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Top view of beef topped with chives and sesame next to egg roll platter.

Instant Pot Mongolian Beef

My easy recipe for Instant Pot Mongolian Beef is make with a flavorful homemade sauce that will fool your family into thinking they are eating Chinese takeout. This gluten free dinner recipe comes together in about 45 minutes from start to finish.
Course Instant Pot, Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 20 minutes
Natural Release 10 minutes
Total Time 45 minutes
Servings 6
Calories 481kcal
Author Katie


  • Instant Pot


  • 1 tablespoon Grapeseed oil
  • 3 lbs. Stir Fry Beef
  • 2 tablespoon Cornstarch
  • 8 cloves Garlic minced
  • 2 tablespoons Fresh ginger minced
  • ¾ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Sesame oil
  • ½ cup Low-sodium soy sauce
  • ¼ teaspoon Red pepper flakes
  • 1 White onion quartered
  • ½ cup Matchstick carrots
  • 3 tablespoon Cornstarch
  • ¼ cup Water
  • 2 Green onions thinly sliced, for garnish
  • 1 teaspoon Sesame seeds for garnish


  • Place the sliced beef into a large gallon size baggie. Sprinkle 2 tablespoons cornstarch over the beef. Seal the bag and shake well until the beef is coated. Set to the side.
  • Next, make the sauce. Add the minced garlic, minced ginger, water, brown sugar, sesame oil, low-sodium soy sauce, and red pepper flakes to a large bowl. Whisk until smooth and then pour on top of the beef.
  • Press the “sauté” button on the Instant Pot. Pour the grape seed oil in the pot. Then add the beef and sauté for 1 minute, stirring frequently.
  • Add the onions and matchstick carrots to the Instant Pot. Then pour the sauce on top. Mixing well until full incorporated.
  • Close the lid and “seal the pressure valve”. Select the “MEAT” setting for 8 minutes. Once the Instant Pot is done let it sit for 10 minutes for a “natural release”.
  • While the beef rests make a cornstarch slurry with the 3 tablespoons cornstarch and the ¼ cup of water. Set to the side.
  • Carefully, let the remaining pressure out of the pot, remove the lid, and cancel the cooking time. Then select “sauté”. Stir the beef and add half the cornstarch slurry. Mix until thick. Add additional slurry if needed to thicken the sauce.
  • Before serving garnish beef with sliced green onions and sesame seeds. Enjoy.


  • Mise En Place - This French term means "setting up" in English. It means you need to have all your items prepped and ready before you are ready to cook. This is a quick cooking meal which means if you prep prior you will have no issues executing.
  • Carrots - I always buy matchstick carrots from the store to reduce prep time. However, you can use a grater and grate the carrots or use a Julienne slicer to slice the carrots into the matchstick shape.
  • Ginger - I always freeze my leftover fresh ginger. That way I always have ginger on hand. You'll need to plan ahead and thaw your frozen ginger ahead of time so you can chop the ginger. I have tested the recipe both with grated and chopped fresh ginger. Chopped fresh ginger provides the best taste and breaks down over the cooking process.
  • Spicy - If you like a spicy beef dish you can add more. Just remember—it’s always better to add less then make it too spicy and inedible.
  • Beef - If you can't find the "beef stir fry" cut in the grocery store you can use Flank Steak that you will need to manually cut across the grain. You might be able to ask your butcher if they can cut it for you.
  • Serving Suggestions - I love to serve this beef dish over a bed of white rice, store-bought vegetable spring rolls, and my Asian Cucumber salad.
  • Instant Pot - If you are newer to Instant Pot cooking you might not realize that the Instant Pot will take about the same amount of time to come to pressure as it does to cook. This means it will take roughly 8 minutes to come to pressure then the countdown of 8 minutes to cook will start.


Serving: 0.5c | Calories: 481kcal | Carbohydrates: 31g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 847mg | Potassium: 937mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1847IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 4mg