There’s something about the sweet, savory tang of this Instant Pot Mongolian Beef Recipe that feels like a warm hug — quick to make yet full of those bold flavors you crave after a long day. It’s just one of those dishes that turns weeknight dinners into a little celebration.

The image shows a white plate filled with dark brown beef strips covered in a thick, shiny sauce. The beef pieces are soaked in the sauce and appear tender and moist. Small pieces of bright green chopped spring onions are sprinkled evenly over the beef, adding a pop of color. The plate is placed on a white marbled surface. In the top left corner, a partial view of a white bowl filled with white rice is visible, with brown wooden chopsticks resting on the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made this Instant Pot Mongolian Beef Recipe when friends stop by unexpectedly or when I want something fuss-free but ridiculous tasty. It’s got that perfect balance of sweet and savory, with tender beef and a silky sauce that simply melts in your mouth.

Speedy and convenient: The Instant Pot turns what normally takes forever simmering on the stove into a 30-minute miracle.
Flavor punch: That combo of fresh garlic, ginger, soy sauce, and honey hits all the right notes—bright, rich, and comforting.
Perfectly tender beef every time: Thanks to searing first, you lock in flavor and avoid that dreaded tough or chewy bite.
Flexible sides: Whether you go for quinoa, jasmine rice, or even cauliflower rice, this recipe pairs beautifully with whatever you like.

Ingredients & Why They Work

The magic here is all about balancing rich, meaty flavors with that bright ginger-garlic zing and a honeyed sweetness. When you prep your ingredients thoughtfully, this Instant Pot Mongolian Beef Recipe just sings. Here’s why each one plays its role perfectly:

Flat lay of fresh flank steak cut into thin slices, small white ceramic bowl with minced fresh garlic cloves, small white ceramic bowl with freshly grated ginger root, a few florets of bright green broccoli, four fresh green onion stalks, a small white ceramic bowl of dark low-sodium soy sauce, small white ceramic bowl with golden honey, small white ceramic bowl with white tapioca starch powder, small white ceramic bowl with clear water, a few sesame seeds scattered on the white surface, a few red pepper flakes scattered on the white surface, all ingredients arranged symmetrically with perfect natural freshness, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Thinly sliced against the grain, it cooks quickly and stays juicy — don’t skip the searing step for maximum flavor.
Low-sodium soy sauce (or Tamari/coconut aminos): Provides that classic umami base but controls salt levels so nothing gets overpowering.
Garlic and fresh ginger: Fresh is key here — they bring vibrant, aromatic notes that bottled powders just can’t match.
Honey: Adds a subtle caramel sweetness that balances the savory soy and bright ginger perfectly.
Tapioca starch or cornstarch: This is your secret weapon to achieve that glossy, thickened sauce finish.
Broccoli florets: Adds color, crunch, and a fresh veggie boost — just steam them until bright green and still crisp.
Green onions: A fresh sprinkle on top uplifts every bite with light oniony crunch.
Olive or sesame oil: For searing the beef — sesame oil gives a lovely nutty touch, but olive oil works just fine too.
Water or beef broth: Helps build the sauce and keeps the beef tender during pressure cooking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Instant Pot Mongolian Beef Recipe is how easy it is to tweak. Sometimes, I swap out broccoli for snap peas or mushrooms when I want a bit more texture variety. Don’t hesitate to make it suit your taste buds!

Variation - Spicier Kick: I often stir in a teaspoon of sriracha or sprinkle in red pepper flakes for a bit of heat, which balances the sweetness beautifully.
Make it low-carb: Try serving over cauliflower rice to keep it light but just as satisfying.
Vegetarian twist: Swap beef for crispy tofu or seitan — just reduce pressure cooking time accordingly.

Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe

A dish in a white bowl shows three layers: the bottom layer is white steamed rice that fills the bowl. On top, there is a layer of dark brown cooked beef pieces and green broccoli florets mixed evenly. The beef and broccoli are glazed with a shiny sauce, sprinkled with white sesame seeds, and small slices of fresh green onion are scattered over the top. The bowl sits on a wooden board with a white marbled surface around it, and a white cloth with black stripes is placed nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear for Flavor

I always start by slicing the flank steak thinly against the grain — this makes all the difference in tenderness. Then, heating up the Instant Pot on sauté mode with your choice of oil, I sear the steak in small batches. This caramelizes the meat, giving the sauce those deep, savory notes you won’t get without this step. Don’t overcrowd the pot or you’ll end up steaming, and nobody wants that.

