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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 minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6
Calories 264 kcal
2 pounds thinly sliced sirloin 1/4 cup soy sauce or tamari 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: 264 kcal | Carbohydrates: 13 g | Protein: 34 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 92 mg | Sodium: 758 mg | Potassium: 565 mg | Sugar: 9 g | Vitamin A: 10 IU | Vitamin C: 1 mg | Calcium: 56 mg | Iron: 2.8 mg