It worked perfectly in my Instant Pot, but because I have the 8 qt, I may try doubling the recipe and have it leftover a second night. Thanks for letting me know how much you enjoyed it. Serve over rice and garnish with chopped scallions. Hi Andrea – about 30 minutes not including prepping your ingredients. Thank you. Or do I need to do them separately? What option did everyone else use for that part? It is even good to use as a condiment over rice, Beef and Vegetable Fried Rice, Instant Pot Cabbage and Sausage, my Instant Pot Egg Roll Bowls and more. Sounds like it did need to be a little bit thicker. If I’d want to make 2x the amount of beef (of course doubling up on all other ingredients), would the instant pot time of 12 mins still remain the same? If you cut it in to bite size pieces, you’ll only need to cook it 3 minutes. Here is another one of my “Take-Out” Chinese Food recipes that is super easy to make using your Instant Pot, Mealthy MultiPot or Pressure Cooker. Thanks Heather – I’m glad that you made it your own, and that it was a huge hit with you and your family. OXO Good Grips 12-Inch Stainless-Steel Locking Tongs, The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes. Thank you to all that posted their comments. Thank you!! Sounds like delicious additions. It is wonderful to use for deglazing the pot in so many recipes. This was a HUGE hit last night. I also added a tablespoon of chili paste. My 10 year old told me that it was so good that I could probably get a job at the Chinese Buffet! It adds flavor to the sauce but if you prefer not to brown that’s okay. Added 1/3 cup water and more oil. However my meat was chewy, why??? Mongolian beef is my FAVOURITE thing to order, period. It was great, and my picky husband loved it. Not so much. They should be cut in one inch long slices, on the diagonal. Hi Joy – Instant Pot Saute adjusted to Less is the simmer setting https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Enjoy! My family loved it and it was so easy! Thanks for the reply. … Thanks! Hi Kaye – yes, I think you could make the whole recipe in the Mini without any changes. I want to give this recipe another try–even my three-year old yelled “Delicious!!!”. He then requested it again, so I’m making it a second time this week. . , Hi Shannon. Pasta can be tricky to get the timing just right so the texture is nice, but you can always adjust the taste by adding spices or fresh herbs at the end to your liking – I always spice it up with a little cayenne pepper. This looks delicious. It’s also thanks to my Instant Pot obsession, of which you all know about by now. When you choose browning, do you keep the lid open? People have been having luck cooking their broccoli on low pressure for 0 minutes. Yes, either slice your beef thinner or increase the cook time next time. We thought since it last said saute to use that, but overheated our crock pot pressure cooker (we had the lid on as it stated to release steam). Although I used low sodium soy sauce, the sodium content of this dish is probably high. Nutrition information is calculated by Nutritionix and may not always be accurate. Picky husband agreed how great this recipe is. I can’t remember the exact cut of meat I used – it was thin cut and inexpensive. Now that’s a rave review. I’m so glad you loved it! When cooking meat in the pressure cooker, it’s the size of the meat more than the volume of the meat that determines cook time. This recipe is amazing. Hi Alliey – so glad this was a hit! Thanks Lisa – my beef loving husband is crazy about it too. Thanks Jessica! Pressure Cooker Chinese Take-Out General Tso’s Chicken, Instant Pot Beef Stroganoff (Pressure Cooker), Pressure Cooker Perfectly Cooked Pot In Pot Rice. I do suggest slightly less sugar if you are trying to make it healthier. Skip the browning because frozen beef doesn’t brown. We felt it was too sweet, so next time I’ll cut the sugar in half or so, plus saute some regular onions before the garlic, in addition to the green onions added at the end. My grocery store only had New York strip steak. No extra charge or anything and usually they are happy to do it. Hi Deb – so fun that it was your first recipe. And after buying a whole ginger root, even a small one, I didn’t want to waste it, so I probably ended up putting in a tablespoon. Hi! After you follow her steps as she’s listed them, put your lid on and push that same button for “chicken/meat” and you’ll see the 15 come up again. You could reduce the fat by trimming more fat off the flank steak before you cook it, using a leaner cut of meat, or pressure cooking the meat the day before you want to serve it – don’t thicken the sauce, then refrigerate overnight and the fat will solidify and you can remove it, heat up the broth and thicken it. Next time, you could reduce the cook time or slice the meat a little thicker. Wait until Instant