Instant Pot Mongolian Beef is a easy-to-make recipe that you can have on your table in less than 30 minutes. Sweet, savory, and full of flavor it’s the perfect Asian dish to make using your Instant Pot and it’s healthier and less expensive than the takeout version.

Looking for more Instant Pot recipes? You’ll love my Instant Pot Beef Short Ribs. You also might want to try my Instant Pot Beef Tips.

For more ideas check out my Gluten Free Dinners.

I may never go for takeout again. This Instant Pot Mongolian Beef is THAT good. It’s even better (and healthier) than the restaurant version. From preheat to releasing the steam, this Instant Mongolian Beef will be on your table in 30 minutes.

Instant Pot Mongolian Beef

This savory, flavorful Mongolian beef is going to be a new favorite dinner. It’s packed with protien, veggies, and it’s really simple to make. You need to have the spices and sauces on hand but picking everything up the store will be worth it and you’ll have plenty of leftover ingredients that you can make this several times before having to pick more up.

Mongolian beef is easy to convert to gluten free by using gluten-free soy sauce and gluten-free hoisen sauce. If you don’t need gluten-free then you can use the regular versions.

I like to make the rice, and clean up while the Instant Pot is doing it’s magic on this Mongolian beef recipe. Before you know it your instant pot Mongolian beef will be ready.

This Instant Pot Mongolian beef recipe is much simpler than you might think. A bowl to mix the sauce, a cutting board to chop the veggies, and an instant pot to pull it all together. That’s it.

Most Mongolian Beef recipes served at restaurants have little to no vegetables. Usually just green onions. I love putting onion, bell peppers, and mushrooms in mine. If you don’t like one of these, you can simply leave them out.

This Instant Pot Mongolian Beef is a spin of my popular Gluten-Free Mongolian Beef Recipe. If you don’t have an instant pot, you still can make this tasty meal on the stove top.

What cut of beef do you use to make Mongolian beef?

Most restaurants and recipes call for flank steak to make Mongolian beef. Sometimes I will buy flank steak and sometimes I buy other cuts of beef it it’s on sale. As long as you cut the beef into thing strips you should be fine. You can always tenderize the beef before you cut it if you are worried about it being tough or chewy.

What is Mongolian Beef sauce made of?

Most Mongolian beef recipes call for a combination of soy sauce, water, sugar (usually brown), chili sauce, rice wine or cooking sherry, hoisin, and some spices. Sometimes you will see a variation and a few add more spice, sometimes in the form of sriracha.

The sauce is spicy, and a little sweet making it the perfect match to serve with a sticky rice or basmati rice. Basmati rice is our family’s favorite. I like to top mine with sesame seeds and additional green onion. My husband likes his extra spicy and adds a dash of chili oil. This Instant Pot Mongolian Beef is amazing as left overs too.

How to make Instant Pot Mongolian Beef

Not only is this Instant Pot Mongolian Beef ready in less than 30 minutes, it’s healthy to boot. It’s high in protien and low in carbs (especially when served over cauliflower rice). If you are looking for a quick rice recipe, this Instant Pot Rice is super quick to make.

If you like simple Instant Pot Recipes, you’ll love my Instant Pot (Slow Cooker) Beef Short Ribs. If you are looking for a slow cooker version, I also have a recipe for Savory Beef Short Ribs that works in a slow cooker.

Enjoy!

Yield: 4 servings

Instant Pot Mongolian Beef

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An incredibly flavorful dish loaded with beef, veggies, and a spicy sauce, this Instant Pot Mongolian Beef can be on your dinner table in less than 30 minutes.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 4 tablespoons gluten-free low sodium soy sauce, or coconut aminos
• 2 teaspoons coconut sugar
• 2 teaspoon arrowroot starch
• 4 teaspoons dry sherry
• 4 teaspoons gluten-free hoisin sauce
• 2 teaspoons rice vinegar
• 2 teaspoons gluten-free chile paste with garlic
• 1 lb. sirloin steak, thinly sliced across the grain
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 small red onion, cut into thin slices
• 12 oz mushrooms, sliced
• 1 medium red bell pepper, cut into thin slices
• 1 bunch of green onions, cut into 2-inch strips

Instructions

1. Combine the first seven ingredients for the sauce; set aside.
2. Add sliced sirloin, ginger, and garlic to your Instant Pot.
3. Toss in red onion, mushrooms, and bell pepper.
4. Pour sauce over the beef and veggies.
5. Stir to coat.
6. Place lid on instant pot and lock into place.
7. Close the steam vent.
8. Set to manual or pressure cook for 10-12 minutes.
9. Once done, let it sit for 5 minutes before releasing the steam.
10. Server over rice or cauliflower rice.

Nutrition Information:

Yield:

4

Serving Size:

1 cup
Amount Per Serving: Calories: 355 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 104mg Sodium: 731mg Carbohydrates: 16g Fiber: 3g Sugar: 8g Protein: 35g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.