to reheat it right, this guide has given you every tool you need to succeed.

Whether you’re going for a classic version over white rice, a healthier low-carb bowl, or even a vegetarian twist, this dish proves to be one of the most versatile and satisfying meals you can make with your Instant Pot.

Follow Rsurecipes on Pinterest for more cooking inspiration and future updates.

Instant Pot Mongolian Beef

Print Recipe

A bold, sweet-savory Asian-inspired beef dish pressure-cooked to tender perfection—ready in 30 minutes and bursting with garlic, ginger, and soy flavor.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1½ lbs flank steak, thinly sliced against the grain

• 2–3 tbsp cornstarch

• 1 tbsp vegetable oil

• ½ cup low-sodium soy sauce

• ½ cup brown sugar

• ½ cup beef broth or water

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 tsp red pepper flakes (optional)

• 1 tbsp cornstarch + 2 tbsp water (for slurry, optional)

• 2–3 green onions, sliced (for garnish)

• 1 tsp sesame seeds (optional garnish)

Instructions

• Slice flank steak thinly against the grain and toss with 2–3 tbsp cornstarch.

• Set Instant Pot to “Sauté” mode. Add oil and brown beef in batches.

• Deglaze the pot with a splash of broth, scraping up browned bits.

• Whisk soy sauce, brown sugar, garlic, ginger, and broth in a bowl. Pour over beef in the pot.

• Seal and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release.

• Turn on “Sauté” and simmer to reduce sauce. Add slurry if needed to thicken.

 

• Stir in green onions and sesame seeds before serving.

Notes

For a veggie boost, stir in steamed broccoli, bell peppers, or carrots after pressure cooking. Serve over rice or noodles.

• Author: Amillia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 370
• Sugar: 15g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 85mg

Keywords: instant pot beef, mongolian beef, quick dinner, asian beef recipe, pressure cooker beef