Instant Pot Mongolian Beef

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

Skip the Chinese takeout! Make this classic favorite Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef) 蒙古牛肉 at home! Tender, juicy beef bathe in sweet-savory brown sauce with a spicy kick. Easy peasy tummy-happy. 😀

Instant Pot DUO 60 is on sale on Amazon. Also check out Our Handpicked Best Instant Pot Accessories

Jump to Recipe | Print RecipeExperimentCooking Tips

Tried the Recipe? Rate it here
4.86 from 7 votes

What are your favorite Chinese takeout dishes?

Lo Mein, Fried Rice, Sesame Chicken, Sweet & Sour Pork, Beef & Broccoli, General Tso’s Chicken…
Yum Yum Yum! 
?

Classic Chinese-American takeouts are known to be big-portion, bang-for-your-buck, and soo satisfying to eat.

And those deep fried, sweet-savory saucy bite sized noms are simply irresistible!! My mouth is watering just thinking about those Honey Garlic Spareribs. They are my weakness…hehe~

Related Recipes:

How can we forget the well-loved Mongolian Beef?

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

WANT NEW RECIPES WEEKLY?

Tested Recipes Delivered To Your Inbox Weekly. 100% Free!

We respect your privacy seriously.

What is Mongolian Beef?


Mongolian Beef 蒙古牛肉 is essentially sliced beef stir-fried or fried with yummy savory brown sauce.

Mongolian Beef is certainly no stranger to Chinese-American restaurants. Though, it’s interesting how different restaurants have their own twists and variations of this classic favorite (i.e. some serve it spicy, while others don’t).

And if you get a chance to chat with Mongols, don’t be surprised if they look confused when you rave about your love for Mongolian Beef. They’ll also likely scratch their heads if you ask them about Mongolian Barbecue!

Why? Neither of these beloved “Mongolian” food originated from traditional Mongolian cuisine. 😉 But they’re nonetheless delicious!! 😀

You’ll Enjoy Instant Pot Mongolian Beef Because:

  • So easy to make at home
  • Super flavorful meaty beef with beefy flavors, juicy & tender with a bit of chew – so satisfying to eat!
  • The yummy ginger-garlicky sweet-savory sauce with a kick of spice is very appetizing with rice
  • Great way to add some Asian flavors into your regular rotation

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

Instant Pot Chuck Roast Experiment


Before diving into the yummy brown sauce, we wanted to find the optimal method and cooking time to make tender, juicy beef in Instant Pot Pressure Cooker.

So, time for another experiment!! 🙂

What we look for in a great slice of chuck roast?

  • Meat Texture: tender with a great mouthfeel
  • Meat Juice: moist & juicy (not dry)
  • Meat Flavors: have great beefy flavors + absorbed the sauce’s flavors

Instant Pot Chuck Roast Experiment: pressure cook 1/8 inches thick beef slices

Instant Pot Chuck Roast Experiment Results


We conducted 8+ tests with ⅛ inch thick chuck roast slices using different cooking times in our Instant Pot Electric Pressure Cooker.

We evaluated the meat based on 3 factors: Meat Texture, Meat Juice, and Meat Flavors.

Instant Pot Chuck Roast Experiment: pressure cook 1/8 inches thick beef slices
*Note: The chuck roast slices look drier than actual when they were right out of the pot because this photo was taken after hours of experiments. 🙂

To read more about the experiment: head over to our Instant Pot Beef Stroganoff Recipe (it’s super yummy as well!)

Time to cook some yummy Pressure Cooker Mongolian Beef!!

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

Ingredients for Instant Pot Mongolian Beef Recipe


Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef) Ingredients

  • 1 – 1 ½ pound (518g) well marbled chuck steak
  • 1 (227g) large onion, sliced
  • 1 (50g) large shallot, sliced
  • 3 (11g) garlic cloves, roughly minced
  • 1 tablespoon (6g) ginger, roughly minced
  • Optional: 5 – 6 dried Chinese red chili
  • 2 (49g) stalks green onions, cut into 2 inches strips
  • 1 tablespoon (15ml) peanut oil
  • Salt & freshly ground black pepper to taste

Chicken Stock Mixture

Thickener

  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) water

Tools for Instant Pot Mongolian Beef


Instructions for Instant Pot Mongolian Beef Recipe


Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium high heat.

