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Mongolian beef with rice and green onions in white bowl
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Instant Pot Mongolian Beef

Want your kids to gobble down dinner instead of turning up their noses? This Instant Pot Mongolian Beef is a snap to make and is melt-in-your-mouth tender with a delicious sweet and spicy sauce.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 264kcal


  • 2 pounds thinly sliced sirloin
  • 1/4 cup soy sauce
  • 3/4 cup beef broth
  • 1/4 cup dark brown sugar
  • 2 teaspoons jarred minced garlic
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon Sriracha sauce
  • 3 tablespoons corn starch
  • 1/2 bunch green onions chopped


  • Cut beef into bite sized pieces and add to pressure cooker
  • Stir together all sauce ingredients except for cornstarch and pour over beef
  • Seal and set to high pressure for 14 minutes
  • Allow 5-10 minutes for natural pressure release then quick release any remaining pressure
  • Whisk cornstarch until smooth with an equal amount of water and stir into beef along with onions
  • Allow to sit for 5 minutes for sauce to thicken and then stir before serving


  • Add all ingredients except cornstarch and onions to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen, add 5 extra minutes of cook time plus 1/4 cup of water in bottom of pot
  • Continue with recipe as written after pressure cooking is complete


Calories: 264kcal | Carbohydrates: 13g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 758mg | Potassium: 565mg | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2.8mg