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Instant Pot® Mongolian Beef

Prep Time8 mins
Cook Time18 mins
Servings: 4
Calories: 424kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board
  • Small Bowl
  • Whisk or fork

Ingredients

  • 1.5 pounds Beef Stew Meat
  • 3 Tbsp Cornstarch
  • 1 Tbsp Olive Oil
  • 0.5 cup Brown Sugar
  • 5 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, peeled, minced
  • 0.5 cup Soy Sauce
  • 1 cup Water
  • 1 Tbsp Rice Wine Vinegar
  • 0.25 tsp Red Pepper Flakes

Instructions

  • In a small bowl, combine the brown sugar, garlic, ginger, soy sauce, water and rice wine vinegar.
  • Add the olive oil to the Instant Pot bowl and press the “saute” button. Add the beef stew meat and sear for about 3 minutes, stirring occasionally. Sprinkle 1 tbsp of the cornstarch over the meat and stir.
  • In a separate small bowl, combine the remaining 2 tbsp cornstarch with ¼ cup of water and set aside.
  • Pour the soy sauce mix into the bowl over the meat and stir. Place the lid on the Instant Pot and seal, positioning the steam valve to the ‘seal’ setting. Press the “manual” button and set the timer for 10 minutes, cooking with high pressure.
  • When the time is complete, let the pot sit for another 10 minutes before releasing the remaining steam and opening the lid. Add the cornstarch mix to the pot and stir well. Place the lid back on the Instant Pot to keep it warm and let it sit for another 5 minutes.
  • Serve while hot!