Quick Tender Instant Pot Mongolian Beef Recipe Easy Perfect Dinner Idea

Let me tell you, the sweet and savory aroma of Mongolian beef sizzling away in the Instant Pot is enough to make anyone’s mouth water. The first time I made this Quick Tender Instant Pot Mongolian Beef, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make a slow-cooked beef stew, but this recipe takes that nostalgic comfort and turns it into a speedy weeknight wonder.

My family couldn’t stop sneaking bites off the plate before dinner was even served (and honestly, I can’t really blame them). This Instant Pot Mongolian Beef is dangerously easy to whip up, yet it delivers pure, nostalgic comfort with every tender, flavorful bite. You know what makes it perfect? It’s the kind of dish that brightens up your Pinterest dinner board and is just right for busy weeknights, impromptu gatherings, or even a cozy solo meal when you need a little pick-me-up.

I’ve tested this recipe multiple times — in the name of research, of course — and it’s become a staple for family dinners and gifting alike. This Quick Tender Instant Pot Mongolian Beef feels like a warm hug on a plate, and you’re going to want to bookmark this one for good.

Why You’ll Love This Quick Tender Instant Pot Mongolian Beef Recipe

Honestly, this recipe ticks all the boxes for anyone who loves a fuss-free, flavorful meal. Here’s why this Quick Tender Instant Pot Mongolian Beef stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Dinner: Great for family meals, date nights at home, or meal prepping for the week.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, making it a go-to for casual entertaining.
• Unbelievably Delicious: The tender beef paired with a rich, sticky sauce hits just the right notes every time.

This Quick Tender Instant Pot Mongolian Beef isn’t just another stir-fry. The Instant Pot’s magic pressure cooking makes the beef incredibly tender, while the sauce strikes a perfect balance of sweet soy and ginger notes. The secret? A quick sauté to caramelize the sauce before pressure cooking, locking in that deep flavor you crave.

Honestly, this dish is comfort food reimagined — quicker, easier, but with all the soul-soothing satisfaction you want. Whether you’re impressing guests without the stress or just treating yourself after a long day, this recipe delivers every single time.

What Ingredients You Will Need for Quick Tender Instant Pot Mongolian Beef

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, which means no scrambling for last-minute items.

• Beef: 1.5 pounds (680 g) flank steak or sirloin, thinly sliced against the grain (for tenderness)
• Vegetable oil: 2 tablespoons (for sautéing)
• Garlic: 3 cloves, minced (adds pungent depth)
• Ginger: 1 tablespoon, freshly grated (for that classic Mongolian zing)
• Soy sauce: ½ cup (120 ml), low sodium preferred (balances savory and saltiness)
• Brown sugar: ⅓ cup (65 g), packed (for a perfect caramel touch)
• Water: ½ cup (120 ml) (helps with pressure cooking)
• Green onions: 4, sliced thinly, for garnish (adds freshness)
• Cornstarch: 2 tablespoons mixed with 2 tablespoons water (for thickening)
• Red pepper flakes: Optional, ¼ teaspoon (for a subtle kick)

If you want to keep it gluten-free, swap regular soy sauce with tamari or coconut aminos. I recommend using fresh ginger and garlic — those little details truly make a difference in flavor. Also, look for thinly sliced flank steak at your butcher counter, as it cooks faster and stays tender.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: Obviously the star here. If you don’t have one, a stovetop pressure cooker works just fine.
• Sharp Knife and Cutting Board: For slicing the beef thinly and prepping aromatics.
• Mixing Bowl: To toss the cornstarch slurry and the beef if you want to coat it lightly.
• Wooden Spoon or Silicone Spatula: For stirring and sautéing without scratching the pot.
• Measuring Cups and Spoons: For precise ingredient amounts—trust me, it helps!

If you don’t own an Instant Pot yet, I found the Instant Pot Duo 7-in-1 to be a reliable, budget-friendly choice that covers all basics without breaking the bank. Just a heads-up: keep your knife sharp to slice the beef neatly and avoid ragged edges, which can make the meat tougher.

Preparation Method

1. Prep the beef: Slice 1.5 pounds (680 g) of flank steak thinly against the grain, about ¼ inch (0.6 cm) thick. This helps keep the beef tender when pressure cooked. Set aside.
2. Make the sauce: In a small bowl, whisk together ½ cup (120 ml) soy sauce, ⅓ cup (65 g) brown sugar, ½ cup (120 ml) water, 3 minced garlic cloves, 1 tablespoon grated ginger, and optional ¼ teaspoon red pepper flakes. This sauce will bring that signature Mongolian flavor.
3. Sauté aromatics: Turn your Instant Pot to the “Sauté” setting and heat 2 tablespoons vegetable oil. Once hot, add the garlic and ginger, stirring for about 30 seconds until fragrant — don’t let it burn!
4. Brown the beef: Add the sliced beef in batches (to avoid overcrowding) and sauté for 2-3 minutes until it just starts to brown but isn’t cooked through. This step seals in flavor and texture.
5. Add sauce and pressure cook: Pour the prepared sauce over the beef in the pot. Stir gently to combine. Secure the lid, set the valve to sealing, and cook on “Manual” high pressure for 10 minutes.
6. Natural release: When the timer goes off, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting to release any remaining steam.
7. Thicken the sauce: Open the lid and switch back to “Sauté.” Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir this slurry into the pot. Simmer for 2-3 minutes until sauce thickens and clings to the beef.
8. Garnish and serve: Stir in sliced green onions and serve your tender Mongolian beef over steamed rice or noodles for a complete meal.

