Instant pot Mongolian Beef
I have also done a chicken version but this is my favorite. I got this off the internet and I actually crave it so I do make it often.
Instant pot Mongolian Beef
I have also done a chicken version but this is my favorite. I got this off the internet and I actually crave it so I do make it often.
Cooking Instructions
- 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. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well. Note: You can also skip browning the beef and just add it to the pot!
- 4
If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
- 5
Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference. Note: You can also skip browning the beef and just add it to the pot!
- 6
Stir well until all the ingredients are combined and coated in sauce.
- 7
Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins No time has passed.. Open the lid.
- 8
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.
- 9
Serve over rice and garnish with fresh chopped green onions and sesame seeds.
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