Are you looking for a delicious Instant Pot recipe for dinner? This Instant Pot Mongolian Beef & Broccoli recipe is easy and amazingly flavorful!
I love Chinese Food. One of my favorite things to order when we go out for Chinese food is Mongolian Beef. The beef is always so tender and the sauce is always super flavorful.
However, we rarely go out to eat anymore since we live so far outside of town. We’ve slowly been teaching ourselves to make Chinese food, so I decided to give Mongolian Beef in the Instant Pot a try.
While it looks like there are a lot of ingredients in the recipe, it’s a very simple recipe to make. The Instant Pot is seriously a life saver. Meals like Mongolian Beef come together quickly, and the meat is always tender – especially when you choose grassfed beef like we get from ButcherBox.
Everyone in the family loved the flavor of this awesome dinner, and it will surely make it into our dinner rotation regularly. Give this Mongolian Beef recipe a try in your Instant Pot, and let me know how you like it!
If you’re looking for more Instant Pot recipes, check out these cookbooks:
- Instant Pot Cookbook: 550 Easy and Delicious Mouthwatering Instant Pot Recipes For Fast and Healthy Meals
- Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users.
Instant Pot Mongolian Beef & Broccoli Recipe
Ingredients
- 2 pounds flank steak sliced thinly against the grain
- 1.5 tablespoons sesame oil
- 3 teaspoons minced ginger
- 3 teaspoons minced garlic
- 1 cup gluten free soy sauce
- 1/2 cup filtered water
- 1/2 cup brown sugar
- 3 tablespoons filtered water
- 2 tablespoons cornstarch
- 1 pound broccoli chopped into bite-sized pieces
- Green onions chopped or cut however you desire
- 5 cups Cooked white rice
Equipment
- Plate
Instructions
- Turn your Instant Pot onto the Sauté setting and let it heat up.
- Add the Sesame Oil to the Instant Pot and let the oil heat up. (The oil is considered heated when you can add 1 very small drop of water and it starts popping. Be sure to stand back to avoid getting hot grease splattered on you.)
- Add enough of the steak to cover the bottom of the Instant Pot, brown the meat, then remove the meat and set aside. Do this in smaller batches until all of the meat is browned. (If you try to brown all of the meat at once, it won't typically brown evenly.)
- Add the minced garlic and ginger to your Instant Pot and sauté it for 1-2 minutes.
- Add the soy sauce, water and brown sugar to the ginger and garlic and stir until well combined.
- Transfer the browned beef back to the Instant Pot, seal the lid.
- Use the Meat setting to cook the meat mixture for 8 minutes.
- When it's finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released.
- Add the chopped broccoli to the meat mixture and use the Meat setting to cook everything for 3 minutes.
- When it's finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released.
- Whisk together the cornstarch and 3 tablespoons water until it's smooth, then add that to the Instant Pot. Stir it constantly until the Mongolian Beef sauce is thickened. (This should only take a couple of minutes.)
- Add the green onions to the Instant Pot and let it cook on Sauté for 3-5 minutes while stirring it constantly. (Cook until your green onions are cooked to your desired preference of tenderness.)
- Serve your Mongolian Beef and Broccoli over cooked white rice.
