Instant pot Mongolian Beef. Place beef in large resealable bag. Add corn starch; close bag tightly and shake to coat beef. Heat oil in Instant Pot on SAUTÉ setting.

A pressure cooker version of PF Changs popular beef dish. This (Instant Pot) Pressure Cooker Mongolian Beef is made with flank steak thinly sliced then cooked in a lightly sweet, garlic ginger sauce until it's melt in your mouth tender. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. You can have Instant pot Mongolian Beef using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Instant pot Mongolian Beef

It's 1-1.5 pounds of flank steak (, sliced across the grains).
Prepare 1 tablespoon of cornstarch.
It's 1 tablespoons of extra virgin olive oil.
Prepare 1/2 cup of brown sugar (or 2/3 cups for those with a sweet tooth).
You need 10 cloves of garlic (minced).
You need 1 tablespoon of fresh ginger (minced).
You need 1/2 cup of lite soy sauce.
It's 1 cup of water.
Prepare 1 tablespoon of rice vinegar.
You need 1 teaspoon of red pepper flakes (optional).
Prepare of Cornstarch Slurry.
You need 2 tablespoons of cornstarch.
You need 1/2 cup of water.
Prepare of Garnish.
You need 1/4 cup of green onions (chopped).
You need 1 teaspoon of sesame seeds.
Prepare of Hot chilli oil paste.

In this time, you can make the sauce. Mix the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, and red pepper flakes together in a small bowl and set aside. Instant Pot Mongolian beef is perfect with rice and steamed broccoli on the side (did you know you can cook broccoli with a zero minute pressure cooking time ?). Riced cauliflower also works in the place of normal rice.

Instant pot Mongolian Beef instructions

Heat up your pressure cooker: press Sauté, click on the Adjust button, select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT..
Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly..
Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well. Note: You can also skip browning the beef and just add it to the pot!.
If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted..
Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference. Note: You can also skip browning the beef and just add it to the pot!.
Stir well until all the ingredients are combined and coated in sauce..
Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins No time has passed.. Open the lid..
Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more..
Serve over rice and garnish with fresh chopped green onions and sesame seeds..

And for your knowledge here is a list of different types of rice and how to make them in the Instant Pot: Set your Instant Pot to the saute setting. Pour mixture over beef and stir to combine. Place the lid on and lock. Steam release knob should be set on "sealing". This Instant Pot Mongolian Beef is fabulously sweet and salty with lots of ginger and garlic flavor.