Instant Pot Mongolian Beef- 20 Minute Recipe

This is a delicious and easy 20 minute Instant Pot Mongolian Beef recipe.

Do you love a spicy, easy, delicious, quick recipe?

Then you will love this 20 minute Instant Pot Mongolian Beef recipe.

Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal.

What are the ingredients?

To make this easy Instant Pot Mongolian Beef, you need the following ingredients:

• Flank Steak-you can substitute with chuck roast
• Sesame Oil-sesame oil is a great flavor enhancer and gives a nice additional nutty taste
• Ginger-fresh is best, but you can substitute with ½ teaspoon of ground ginger
• Garlic cloves- fresh is best, but you can substitute wit 1 teaspoon garlic powder
• Jalapenoes- Optional if you want a little kick of heat
• Brown sugar
• Rice wine vinegar
• Soy sauce-can substitute wit liquid aminos
• Beef broth
• Cornstarch
• Green onions
• Cooked rice

Note: For a healthy substitute for rice, try cauliflower fried rice! 

Watch video on how to make it

How to make Mongolian Beef in the Instant Pot

Preparing Mongolian Beef in the Instant Pot makes cooking this dish so much faster and easier.

Here are the easy steps on how to make Instant Pot Mongolian Beef:

1. Slice flank steak against the grain into thin slices.
2. Set Instant Pot to sauté setting and add sesame oil. Add steak, garlic, fresh minced ginger, and seeded, sliced jalapeños. Sauté for 5 minutes.
3. In a mixing bowl, mix brown sugar, soy sauce, rice wine vinegar, and beef broth. Add sauce mixture to beef.
4. Cook on Manual, High Pressure for 8 minutes.
5. Quick release pressure.
6. Remove broth and place in a bowl. Mix with cornstarch until no lumps.
7. Add broth mixture back into pot. Cook on Sauté setting about 2 additional minutes.
8. Allow it to rest and cool about 3 to 5 minutes and broth will thicken.
9. Garnish with 3 chopped green onions. Serve over rice. It is also good over cauliflower rice.

What if the sauce is not thick enough?

To thicken the sauce, you must add in the cornstarch to the sauce. You will need to sauté the sauce with the beef for 2 minutes to help reduce the liquid.

You  will also need to let it cool down 3 to 5 minutes. This allows some of the steam to evaporate and the cornstarch to set into a thicker form.

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Tip: Try Wondra!

My bff blogger friend Karrie, from Tasty Ever After, recently introduced me to the nifty Wondra.

It works like magic for all of your gravies and sauces that you want to thicken. To me, it works 10 times better than cornstarch.

I can't find it at my store, so I order it on Amazon.

Cornstarch works fine, but Wondra works BRILLIANTLY!

It also doesn't change the flavor of your sauce like cornstarch sometimes can. If you don't have a bottle, get one!

In this recipe, I use cornstarch because most people can find cornstarch.

If you choose to use Wondra instead of cornstarch, cook it the same way with the same measurements.

It works just like cornstarch.

Want to omit the spice?

If you don't want this dish to be too spicy, remove the seeds from the Jalapeño. After removing the seeds, this dish really has only a mild hotness.

However, if you are skeptical all together, you can omit the Jalapeño, but what would be the fun in that?

Check out some of these other tasty Instant Pot recipes:

• Instant Pot Orange Chicken 
• Instant Pot Gumbo with Shrimp and Sausage
•  Chili Mac and Cheese Instant Pot recipe
• Instant Pot Jalapeno Popper Chicken 
• Instant Pot Shredded Buffalo Chicken

Please leave me a comment below if you make these Instant Pot Mongolian Beef and tell me what you thought about it. I would love to hear back, and so would my readers.

Also post your picture of your beef dish on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!