Step 2: Mix the Sauce and Set Pressure Cooking

While the beef is sizzling, whisk together the soy sauce, fresh minced garlic, grated ginger, and water or broth. Once the steak is browned, pour the sauce right over it, lock the lid, and pressure cook on high for 8 minutes. Letting the Instant Pot come up to pressure—it usually takes about 5-7 minutes—is key to perfect timing here.

Step 3: Thicken Sauce & Add Veggies

As soon as cooking finishes and you perform a quick release, add your honey, broccoli, and the cornstarch slurry (cornstarch mixed with cold water). Hit the sauté button again and stir frequently. This thickens your sauce and steams the broccoli at the same time — I usually let it go 4-6 minutes until the broccoli is bright green and tender-crisp. If you’d like an even thicker sauce, simply whisk up a bit more slurry and continue cooking for another minute.

Step 4: Serve and Garnish for Maximum Yum

Serve this mouthwatering Instant Pot Mongolian Beef over your favorite grain—brown rice, quinoa, jasmine rice, or even cauliflower rice for a lighter option. Sprinkle chopped green onions, sesame seeds, and a dash of red pepper flakes or sriracha if you love a little heat. Trust me, these finishing touches elevate it to next-level delicious.

Top Tip

Over the years, I’ve learned a few tricks that really help this Instant Pot Mongolian Beef Recipe turn out perfect every time. Whether it's for your first try or your 20th batch, these little insights go a long way:

Don’t skip searing: Those golden brown edges on the beef are flavor gold — they make the sauce unbelievably rich.
Slice against the grain: It might seem like a small detail, but it keeps the beef tender instead of chewy.
Use fresh ginger and garlic: The sauce really pops with these fresh aromatics — no instant powder can compare.
Quick-release carefully: The steam can be loud — using a dish towel over the vent helps tame the noise and protect your cabinets.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I always top mine with sliced green onions and toasted sesame seeds — they add a pop of freshness and a gentle crunch. If you love a little heat, red pepper flakes or a drizzle of sriracha are my go-to additions. It rounds things out beautifully!

Side Dishes

Pairing this dish is super flexible. I love fluffy jasmine rice or nutty quinoa to soak up that luscious sauce. For something lighter, cauliflower rice is fantastic. And sometimes I throw a simple cucumber salad on the side for some crisp freshness to balance the richness.

Creative Ways to Present

For a dinner party, I like to serve this Instant Pot Mongolian Beef Recipe in individual bowls lined with a bed of rice, topped with garnishes for a sprinkle of color. A few vibrant red chili slices or some thin carrot ribbons make it look extra fancy without extra effort. It’s a stunner that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—usually it keeps great for 3-4 days. The sauce thickens up as it sits, which honestly makes it taste even better the next day. Just give it a quick stir before reheating.

Freezing

I’ve frozen this recipe a few times with good results. Just cool it completely, then pack it in freezer-safe containers. When you’re ready, thaw overnight in the fridge and gently reheat on the stove or in the microwave. The texture holds up surprisingly well!

Reheating

To reheat, I prefer the stove for even warming—just pour the leftovers into a skillet on medium heat, stirring occasionally. If the sauce feels too thick, splash in a tablespoon or two of water or broth. Microwave works fine too, just cover it loosely and stir halfway through to avoid cold spots.

Frequently Asked Questions:

Can I use a different cut of beef for this Instant Pot Mongolian Beef Recipe?

Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain to keep the beef tender. Adjust pressure cooking time slightly if using a thicker cut.

What can I use if I don’t have cornstarch or tapioca starch?

You can substitute arrowroot starch or potato starch in equal amounts. They work similarly to thicken the sauce and give that glossy finish. Avoid flour, as it can make the sauce cloudy and alter the texture.

Is this recipe gluten-free?

Yes! Use tamari or coconut aminos instead of regular soy sauce, and double-check your other ingredients. This Instant Pot Mongolian Beef Recipe is naturally gluten-free when you make those swaps.

Can I make this recipe ahead of time for meal prep?

Definitely. It reheats well and can be divided into single portions for easy lunches or dinners throughout the week. Just store in airtight containers and reheat as needed. The flavors deepen over time, making it even more delicious the next day.

Final Thoughts

This Instant Pot Mongolian Beef Recipe is one of those dishes that’s quick enough for any weeknight but feels special enough for company. I love how the Instant Pot makes it almost effortless without sacrificing flavor or texture. Give it a try—once you taste that tender beef and glossy sauce, you’ll wonder why takeout ever made the list.