Pressure Cooker Mongolian Beef

Mongolian Beef Recipe - A pressure cooker version of PF Changs popular beef dish.

A pressure cooker version of PF Changs popular beef dish. Flank steak thinly sliced cooked in a lightly sweet, savory sauce until it’s melt in your mouth tender. 

Kelly, Just a Taste shared a picture of her Mongolian Beef recipe on Facebook and it looked fantastic. I had a request for a non-spicy Mongolian Beef pressure cooker recipe, so that was all the push I needed to turn her stir fry recipe in to a pressure cooker recipe.

Mongolian Beef Recipe - A pressure cooker version of PF Changs popular beef dish.

The original recipe is coated with cornstarch and quickly stir fried. In the pressure cooker, it’s best to add thickeners after you cook the beef, so you won’t get a crisp coating in the pressure cooker, but the beef will be much more tender with plenty of rich, flavorful sauce.

This recipe was a big hit with my family. It’s super easy to make and will definitely be making another appearance at our house soon.

Pressure Cooker Mongolian Beef

Yield: 6 servings

Pressure Cooker Mongolian Beef


  • 2 pounds flank steak, cut into 1/4" strips
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced or pressed
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoon cornstarch
  • 3 tablespoons water
  • 3 green onions, sliced into 1-inch pieces


  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
  2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
  3. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

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    Leave a Comment:

  1. Mel says

    I tired this as my 2nd recipe in my new stovetop pressure cooker.
    I used everything exactly as the recipe states, and I did not have any issues with burning of the liquid.
    But I did however have an issue with the soy sauce: it was wayyyy too strong. The next time I do this recipe, I will do maybe 1/4 cup soy sauce and either 1/4 beef stock or increase the water to 3/4 cup.
    I steamed my veggies separately while the beef was on pressure and served it with sticky rice.

  2. Alliey says

    This was a hit in my house tonight. I have an innate inability to follow a recipe to the letter, so I bumped up the amount of ginger significantly, and added a whole sliced onion in to cook with the beef rather than adding green onion at the end. I also added in a few handfuls of frozen broccoli after the sauce was thickened, and left it to simmer an extra couple minutes with the lid on, though not under pressure, until the broccoli had warmed through. Thanks for the solid foundation to riff on!

    • Barbara Schieving says

      Hi Alliey – so glad this was a hit! I love that you made it your own. It’s always great to add veggies to a dish whenever you can. I know I have a hard time eating enough otherwise.

  3. TammyM says

    I recently purchased an Instant Pot on sale and after an easy test of cooking sweet potatoes, I started looking for more ways to use my new toy. BRILLIANT! The meat is so tender! As if it had cooked for hours and hours! Used chuck roast that was on sale and also reduced soy / added bouillon per other comments. Can’t wait to cook this for friends!

  4. Jessie Garland says

    The original recipe was way too salty for me so I modified it slightly. I used only 1/4 cup of low sodium soy sauce and used 3/4 cup of water with a half beef bullion cube to give it more flavor. Also cut down on the sugar – used 1/2 cup instead of 2/3. Everything else stayed the same and it came out PERFECT. Thanks for the base recipe. It is now something I cook regularly.

    • Barbara Schieving says

      Hi Jessie – so glad you enjoyed the recipe and are adding it to your regular menu. Thanks for sharing your changes. It’s important to make a recipe your own.

  5. Keith Cookson says

    Hi Barbara, I live in the UK, and to get the measurements correct, what is a cup equivalent to in millilitres please?, the recipe looks amazing, and can’t wait to try it. Thanks

    • Barbara Schieving says

      Thanks Keith! According to Google there are 236 milliliters in a US cup. Enjoy the recipe.

  6. Letty says

    Hi. I really want to make this recipe tonight on my Instant Pot, but need to “paleo/primal” it up a bit. Do you know if substituting palm sugar and arrowroot for the brown sugar and cornstarch will work? I also plan on using tamari instead of soy sauce.

    • Barbara Schieving says

      Hi Letty – I haven’t tried it, but those substitutions should work just fine. Let me know how you like it. Enjoy!

  7. Hopey says

    My husband made this last night and it was WONDERFUL, question though reheated for lunch once warm its seemed to have a lot of grease. Do you know of a way to cut back on that
    Also someone at work loves it and wants to know if you can make it without a pressure cooker

    • Barbara Schieving says

      Thanks for letting me know how much you enjoyed it. 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. Here’s the stove top recipe I adapted the recipe from, the meat won’t be as tender cooked this way, but I’m sure it’s delicious

  8. Gary James says

    This recipe looks really good, and I’m planning on trying it out this evening. However, it seems like the photo shows far more of the dark meat sauce than what I’d expect from only a little over a cup of liquid called for in the ingredients. It lists only 1/2 cup water, 1/2 cup soy sauce, and 3 tablespoons of water. Everything else contains little moisture. How is this possible?

