Instant Pot Mongolian Beef - Traditional Version

Whether you are short on time, patience or both, this Instant Pot Mongolian Beef makes for a quick, stress-free dinner. Tender strips of flank steak are marinated in an umami-rich brown sugared soy sauce to yield a decadently savory meal that is easy to make.
4 Servings Recipe By Pin Print
Instant Pot Mongolian Beef - Traditional Version


  • 1 ½ pounds Flank Steak, Sliced
  • ¼ cups Cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons peel and mince Ginger, Fresh
  • ¾ cups Soy Sauce
  • ¾ cups Brown Sugar
  • ½ cups grate Carrot
  • Make It Now / Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ¾ cups Water
  • ⅓ cups dice Green Onion (Scallion)

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Coat flank steak with cornstarch.
  3. Combine olive oil, ginger, soy sauce, water, brown sugar, carrots and green onions and add to inner pot.
  4. Place flank steak in inner pot.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 35 minutes.
  7. Naturally release pressure for 5 minutes and quick release remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat steak with cornstarch.
  2. Combine remaining ingredients and divide among indicated number of round freezer containers.
  3. Divide steak into freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Add water, lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 35 minutes.
  5. Naturally release pressure for 5 minutes and quick release remaining pressure.


Join the discussion
    1. Actually Andy, the soy sauce and olive oil serves as the liquid in this recipe and it will come to pressure just fine based on our testing!

  1. I’ve made this twice, once in the slow cooker and it was fantastic, and now once in my stovetop pressure cooker, which was less than fantastic. I ended up with a pretty thick layer of burnt sauce on the bottom. It was still edible and pretty tasty, but nowhere near as good as the first time. Is there a reason that you don’t include cooking directions for stovetop pressure cookers? It would be nice for those of us still “kickin’ it old school” or who are waiting to bite the Instant Pot bullet?

    1. Hi Erin, Thanks for your feedback. I’m so sorry this recipe didn’t turn out for you. We find that the Instant Pot is the most widely used and popular and our own personal favorite. We have used others and all of our freezer cooking directions are written for any electric pressure cooker. I hope you’ll try another recipe with us. Since you’re using a stove top pressure cooker, I might suggest reducing the cook time a bit since it burnt on the bottom. Do you also have a trivet you can place inside your pressure cooker? We’ve found that to be helpful when having issues with burning to place the meat on a trivet to avoid direct contact with the Pressure cooker. You can place cookware in an electric pressure cooker, I am not sure if this is the same for stove top pressure cookers. ~ OAMM

  2. I got the burn error too with my IP. I had reduced the sugar because we don’t eat much, and thought that would help but it burned anyways. I took everything out, cleaned off the bottom, added a bit more water and it’s cooking at pressure now.

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