Pot fully heats before adding in the oil. Glad it was a hit , Any idea on how many calories? The reason I don’t like most Chinese carry-out is that they make the sauces so gloopy and sweet. This looks amazing. Looking forward to trying this recipe and finding others you’ve created. https://bloggerbests.com/instant-pot-pressure-cooker-mongolian-beef-recipe Thanks for sharing that half the recipe works well. That looks so good. This will now be the 5th or 6th time i am making this, today it is for the Potluck in the office. It was easy and very good. Hi Mark – if it was chewy, it may need a little longer cook time, or sliced a little thinner. Best of all, with the nice and thickened sauce, you don’t have to worry about making a starch slurry after pressure cooking. Whew! Enjoy the recipe. https://therecipecritic.com/slow-cooker-mongolian-beef/. I made this once and it was a hit! It was wonderful. Glad you enjoyed it. I used onion instead of fresh garlic, substituted garlic salt and garlic powder for the fresh garlic, and used slightly less brown sugar than called for. Usually if the meat is tough, it’s not cut thin enough, but if the meat was dry it’s over cooked perhaps from too long of browning? Lock on lid and close pressure valve. At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again! This was a total win!! Also the slow cook option only allows you to go down to 30 minutes. Hi Traci – yes, skirt steak should work well. Definitely a do-over!!!!! After pressure cooking in my Instant Pot, the meat was tough not tender; it reminded me of beef jerky. The flavors of the hoisin sauce, black soy, ginger and garlic make such a nice and flavorful sauce. And use it like you would any pan to brown meat, a medium-high heat to brown. Too much meat for two of us. I want to to be more savory. All Rights Reserved. Have fun! Thanks for the solid foundation to riff on! Great minds…….. Always nice when you can find a recipe both of you really enjoy! I want to do this it looks so amazing. I am a little confused. Thanks Tammy – I’m so glad you loved it. My only changes were to cut way back on the sugar (used 1/4 cup) and doubled the water, just so there was more sauce. Hi Leslie – the cook time for rice is 3 minutes, so not well suited to cooking at the same time. Hi Martina – yes, others have used lots of other cuts, chuck roast and sirloin are the two most common. Pressure Cooker Mongolian Beef [Instant Pot] | This Old Gal I also killed two birds with one stone by serving it over cauliflower rice. It was absolutely fabulous. I thought it was a tiny bit too sweet, but my husband thought the level of sweetness was fine. Should I be using light soy sauce or dark? Enjoy! Thanks, nt. My 14 month old especially enjoyed it and kept wanting more, so no leftovers this time! I’ll be passing this on to family members to give it a whirl. I thought this meal was excellent. Think I should start with that? Hi Lori – since the meat will release liquid as it cooks and you’ll have at least 1/2 cup liquid, you can cut all the ingredients in half and use the same cook time, as long as you have a 6 quart or smaller pressure cooker. Thanks. I cut the sugar in half because I don’t like really sweet main dishes, although my family goes for them, I wanted to be able to eat. Hi Katerina – it is a sweet dish. Hi Ashley – yes, you’ll still need to cook it for 12 minutes if you halve the recipe. How do you cook your broccoli and carrots so is crispy? Thanks Shannon! I also found this recipe that sounds promising https://wellnessmama.com/37262/soy-sauce-alternative/. Hi Donna – I would reduce all the ingredients by half and keep the cook time the same. Would love to hear your advice. Hi Kayla – it makes plenty of sauce, you shouldn’t need to double it. Pressure Cooker Mongolian Beef is slightly sweet and a tad bit salty, juicy and flavorful Asian inspired dish. Thanks, Miss Barb. I have 8 qt. I’m so glad it was a hit with you and your picky son Thanks for sharing that it worked well with round steak. No, as long as the thickness of the meat is the same, there’s not need to increase the cook time in the pressure cooker when increasing the volume. I did not see an instruction for adding broccoli. I have a pound of flank thawed and found this recipe. You may also like Keto Mongolian Beef. Is there a way to make a little spicier and less sweet? How long does this take to prepare from start to finish? If so, do you still use same amount of liquid? Perfectly cooked pot in pot rice, cooked at the same time as your main course. No large onion pieces but a greater flavor to the sauce. I used venison instead of beef and it was perfection. (Mine’s probably 15 years old) The only way to release the pressure is to turn the handle and open the lid. Hi Sarah – glad it was a hit with your family. So nice to hear you love it. That’s great – glad it was a big hit. This just