  • Instant Pot: press Sauté button and click Adjust button to go to Sauté More function.

how to use instant pot - saute more function

Make sure your pot is as hot as it can be.

  • Instant Pot: wait until the indicator says HOT.

Step 2
Prep Ingredients

Ingredients

1 (227g) large onion, sliced
1 (50g) large shallot, sliced
3 (11g) garlic cloves, roughly minced
1 tablespoon (6g) ginger, roughly minced
2 (49g) stalks green onions, cut into 2 inches strips

While the pressure cooker is heating up, you can prepare the ingredients as indicated.

*Pro Tip: You should have about 24 mins including the time for browning the chuck steak.

Step 3
Brown Chuck Steak

Ingredients

1 – 1 ½ pound (518g) well marbled chuck steak
Salt & freshly ground black pepper to taste
1 tablespoon (15ml) peanut oil

Season one side of the chuck steak generously with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

Carefully place the seasoned side of chuck steak in pressure cooker.

Generously season the other side with kosher salt and freshly ground black pepper.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): browning chuck steak in Instant Pot electric pressure cooker

Brown for 7 mins on each side without flipping.

Remove and set aside on a chopping board.

Step 4
Make Chicken Stock Mixture

Ingredients & Tool

Chicken Stock Mixture
½ cup (125ml) unsalted chicken stock
2 tablespoons (28g) brown sugar
1 tablespoon (15ml) light soy sauce (not low sodium)
1 teaspoon (5ml) dark soy sauce
3 drops sesame oil

Glass Measuring Cup

While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) light soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.

Step 5
Sauté Onion & Garlic

Ingredients

Sliced onion
Sliced shallot
Minced garlic
Minced ginger
Optional: 5 – 6 dried Chinese red chili

Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): saute onions in Instant Pot Electric Pressure Cooker

Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.

Step 6
Deglaze

Ingredient

Soy sauce chicken stock mixture (from Step 4)

Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): deglaze bottom of inner pot liner with wooden spoon

Turn off the heat briefly to cut the chuck steak.

Step 7
Cut Chuck Steak

Ingredient

Browned chuck steak

After deglazing, cut the chuck steak into ⅛ inch thick beef slices.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): Instant Pot Chuck Roast Slices

*Pro Tip: Since chuck roast grains run in different directions, slice it against the grains the best you can.

Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.

Step 8
Pressure Cook Beef Slices


Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): pressure cook 1/8 inch thick beef slices

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure)

Turn off the heat. Open the lid carefully.

Step 9
Thicken Sauce

Ingredients & Tool

Green onions strips

Thickener
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) water

Small mixing bowl

Press Cancel button and Sauté button to heat up the sauce.

In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): thickening sweet-savory sauce with cornstarch mixture

Add green onion strips and give it a few quick stir.

Taste and adjust the seasoning with kosher salt and brown sugar if necessary.

Step 10
Serve Instant Pot Mongolian Beef


Serve Mongolian Beef immediately with Jasmine rice and other main & side dishes. 

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

Cooking Tips for Instant Pot Mongolian Beef


1. Why are we browning the chuck steak as a whole before cutting it up?

  • Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
  • Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
  • Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.

2. Can I use other beef cuts for this recipe?

  • Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!!

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.

Instant Pot Mongolian Beef

Make this classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.
4.86 from 7 votes
Print Rate This Recipe
Total: 1 hour 10 minutes
Servings: 4 - 6
Calories: 269
Author: Amy + Jacky

Ingredients

  • 1 - 1 ½ pound (518g) well marbled chuck steak
  • 1 (227g) large onion , sliced
  • 1 (50g) large shallot , sliced
  • 3 (11g) garlic cloves , roughly minced
  • 1 tablespoon (6g) ginger , roughly minced
  • 5 - 6 dried Chinese red chili (optional)
  • 2 (49g) stalks green onions , cut into 2 inches strips
  • 1 tablespoon (15ml) peanut oil
  • Salt & freshly ground black pepper to taste

Chicken Stock Mixture

Thickener

  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) water

Instructions

  • Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  • Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
  • Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
  • Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) light soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
  • Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
  • Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
  • Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
  • Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
  • Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
  • Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Nutrition:

Calories: 269kcal | Carbohydrates: 13g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 238mg | Potassium: 431mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 5.6mg | Calcium: 36mg | Iron: 2.3mg
Course: Dinner, Easy, Lunch, Main Course, Meat
Cuisine: American, Chinese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make classic Chinese takeout Easy Instant Pot Mongolian Beef Recipe (Pressure Cooker Mongolian Beef): tender, juicy beef in yummy sweet-savory sauce.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. New to pressure cooker – when you are bringing pot up to temp before browning do you use the glass or pressure lid ?

