Instant Pot Mongolian Beef Recipe (Freezer Meal) (2024)

This family dinner recipe is sweet and tangy with tender flank steak made in no time. Instant Pot Mongolian beef is an absolutely delicious meal that everyone will love.

Instant Pot Mongolian Beef Recipe (Freezer Meal) (1)

I love cooking this Instant Pot Mongolian Beef recipe for a quick dinner that everyone loves!

Some of my favorite family dinner recipes are made in the Instant Pot.

Instant Pot Mongolian Beef Recipe (Freezer Meal) (2)

Our Instant Pot Mongolian beef recipe is great for those busy nights where you want something with great flavor, without having to put all of the time and work into it.

You can have this dish done less than an hour without compromising on the flavor of the dish.

You can also make our Slow Cooker Mongolian Beef recipe if you do not have an Instant Pot yet!

Both versions of the dish will pair wonderfully with our Easy Homemade Rolls recipe or our Cheesy Garlic Green Beans.

Watch us make this Instant Pot Mongolian Beef! We share our favorite Instant Pot Recipes each week on our YouTube channel, make sure to follow along!

Ingredients Needed Our Instant Pot Mongolian Beef:

  • Flank steak
  • Olive oil
  • Minced garlic
  • Soy sauce
  • Water
  • Brown sugar
  • Fresh minced ginger
  • Cornstarch
  • Green onions

How To Make Our Mongolian Beef:

To start, get out your Instant Pot, plug it in and turn it on by pressing the SAUTE button, as well as adding in the olive oil.

Instant Pot Mongolian Beef Recipe (Freezer Meal) (3)

When the oil begins to sizzle, brown the strips of flank steak in the oil until all of the meat has been cooked.

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Once the meat is done, transfer it to a plate while you continue with the rest of the recipe.

Then add the minced garlic to the oil and saute it for about a minute.

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Next, add in the soy sauce, ½ cup of water, brown sugar, and minced ginger. Stir everything in the inner pot until it is combined.

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Now, add back in the browned steak and place the lid on the Instant Pot making sure the valve is turned to the SEALING position.

Then, press the MANUAL or PRESSURE COOK button and set the timer for 11 minutes.

When the timer has gone off, turn the valve to the VENTING potion to do a quick release of the pressure from inside the Instant Pot.

In a small mixing bowl, combine together the cornstarch and 3 tablespoons of water and whisk it together.

Once the cornstarch mixture is well combined, add it to the Instant Pot, constantly stirring the sauce.

Press the CANCEL button and then the SAUTE button and allow the sauce to come to a boil, still stirring the sauce, letting the sauce thicken.

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After the sauce has thickened, stir in the green onions and serve everything over rice and dig in!

Kitchen items you’ll need for this Instant Pot beef recipe:

  1. Instant Pot (THIS is a great one!)
  2. Spatula
  3. Plate
  4. Small mixing bowl

Things You Might Not Have Known About!

Did you know that making your own brown sugar is actually super simple to do? For a while I had not even thought about making it, but one day I was making a recipe found out half of the way through that I did not have enough brown sugar.

Using the Kitchn’s instructions on how to make brown sugar at home I was able to make what I need (plus more for later) in no time! It is extremely simple, you need to try it.

Want More Easy Dinner Ideas?

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!

Our newest cookbook is all about Pressure Cooking. If you love our Instant Pot recipes, this is the cookbook for you!

INSTANT COOKING with Six Sisters’ Stuff <—– Click here to order!

How to turn this into a freezer meal:

  • Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
  • When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!

Try These Instant Pot Recipes For Your Next Easy Dinner Recipe!

  • Instant Pot Cheesy Chicken and Pasta Recipe
  • Instant Pot Cheesy Chicken and Rice Recipe
  • Instant Pot Turkey Breast Recipe

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Instant Pot Mongolian Beef Recipe (Freezer Meal) (8)

Serves: 6

Instant Pot Mongolian Beef Recipe

Sweet and tender flank steak, this Mongolian Beef comes together in no time using your Instant Pot for an easy dinner your family will love!

Prep Time 6 minutes mins

Cook Time 11 minutes mins

Pressurize Time 10 minutes mins

Total Time 27 minutes mins

PrintPin

Ingredients

  • 2 pounds flank steak cut into 1/4" strips
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1/2 teaspoon fresh ginger minced
  • 2 Tablespoon cornstarch
  • 3 Tablespoons water
  • 3 green onions sliced into 1-inch pieces

Instructions

  • Put oil in the cooking pot and press SAUTE.

  • When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer Meat to plate once browned.