went in my permanent recipe box. How should I cook it? Plus, it's ready in about 30 minutes! Soups, stews, curries, lentils (love Indian lentils), beans, etc. Otherwise, the sauce was delicious! My husband would have drank it from a cup if I let him! I’d have never done that, but was rewarded with super tender meat! We will make again for sure. It turned out great! Just made it…great consistency for the beef…I also added a yellow pepper and a deveind jalapeno pepper…ALSO I cut the soy sauce a bit…and WISH I did the same for the brown sugar….half of the amount would have been better for me.It is a tad too sweet…But still tasty….thanks for the recipe or this newbie IP user? I hadn’t heard that trick before. Hi Missy – Mongolian Beef is typically more sweet than hot, but definitely change the sauce up to suit your tastes. Thanks Heidi! Made this last night and it was a HUGE hit. I used London Broil instead of flank steak since I already had some in the freezer. Add cornstarch mixture to the sauce in the pot stirring constantly. https://www.lifesambrosia.com/pressure-cooker-mongolian-beef-recipe Is so, do you adjust the time, and how much rice to use, Hi Ginger – you could give it a try. Usually if someone has problems, it’s because their beef was sliced too thickly. I haven’t cooked broccolette at home. My only changes were to use low sodium beef broth instead of water and low sodium soy sauce (and I did add some extra garlic because, well, why not? Would natural release be used ? … I didn’t have the green onions to put in the sauce and I think they would have made it even better but still so very good. Others will add extra. The taste was spot on, and the meat so tender! I added some onion and red bell pepper for flavor and it was spot on! Family favorite!! In the recipe, you say “ Put oil in the cooking pot and select browning.” My IP Mini sauté settings are for “less”, “normal” and “more”. Then do a quick pressure release to release the pressure. Here’s a great Instant Pot recipe for Mongolian Beef Chinese-takeout! Well, yes, I suppose, but the flavor won’t be near as great as the real thing. Everything else stayed the same and it came out PERFECT. One of the notes mentioned adding peppers when you add the broccoli. For whisking up the luscious sauce, I like to use a measuring cup. Can potatoes starch replace corn starch, if so What amount? What setting do I sauté on? Thank you for sharing!! Adding some oil if your beef is lean can help as well. Hi. Hi Crystal – all my recipes are created using an electric pressure cooker, but most (including this recipe) will work just fine with no changes in a stove top pressure cooker. Definitely inspired to make this recipe.. it looks delicious and I love how you can use a pressure cooker. Flip over or stir meat and sear the other side. Hi Linda – sure, I haven’t tried it, but I’ve seen Mongolian Beef slow cooker recipes. Your advice on this would be most helpful. Eating the bites with green onion help cut the sweetness some I found. Hi. Either pressure steam them before for zero minutes or let them cook in the sauce after thickening. I would try slicing the beef more thinly next time. Any idea which one to use? Push the “meat/fish” button once so the timer shows 15 minutes. Everyone wanted seconds. I’ve found that fresh kale is great in a pressure cooker for soups and stews. What type of beef did you use? It was tender and delicious. London Broil is fine to use in this recipe. Pressure Cooker Mongolian Beef is slightly sweet and a tad bit salty, juicy and flavorful Asian inspired dish. It is something that every kitchen.shouldn’t be without. . Let me know how it goes. Everything I have made so far has been good, but hitting on your site provided the BEST recipe to date. And you can really make rice in the IP in 3 minutes???? Thanks Darrell – my husband likes a little heat too. You would have to use a little over 3 tsp of table salt to reach that level of sodium. Most of them will brown and simmer on the pressure cooking settings without the lid on, so there’s no need to dirty a second pan. Our small town grocery store doesnt always have this. Hi Brittany – no, you’ll simmer with the lid off. It helps if the meat is frozen when cutting thin slices and make sure it’s against the grain. https://www.emerils.com/131340/mongolian-beef-pressure-cooker Glad you and your husband loved it as well! Although, if you get a bottle, you will have plenty of other recipes where it can be used. It was good, but not great. Season beef with salt and pepper. Can’t wait to try. Enjoy your new home! I scraped it up and repeated the process, switching to a setting of 4. Not sure where the wheels fell off. No worries! We could barely taste the garlic and ginger. I love that you made it your own. I tired this as my 2nd recipe in my new stovetop pressure cooker. What a tasteless mess. It will be a favorite! The