    Oh, one more question. How much rice did you prepare to serve with this recipe?

    • Barbara Schieving says

      Hi Gary – hope you enjoy it! The brown sugar will melt and contribute to the sauce as well. With only 12 minutes cook time, you shouldn’t be losing very much liquid, so you will have plenty of sauce.

      Since the recipe makes enough for six servings, I would make enough rice for six figuring 1/4 cup dry rice per person or 1 1/2 cups rice. Unless of course, you want extra.

      Thanks for the question.

  9. Sharon says

    I received an Instant Pot for Christmas and am having fun trying out recipes! This one is so good; a definite keeper! Also, thanks for posting one that isn’t too spicy as my husband and I cannot handle a lot of spice.

  10. Atti says

    This sounds very good…how much of a decrease in time might you suggest for a stovetop pc (gas burner, 15 psi ss pc)?

    • Barbara Schieving says

      Thanks Atti! You really shouldn’t need to make any change except on long or very quick cooking times. If I remember right the cooking time difference is 5%, so on this recipe 36 seconds less. Use the recommended amount of liquid for your pressure cooker and be sure and reduce your temperature to the lowest necessary to maintain pressure.

  11. LaUna says

    For really tender meat like Asian restaurants serve, add 1/4 to 1/2 tsp per pound of baking soda to the sliced meat and mix thoroughly. Let is set for about 20 minutes and then cook as usual. Do an Internet search for using baking soda as a tenderizer. You will see many, many sites and then you can learn all about it. I didn’t believe it until I tried it and it really does work.

    • Barbara Schieving says

      I hadn’t heard that trick before. Thanks for sharing. Although, this pressure cooker beef is pretty tender without the baking soda.

  12. Marjie says

    If I wanted to add steamed broccoli and carrots to this recipe, when would I place then in my Instant Pot?
    I’ve just started using the Pot and still have a lot to learn :-)

    BTW, thanks for this great recipe.

    • Barbara Schieving says

      Hi Marjie – I haven’t tried it, but here’s what I would suggest: cook the meat for 9 minutes, quick released the pressure; stir in the carrots and broccoli, then pressure cooker it on high for an addition 3 minutes followed by a quick pressure release.

  13. says

    Just opened front door and there was my brand spanking new InstantPot! This will be my very first recipe – it’s my very favorite beef dish on the PF Chang menu!!!!

    • Barbara Schieving says

      How fun! You’re going to love your new Instant Pot. When browning the meat in the Instant Pot Duo, use the Saute setting and press adjust so it adjusts to more (higher heat), then wait until the Instant Pot display says hot. Then the browning will go much faster and better. This is a great first recipe to try. Enjoy!

  14. Sherry says

    I thought it was fantastic. Better than our local Chinese restaurant. I cut back on the ginger though, not a big fan, but some is needed. I used chuck because that’s what I had in the freezer. I did not slice it up for browning, I kept it in big chunks. After it cooked, I removed the meat to a plate to make the sauce, because that’s a lot of meat in there! I added the sliced green onions to the final presentation, did not mix them in the sauce. The only thing I think it’s missing is either red pepper flakes or chili sauce, just a bit.
    I used my Instant Pot. Thanks Barbara!

  15. Carol says

    That looks so good. I’m gonna go searching in the deep freeze to see if I have some steak I can use for this-I know we’d love it.

    Thanks Barbara.

  16. Sherry says

    Barbara, did you pound the meat first?

    12 minutes for thin, already browned beef sounds like too long. ? I’ll be using my InstantPot.
    Can’t wait to try this.

    • Barbara Schieving says

      Hi Sherry – no I didn’t pound the meat first. You could use a shorter time, but I think a little bit longer time helps to tenderize the meat. I made it in my Instant Pot too. Enjoy!

  17. Robin DeMaio says

    Barbara did you take the meat out before throwing the cornstarch in the pot? The recipe doesn’t say to do that, but I usually have done that in the past….

    • Barbara Schieving says

      Hi Robin – nope, not this time. I just pushed the meat aside and added the cornstarch to the sauce. Then stirred the meat and sauce with tongs until the sauce thickened. Of course you could remove the meat if you preferred. Thanks for the question.

      • Elizabeth says

        Hi…I loved this dish!!! Easy and authentic. The only suggestion I would make is to use low-sodium soy sauce since it seemed a little too salty. I also added a tablespoon of chili paste. Delicious!!! Thank you for sharing!!!