Pro tip: Don’t skip the natural pressure release step—it keeps the beef juicy. If sauce seems too thin after thickening, just add a bit more cornstarch slurry, but do it gradually to avoid clumps.

Cooking Tips & Techniques

Cooking Mongolian beef in the Instant Pot is a game-changer, but a few tips can make your experience even better:

• Slice beef thin and against the grain: This simple trick makes all the difference in tenderness. If your slices are too thick or cut with the grain, you’ll end up with a chewier bite.
• Don’t overcrowd the pot when browning beef: Work in batches so the meat sears properly, locking in flavor rather than steaming.
• Use fresh garlic and ginger: These aromatics add layers of flavor that store-bought powders just can’t match.
• Adjust sweetness and saltiness to taste: If you prefer it sweeter or saltier, tweak the brown sugar and soy sauce amounts after cooking.
• Be patient with pressure release: Letting the pot naturally release pressure for a few minutes helps keep the beef juicy and tender.
• Thicken sauce on Sauté mode: Don’t rush this step! Stir constantly when adding cornstarch slurry to avoid lumps and get that perfect glossy finish.

Speaking from experience, my first attempt was a bit too salty because I skipped the low-sodium soy sauce. Lesson learned! Also, multitasking by prepping veggies or setting the table while the beef cooks saves time and keeps the whole dinner flow smooth.

Variations & Adaptations

This Quick Tender Instant Pot Mongolian Beef is wonderfully flexible. Here are a few ideas to switch things up:

• Spicy Kick: Add extra red pepper flakes or a dash of Sriracha to the sauce for heat that wakes up your taste buds.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce. Just watch the salt levels, as tamari can be saltier.
• Vegetable Boost: Toss in sliced bell peppers, broccoli florets, or snap peas after pressure cooking and sauté for a few minutes for added crunch and nutrition.
• Low-Carb Version: Serve over cauliflower rice or spiralized zucchini noodles instead of traditional rice for a lighter meal.
• Personal Twist: I once swapped brown sugar for coconut sugar and added a splash of orange juice, which gave the sauce a subtle fruity brightness — surprisingly delicious!

Feel free to experiment and make this recipe your own. The Instant Pot handles the beef beautifully, so you can play with flavors and sides to suit your preferences.

Serving & Storage Suggestions

Serve your Quick Tender Instant Pot Mongolian Beef piping hot over steamed jasmine rice or your favorite noodles. A sprinkle of fresh green onions and a side of steamed broccoli or snap peas rounds out the plate nicely.

If you’re thinking ahead, this recipe stores well. Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickened too much.

For longer storage, freeze the cooked beef in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat slowly to keep that tender texture intact.

Fun fact: The flavors actually deepen overnight, so this dish often tastes even better the next day. Just be sure to reheat thoroughly and enjoy every bite!

Nutritional Information & Benefits

Per serving (based on 4 servings), this Quick Tender Instant Pot Mongolian Beef offers approximately:

Calories	Protein	Fat	Carbohydrates	Sugar
350 kcal	35 g	12 g	20 g	15 g

The beef provides a solid protein punch, vital for muscle repair and keeping you full longer. Ginger and garlic bring anti-inflammatory and immune-boosting properties, while the brown sugar adds just enough sweetness without overdoing it.

If you’re watching carbs, swapping rice for cauliflower rice cuts the carbs dramatically, keeping it low-carb friendly. Just note, soy sauce contains gluten unless you opt for tamari or coconut aminos, so adjust if you have allergies.

Conclusion

This Quick Tender Instant Pot Mongolian Beef is truly a keeper. It’s fast, simple, and packed with flavor — the kind of recipe that feels like a small kitchen victory every time you make it. You can easily customize it to suit your tastes or dietary needs, making it perfect for any night of the week.

Honestly, I love how this recipe brings comfort and convenience together in one pot. It’s become a go-to in my kitchen, and I know you’ll enjoy it just as much. So go ahead, give it a try, and let me know how you make it your own!

Don’t forget to leave a comment below sharing your experience or any tweaks you tried. Sharing is caring, after all!

FAQs About Quick Tender Instant Pot Mongolian Beef

How long does it take to cook Mongolian beef in the Instant Pot?

From start to finish, it takes about 30 minutes including prep and pressure cooking time. The pressure cook setting itself is just 10 minutes with an additional 5 minutes natural release.

Can I use other cuts of beef?

Yes, but flank steak or sirloin thinly sliced works best for tenderness. Tougher cuts will need longer cooking and might not stay as tender.

Is this recipe gluten-free?

Not as written if you use regular soy sauce. Substitute with tamari or coconut aminos to make it gluten-free.

Can I make this recipe spicy?

Absolutely! Add more red pepper flakes or a squirt of Sriracha to the sauce to get the heat you want.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months.

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