Mongolian Beef With Green Beans in Instant Pot

This family dinner recipe is sweet and tangy with tender flank steak made in no time. Instant Pot Mongolian beef is an absolutely delicious meal that everyone will love.

I love cooking this Instant Pot Mongolian Beef recipe for a quick dinner that everyone loves!

Some of my favorite family dinner recipes are made in the Instant Pot.

Our Instant Pot Mongolian beef recipe is great for those busy nights where you want something with great flavor, without having to put all of the time and work into it.

You can have this dish done less than an hour without compromising on the flavor of the dish.

You can also make our Slow Cooker Mongolian Beef recipe if you do not have an Instant Pot yet!

Both versions of the dish will pair wonderfully with our Easy Homemade Rolls recipe or our Cheesy Garlic Green Beans.

Watch us make this Instant Pot Mongolian Beef! We share our favorite Instant Pot Recipes each week on our YouTube channel, make sure to follow along!

Ingredients Needed Our Instant Pot Mongolian Beef:

• Flank steak
• Olive oil
• Minced garlic
• Soy sauce
• Water
• Brown sugar
• Fresh minced ginger
• Cornstarch
• Green onions

How To Make Our Mongolian Beef:

To start, get out your Instant Pot, plug it in and turn it on by pressing the SAUTE button, as well as adding in the olive oil.

When the oil begins to sizzle, brown the strips of flank steak in the oil until all of the meat has been cooked.

Once the meat is done, transfer it to a plate while you continue with the rest of the recipe.

Then add the minced garlic to the oil and saute it for about a minute.

Next, add in the soy sauce, ½ cup of water, brown sugar, and minced ginger. Stir everything in the inner pot until it is combined.

Now, add back in the browned steak and place the lid on the Instant Pot making sure the valve is turned to the SEALING position.

Then, press the MANUAL or PRESSURE COOK button and set the timer for 11 minutes.

When the timer has gone off, turn the valve to the VENTING potion to do a quick release of the pressure from inside the Instant Pot.

In a small mixing bowl, combine together the cornstarch and 3 tablespoons of water and whisk it together.

Once the cornstarch mixture is well combined, add it to the Instant Pot, constantly stirring the sauce.

Press the CANCEL button and then the SAUTE button and allow the sauce to come to a boil, still stirring the sauce, letting the sauce thicken.

After the sauce has thickened, stir in the green onions and serve everything over rice and dig in!

Kitchen items you'll need for this Instant Pot beef recipe:

1. Instant Pot (THIS is a great one!)
2. Spatula
3. Plate
4. Small mixing bowl

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How to turn this into a freezer meal:

• Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!

Try These Instant Pot Recipes For Your Next Easy Dinner Recipe!

• Instant Pot Cheesy Chicken and Pasta Recipe
• Instant Pot Cheesy Chicken and Rice Recipe
• Instant Pot Turkey Breast Recipe

Serves: 6

Instant Pot Mongolian Beef Recipe

Sweet and tender flank steak, this Mongolian Beef comes together in no time using your Instant Pot for an easy dinner your family will love!

Prep Time 6 mins

Cook Time 11 mins

Pressurize Time 10 mins

Total Time 27 mins

• 2 pounds flank steak cut into 1/4" strips
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1/2 cup soy sauce
• 1/2 cup water
• 2/3 cup brown sugar
• 1/2 teaspoon fresh ginger minced
• 2 Tablespoon cornstarch
• 3 Tablespoons water
• 3 green onions sliced into 1-inch pieces

• 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.

• Add the garlic and saute one minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

• Add browned beef, place lid on top of Instant Pot.

• Press the MANUAL or PRESSURE COOK button.

• Set timer for 11 minutes.

• When cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.

• Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly.

• Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice.

For added heat, feel free to sprinkle red pepper flakes on top when serving.

How to turn this into a freezer meal:

• Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Calories: 346 kcal · Carbohydrates: 28 g · Protein: 35 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 91 mg · Sodium: 1170 mg · Potassium: 606 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 60 IU · Vitamin C: 1 mg · Calcium: 62 mg · Iron: 3 mg

• Instant Pot

Recipe Details

Course: Main Course

Cuisine: Chinese

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Source: https://www.sixsistersstuff.com/recipe/instant-pot-mongolian-beef-recipe/

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