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.
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.
I like to make the rice, and clean up while the Instant Pot is doing it’s magic.
Before you know it, dinner is ready.
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.
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.
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!
Instant Pot Mongolian Beef
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
- Combine the first seven ingredients for the sauce; set aside.
- Add sliced sirloin, ginger, and garlic to your Instant Pot.
- Toss in red onion, mushrooms, and bell pepper.
- Pour sauce over the beef and veggies.
- Stir to coat.
- Place lid on instant pot and lock into place.
- Close the steam vent.
- Set to manual or pressure cook for 10-12 minutes.
- Once done, let it sit for 5 minutes before releasing the steam.
- Server over rice or cauliflower rice.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount 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
Sarah @ The Fit Cookie says
I love Mongolian beef! One of my favorite Asian recipes, but I haven’t made it in an Instant Pot yet, I’ll have to try it when I buy myself an IP!
Kristina says
gotta love those super fast IP recipes! great photos…
Kelly says
I was just looking for a new recipe for my InstantPot, so thank you for helping me find one. Looks delicious!
Nicole Dawson says
I’m all about the spicy sauce. I’m wondering if I could do something similar with tofu? Guess I’ll have to try.
Leslie says
I really should refrain from looking at recipes when it is almost supper time. Now I want this instead of what I cooked!
Kaila (The Wanderlust Celiac) says
I love how you added more vegetables than a typical Mongolian Beef recipe, it’s right up my alley. Looks flavorful and delicious!
Lindsey says
This is such a beautiful dish. I bet I could sub beans for a vegan version!
Amanda says
Now you’re talking! This sounds better than anything I’d get in a restaurant. And I’d be safe eating it, too!
Karen says
Hi do you think this recipe would work in a slow cooker? We don’t have Instant Pots in Holland, in fact I’d never heard of one before! Is the concept basically that it’s like a slow cooker, in that you stick everything in together to cook and walk away, but it’s done much faster? Your recipe looks right up my street anyway! 🙂
chrystal says
Hi Karen,
If you look in the post, I have a simple stove top version linked. 🙂 Instant Pots are a high pressure cooker that cooks meals that would normally be cooked in a slow cooker, but much quicker. You can stick to the stove top version though. It’s quick, I promise!
Cheers,
Chrystal
Karen says
Oh I only saw the beef short ribs at the bottom, but now I see the recipe you’re referring to. Thanks a lot!
Alisa Fleming says
This dinner would go over so well in our house. My husband has been really into crockpotting lately – especially Asian food – I might need to get him an instant pot for his birthday!
Jereann Zann says
Mongolian beef is one of my husband’s favorites. We’ll have to make this in our new IP!
Mona says
Great recipe!
My family loved it.
I used a bag of recipe starter onions and peppers.
If you like spicy then double the chili garlic paste.
Hats off to the chef!
chrystal says
Hi Mona,
Thank you for taking time to stop back by and leave a review. I’m so glad you liked it.
Best,
Chrystal
Jack | BBQRecipez says
this is legit one of the BEST meals I’ve ever made. My family loves it. Including my children who basically live on nuggets.
thanks!
chrystal says
I’m so happy they liked it! Thank you for letting me know.
Best,
Chrystal