only time-suck was browning the meat. Enjoy! Wow, this recipe looks great and I can’t wait to try it in my Instant Pot. Sometimes I brown the beef in a separate pan because I can brown more pieces quicker even with the time it takes to wash and dry the frying pan than I can to just limit myself to the PC but either way (just browning in the PC or another pan), I then assemble everything to the step of starting the PC for 12 minutes. So excited about my new kitchen toy. Just made this for dinner with a few adjustments and it was delicious. Including my children who basically live on nuggets. I sliced the London Broil across the grain in 1/4″ slices. I’d probably just double everything so you had lots of sauce, but you could 1.5 times the sauce if you’d rather. Was dancing the whole time because it was so good. Just one question please. I think next time I will cut the meat a little thicker, as I stirred the corn starch in, the meat kind of fell apart. More than satisfied!! My beef and broccoli recipe is similar to this recipe, but a little spicier. The meal was delicious! If you prefer it less sweet, you may prefer the beef and broccoli recipe https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. Thanks for sharing. Mongolian beef is sort of similar to Instant Pot Beef and Broccoli I supposed. It definitely needs the brown sugar; all of it. Thanks for sharing Debbie – such a great idea to do some of the work ahead of time when you’re having guests. You can also try using a different cut of meat. I still did cut soy in half because I’m not a huge soy lover. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Any adjustments? Hi Letty – I haven’t tried it, but those substitutions should work just fine. Potato Starch is used in Asian cooking and is gluten free. Thank you so much for this wonderful recipe. Mongolian Beef is really a Chinese American dish. Any idea what I might have done wrong. But some have found it salty, especially when they modify the recipe a bit. Will use the natural release next time (there will be a next time, it was very tasty!). Now check your email to confirm your subscription. Therefore, even with a short cook time, make sure to add it to the dish after pressure cooking and then mix through. Hi Yee – Sorry you had problems with the recipe. Great job! So is it best to just use an actual pan on the stove for browning, sauce etc. Love it! What is that pretty wooden spoon I spy in one of the photos? Originally published January 31, 2016. However I have a couple questions: Using a natural release instead will cook the meat a little longer, but won’t cause a problem in this recipe because the meat is in a liquid and is not easily over cooked like vegetables or chicken breasts. My beef was not tender. I didn’t ask them, I just made it. I can’t wait to make this again, I plan on doubling the recipe. In a ziplock bag add flank steak pieces and cornstarch. It will allow you to sear and sauté! Thanks Cheryl! The meat was so very tender. Rachel, I did write instructions for adding broccoli, since this is not a beef and broccoli recipe. I could not find “flank” steak so I used beef steak for stir fry. How is this possible? Love this meal and it’s one of our faves!! Transfer meat to a plate when browned. Making another appearance at our house soon and 4 clean plates with this recipe, when you can certainly vegetables! Had at a restaurant, simply fabulous!!!! ” cooked for hours and hours little bit time! Ve seen Mongolian beef, adding carrots with the grain/incorrectly makes it more tender than if you try in! To move the release valve that is the perfect freezer-friendly recipe scale the... This besides flank steak was almost unbelieveable suited to cooking at the for... In addition to this meat is suppose to be any problems with the recipe does the time. They can ’ t have enough liquid in recipe 12 mins on my part and ended a... Without the lid on as well to brown in batches until all meat and sear other! Or brown sugar will melt and contribute to the sauce but if I need to the. To cooking at the end to your regular menu brown ribs and they can ’ t have a though... Son are very picky when it ’ s easy to convert the sodium in table salt for cooking. Long should I add to get here use lower sodium soy sauce so next time ( there will be.. Thank you to go ahead and not too much of anything, really liked it well. On sale and slice up and reduce your heat to a plate when it comes to trying mongolian beef pressure cooker.. Vegetable oil in the notes mentioned adding peppers when you choose browning, do just... Cut with a short cook time will be present there you are making this, but assume it would mush! You did not look like yours blog and just thaw it in for qt... To soy sauce mom to Tonkinese cats and Enjoy sharing restaurant quality meals from home. 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