Instant Pot Mongolian Beef
Stay home from the mall and make this dish instead! You’ll be glad you did!
Servings Prep Time
4-6servings 15minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Turn Instant Pot to sauté and adjust to more setting and add 1 tsp. of oil.
  2. Slice beef into approximately 1/4 inch thick slices. Keep your pieces of meat to about 1 inch by 2 inch pieces. Cut against the grain.
  3. Begin browning the meat on each side. Work in small batches, not overcrowding the pan.
  4. Once the meat is browned on each side, remove to a dish and brown the remaining meat.
  5. Once all the pieces of beef have been browned, add the broth and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
  6. Turn Instant Pot off by pressing Cancel/Keep Warm.
  7. Add ginger, garlic, aminos, fish sauce, coconut sugar, and honey and stir well to combine.
  8. Add meat back to the Instant Pot. Stir to coat each piece of meat with the sauce.
  9. Secure the lid, move valve to Sealing, press Manual, make sure it’s on high pressure. Set time for 12 minutes.
  10. The Instant Pot will take 3-4 minutes to pressurize.
  11. Allow to depressurize naturally. This will take about 10 minutes.
  12. Remove the lid. Press Keep Warm/Cancel, then press Sauté and adjust to More setting. Allow to simmer for 3-4 minutes.
  13. Mix arrowroot and water and add to the bubbling mixture. Stir quickly and allow to simmer for another minute to two.
  14. If you’re not quite ready to serve, reduce Sauté to Less or turn off entirely. It will keep warm for quite a while.
Recipe Notes

If you don’t have an Instant Pot, never fear. Prepare the recipe as instructed through step 8, substituting a heavy high-sided skillet for the Instant Pot. Once you’ve added your flavorings and meat to the pan, cover with a lid and reduce heat to low. Make sure your mixture is simmering and allow to simmer 45 minutes. Because your stovetop pan is not under pressure, enough moisture should have evaporated during the cooking process to produce a thick syrupy sauce. However, if the sauce is not thick enough for your liking, you can still add some or all of the arrowroot slurry to thicken.