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Instant Pot Mongolian Beef

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dinner
Cuisine: Asian
Servings: 2
Author: Chelsea LeBlanc


  • steamed Broccoli frozen or fresh
  • 1 Tbsp olive oil
  • 1/2 lb thinly slices lean beef sirloin
  • 2 chopped garlic cloves
  • 1/2-1 jalapeno
  • 1/4 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup honey
  • 1/2 cup water
  • 1/4 tsp ginger
  • 2 Tbsp water
  • 1 Tbsp corn starch
  • 1/2 tsp red chili flakes
  • 2 green onions


  • Steam fresh or frozen broccoli.
  • Turn on the Instant Pot to saute' mode. Add olive oil and brown each side of the thinly sliced beef. This should only take a couple minutes. You may want to do this is batches. Brown each side and place browned meat on a plate. Set aside. Turn off saute mode.
  • Combine the chopped garlic, jalapeno, soy sauce, rice vinegar, honey, 1/2 cup water, and ginger in a medium sized bowl.
  • Place the browned meat and sauce in the instant pot and set to cook for 8 minutes. Note if you double the recipe you may want to cook it for 10 minutes.
  • When the 8 minutes is up , quick release the Instant Pot and remove the beef.
  • Turn the pot on saute mode.
  • Combine 1 Tbsp corn starch and 2 Tbsp cold water to create a slurry.
  • Add the slurry to the sauce to help thicken. Add broccoli and beef.
  • Top with red chili flakes and green onion. Serve over a bed of rice.