  • Add the garlic and saute one minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

  • Add browned beef, place lid on top of Instant Pot.

  • Press the MANUAL or PRESSURE COOK button.

  • Set timer for 11 minutes.

  • When cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.

  • Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly.

  • Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice.

Video

Notes

For added heat, feel free to sprinkle red pepper flakes on top when serving.

How to turn this into a freezer meal:

  • Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
  • When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 346 kcal · Carbohydrates: 28 g · Protein: 35 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 91 mg · Sodium: 1170 mg · Potassium: 606 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 60 IU · Vitamin C: 1 mg · Calcium: 62 mg · Iron: 3 mg

Equipment

Recipe Details

Course: Main Course

Cuisine: Chinese

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Join The Discussion

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  1. Rusty says:

    Fantastic recipe! I did double up on the ginger, as that is a flavor we really enjoy in our home. It turned out great and was ohh so easy!

  2. Judy See says:

    We really liked this reciepe. My sons liked it so much that we have it in our rotation. Trying is on 16yrold Grandson next week.

  3. Marie Smith says:

    When you make this to freeze, do you cook the steak first?

  4. Momma Cyd says:

    You can sear the meat barely on each side. Sometimes we skip that part and throw everything into the freezer bag. It's up to you. It will work either way.

  5. marsha l masi says:

    Can you use a rib eye steak instead of the flank steak.?

  6. Momma Cyd says:

    Rib eye should work too. Flank steak is more flavorful.

  7. Amber C says:

    How would you adapt the directions for cooking in a slow cooker instead?

  8. Momma Cyd says:

    We have this recipe for the Slow Cooker too. https://www.sixsistersstuff.com/recipe/slow-cooker-mongolian-beef/

Instant Pot Mongolian Beef Recipe (Freezer Meal) (10)

About The Author:

Lauren

Lauren lives in Sacramento, California with her husband, Jon, and her three cute kids. In her spare time she loves listening to podcasts and spending time with her family.

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Instant Pot Mongolian Beef Recipe (Freezer Meal) (2024)

FAQs

What is the best meat to cook in a pressure cooker? ›

Best Cuts for Your Pressure Cooker/Instant Pot

You can cook any cut in a multi-cooker, but we recommend those from the chuck and round. These beef cuts typically take hours to prepare using braising and roasting methods.

Can you put raw meat in a pressure cooker? ›

Diced Meat

Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.

How long does it take to cook frozen beef? ›

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. For example, if fresh meat takes one hour to cook, the same meat cooked frozen would take 1 1/2 hours.

How many minutes per pound to cook a frozen roast beef? ›

How Minutes Per Pound. Cooking frozen roast beef takes about 50% longer than cooking unfrozen roast beef. You should cook medium-rare roast beef for about 30-35 minutes per pound, and medium roast beef should be cooked for about 40-45 minutes per pound.

Do I need to brown meat before pressure cooking? ›

Brown it

Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.

Is it better to slow cook or pressure cook beef? ›

This completely depends on the type of meat you are planning on cooking. Because slow cookers take longer to cook, they are better suited to breaking down fat in meat while adding moisture. So if you are planning on cooking a whole rump beef, then a slow cooker is a better choice.

Can you overcook meat in a pressure cooker? ›

Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes. Be sure to follow instructions carefully; at this speed, it's easy to overcook things in mere minutes.

Can I cook frozen ground beef without thawing? ›

Place one pound of frozen ground beef in the skillet. Sear for four minutes, then flip the block and scrape the cooked beef off with tongs or a wooden spoon. Continue this process of searing, flipping, and scraping until the block is small enough to chop into pieces. Add your seasonings or sauces, and enjoy!

How long does fully frozen ground beef take to thaw? ›

It depends on the method and how much beef you have to defrost! With the fridge, it could take a day or two. Thawing in cold water can take one to two hours. The microwave, however, typically takes less than 10 minutes.

How good is frozen ground beef after thawing? ›

After thawing, use ground meats, poultry, and fish within one or two additional days, and use beef, pork, lamb or veal (roasts, steaks, or chops) within three to five days. For more information about thawing, please see The Big Thaw.

Do you cover meat with liquid in a pressure cooker? ›

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Can I put frozen meat in my Instapot? ›

Yes, it is safe to cook frozen food in a pressure cooker or an electric pressure cooker like an Instant Pot.

Is it better to cook a roast frozen or thawed? ›

Placing the frozen roast in any cooking device increases the overall time needed for the meat to cook, as the meat must first thaw before it can properly cook through. This fact also impacts how evenly your roast cooks.

Can I put frozen meat in a slow cooker? ›

It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.

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