  2. Absolutely delicious. The meat was so tender – cut with a fork tender and the flavor was outstanding. I give it a 10 out of 10. So good!!

    1. Hi Adair,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The wording should be without flipping around.

      You will want to brown one side for 7 minutes and then flip and brown the other side for 7 minutes.

      Please take care & have fun cooking
      Jacky

  3. I am making this Mongolian Beef recipe for dinner tonight because I have made it several times already and it was delicious each and every time! I am so glad I found this recipe. The only thing I have changed is I add an additional Dried Chinese Pepper because I like the taste. Thanks so much for the recipe which I will make many times over.

  4. I happened to have two ribeye steaks, just under 1″ thick, in my fridge. I seared them for 3 minutes per side. Once the meal was cooked, there was quite a lot of liquid but I heated it for 3 minutes with the lid off and added the thickener and the result was very tender, flavorsome meat in a gravy that was just the right thickness (for me). Thank you for another great recipe (I also love your pulled pork).

    1. Hi sousquark,

      thank you for your question 🙂

      If I remember correctly, the steak was about 1.5″ in thickness.

      Take care & have fun cooking
      Jacky

  5. Hello Amy + Jacky,

    I tried the Mongolian beef for supper tonight. My wife, my 3 daughters (7,5 and 4) and myself loved it. They asked me to keep that recipe handy because it is so good. My wife even asked me to get a bigger chuck steak next time. It is really tasty. Thanks for this recipe.

    1. Hi Stacie,

      thank you for your question 🙂

      A frozen chuck roast will not brown as well so the flavor will have less depth.

      If you don’t mind a slightly less flavorful dish , brown it as best as you can and it will work with an extra 1 – 2 minute(s) cooking time.

      Take care & have fun cooking
      Jacky

  6. This doesn’t look like enough liquid in the recipe to come to pressure. Does the meat release enough juices for that to be successful, and not end up burning the ingredients?

    1. Hi Ann,

      Thank you for your question 🙂

      In this recipe, 1/2 cup of liquid will be enough to bring the IP up to pressure.

      The meat will also release juice as well.

      Take care & have fun cooking!
      Jacky

    1. Hi D,

      Is it a skirt steak? I would recommend making this on the stovetop as it will be super fast on a skillet.

      About 6 – 8 minutes for the steak.

      Have a great weekend
      Jacky

  7. Looks good. When you thicken the sauce with the cornstarch do you first remove the beef (and then put back in after it’s been added) or do you leave everything in the pot while stirring in the starch?

  8. Followed your instructions, would not change a thing! Was it ever wonderful!!
    Thanks for a GREAT recipe!
    5 stars for sure!

  9. I made this tonight , followed the recipe excatly and my family included myself just loved it !!! Thank you ! I wouldn’t change a thing !

  10. Love your creativity using chuck roast for this dish! The flavor was great and meat so tender. A bit salty for me but I’m heavy handed. Thank you for another great recipe. ?

  11. I understand why you suggest chuck roast as the preferred cut of meat. I want to try venison which is very lean. What are the suggested changes I should try.

    1. Hi Larry,

      thank you for your question 🙂

      We haven’t tested venison in the pressure cooker yet as they can be quite expensive here. Hopefully we can try it soon.

      Since venison is very lean, I would try browning the venison meat as suggested then slice them and pressure cook at high pressure for 1 minute + Natural Release.

      Take care & have fun cooking
      Jacky

  12. A quick question please.
    When the cooker is in natural release mode is it best to let it remain in “keep warm” or shut off power completely. Does this have any effect on the beef?

    1. Hi Mike,

      thank you for your question 🙂

      It will not matter as the actual keep warm function will not kick in before 70C-80C (well after the natural release occurs).

      Take care & have fun cooking
      Jacky

Your email address will not be published. Required fields are marked *

Send this to a friend