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Instant Pot Mongolian Beef

Easy Instant Pot Mongolian Beef

Try This Easy and Delicious Instant Pot Mongolian Beef for an Amazing Dinner

Course One-Pot Meal
Cuisine Chinese
Keyword Instant Pot Mongolian Beef
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 545 kcal
Author DinnerPlanner


  • 1 1/2 lbs. flank steak, sliced thin against the grain
  • 2 Tbsp. cornstarch
  • 2-3 Tbsp. extra virgin olive oil, divided
  • 1 small yellow onion, diced fine
  • 4 large carrots, cut into 3” matchsticks
  • 1 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1-2 Tbsp. Sriracha sauce, adjust to taste
  • 2 Tbsp. sesame oil
  • 3/4 cup soy sauce or  tamari
  • 3/4 cup warm water
  • 1/4 cup honey
  • 1/4 cup  maple syrup
  • 3 cups cooked long-grain brown or white rice
  • 2 large green onions, cut on the diagonal
  • 1 Tbsp. toasted sesame seeds


  1. Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
  2. Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
  3. Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.
  4. Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
  5. When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.
  6. Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!
  7. Tip: For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.
Nutrition Facts
Easy Instant Pot Mongolian Beef
Amount Per Serving (5 g)
Calories 545 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 2145mg93%
Potassium 889mg25%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 25g28%
Protein 37g74%
Vitamin A 9720IU194%
Vitamin C 9.1mg11%
Calcium 122mg12%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.