Instant Pot Mongolian Beef Recipe

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This Instant Pot Mongolian Beef recipe is best served over fluffy rice and will delight everyone at the dinner table. Ready to serve in just 50 minutes, using flank steak, ginger, garlic Sriracha and honey, it’s an ideal mid-week dinner or weekend treat.

A bowl of rice topped with Mongolian Beef. Text overlay says"Mongolian Beef in an Instant Pot". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Instant Pot Mongolian Beef Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Instant Pots are all the rage lately. And for good reason! They’re amazing devices that can help you cook meals quickly and easily.

This Instant Pot Mongolian beef recipe is a perfect example of how versatile an Instant Pot can be.

The beef is cooked in a savory sauce with a delicious Asian-inspired flavor, and it’s ready to eat in 50 minutes!

If you’re looking for an easy weeknight meal, this is the recipe for you. Give it a try!

Instant Pot Mongolian Beef Spicy & Delicious

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

  • Fresh ProduceOnion, Carrots, Ginger, Garlic, Green Onions (Scallions/Spring Onions)
  • ProteinFlank Steak
  • Cornstarchalso known as Cornflour
  • Sriracha Sauce
  • Sesame Oil
  • Soy sauce or Tamari or Coconut Aminossee below.
  • Honeytry to buy locally produced honey when possible.
  • Pure Maple Syrupbuy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
  • Rice your choice, to serve
  • Toasted Sesame Seeds
  • Special EquipmentInstant Pot

Depending on your dietary requirements you may want to use one of the following in this recipe:

  • Soy Sauce the regular stuff made from fermented soybeans and roasted grains.
  • Tamaria gluten-free soy sauce (but always check the label) if this is a concern for you.
  • Coconut Aminosa soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Recipe for Mongolian Beef in an Instant Pot

More Recipes Using Beef

One of the hero ingredients in this dish is beef, so here are some more recipes using the same:

More Instant Pot Recipes

Looking for more dishes to make in your Instant Pot? Check these recipes out next:

Instant Pot Mongolian Beef Recipe

Recipe Tips

  • For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.

How Do I Make Instant Pot Mongolian Beef?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Instant Pot Mongolian Beef Recipe

Instant Pot Mongolian Beef

Michelle Ordever
This Instant Pot Mongolian Beef recipe is best served over fluffy rice and will delight everyone at the dinner table.
No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes
Course Instant Pot Recipes
Cuisine Asian
Servings 4 -6
Calories 631 kcal


  • lbs 680g flank steak, sliced thin against the grain
  • 2 Tbsp cornstarch cornflour
  • 2-3 Tbsp extra virgin olive oil divided
  • 1 small yellow onion diced
  • 4 large carrots cut into 3” (7.5cm) matchsticks
  • 1 Tbsp fresh ginger minced
  • 3-4 cloves garlic minced
  • 1-2 Tbsp Sriracha sauce adjust to taste
  • 2 Tbsp sesame oil
  • ¾ cup soy sauce or tamari or coconut aminos
  • ¾ cup warm water
  • ¼ cup honey
  • ¼ cup maple syrup
  • 3 cup rice cooked
  • 2 large green onions cut on the diagonal
  • 1 Tbsp toasted sesame seeds


  • Place the beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
  • Add one tablespoon olive oil to Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
  • Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook for 4-5 minutes, stirring continually, until onion and carrots are soft and turn golden brown. Remove from Instant Pot and set aside.
  • Return beef to the cooking container and add Sriracha sauce, sesame oil, soy sauce, water, honey, and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
  • When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.
  • Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!

    Instant Pot Mongolian Beef Recipe


For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.


Serving: 1 | Calories: 631kcal | Carbohydrates: 55g | Protein: 39g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Cholesterol: 90mg | Sodium: 2252mg | Fiber: 4g | Sugar: 23g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Special Dinner!

You’ve made the main dish, but what about the rest of the courses?

Here are additional recipes to create a menu for a special meal or dinner party:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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