Instant pot Mongolian Beef. Place beef in large resealable bag. Add corn starch; close bag tightly and shake to coat beef. Heat oil in Instant Pot on SAUTÉ setting.

In this time, you can make the sauce. Mix the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, and red pepper flakes together in a small bowl and set aside. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. You can cook Instant pot Mongolian Beef using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Instant pot Mongolian Beef

You need 1-1.5 pounds of flank steak (sliced across the grains).
It's 1 tablespoon of cornstarch.
Prepare 1 tablespoons of extra virgin olive oil.
It's 1/2 cup of brown sugar (or 2/3 cups for those with a sweet tooth).
You need 10 cloves of garlic (minced).
Prepare 1 tablespoon of fresh ginger (minced).
You need 1/2 cup of lite soy sauce.
You need 1 cup of water.
You need 1 tablespoon of rice vinegar.
You need 1 teaspoon of red pepper flakes (optional).
It's of Cornstarch Slurry.
It's 2 tablespoons of cornstarch.
Prepare 1/2 cup of water.
You need of Garnish.
You need 1/4 cup of green onions (chopped).
It's 1 teaspoon of sesame seeds.
It's of Hot chilli oil paste.

Sweet, juicy, and garlicky, is the perfect Asian dish to make using Instant Pot, and healthier than takeout. Instant Pot Mongolian Beef - The most tender and flavorful Mongolian beef prepared in your pressure cooker! My new Instant Pot has been a total game-changer when it comes to getting a meal on the table on busy weeknights. I was completely amazed at how tender and flavorful this beef was… like it had been slow cooking for hours and hours!

Instant pot Mongolian Beef instructions

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..
Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly..
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!.
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..
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!.
Stir well until all the ingredients are combined and coated in sauce..
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..
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..
Serve over rice and garnish with fresh chopped green onions and sesame seeds..

A pressure cooker version of PF Changs popular mongolian beef recipe. This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. Put oil in the cooking pot and press SAUTE. When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer Meat to plate once browned.