Pressure cooker mongolian beef with onions

Pressure Cooker Mongolian Beef with Onions is a tender and flavorful dish, featuring seared flank steak cooked in a savory soy and brown sugar sauce. This quick method yields a restaurant-quality meal in under 30 minutes, perfect for weeknights or guests.

13 Jan 2026
Cook time 12 min
Prep time 15 min

Ingredients:

32 oz flank steak
1 tbsp salt
1 tbsp black pepper
1 tbsp vegetable oil
4 garlic cloves
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 tsp ginger root
2 tbsp cornstarch
3 tbsp water
3 onions

Pressure Cooker Mongolian Beef with Onions is a savory and tender dish that brings the flavors of a restaurant-quality meal right into your kitchen. Utilizing a pressure cooker not only accelerates the cooking process but also ensures that the beef becomes incredibly tender while absorbing the rich flavors of the soy sauce, garlic, and ginger. This dish is perfect for a quick weeknight dinner or an impressive meal for guests.

Instructions:

1. Prepare the Beef:
- Thinly slice the 32 oz flank steak against the grain. This helps tenderize the meat and makes it absorb the flavors better.
- Season the sliced flank steak with 1 tbsp salt and 1 tbsp black pepper. Toss to evenly coat the beef slices.

2. Sauté:
- Set your pressure cooker to the “Sauté” function and heat up 1 tbsp vegetable oil.
- Add the minced 4 garlic cloves and sauté for about 1 minute until fragrant.
- Add the seasoned flank steak slices to the pressure cooker. Sear the meat for 2-3 minutes, stirring occasionally until browned on all sides.

3. Make the Sauce:
- In a bowl, combine 1/2 cup soy sauce, 1/2 cup water, 2/3 cup brown sugar, and 1/2 tsp grated ginger root. Mix until the brown sugar is dissolved.

4. Pressure Cook:
- Pour the sauce mixture over the browned steak in the pressure cooker.
- Stir in the 3 sliced onions, ensuring they are evenly distributed.
- Secure the lid on the pressure cooker and set the vent to the sealing position.
- Cook on high pressure for 12 minutes.

5. Thicken the Sauce:
- While the beef is cooking, prepare a cornstarch slurry by mixing 2 tbsp cornstarch with 3 tbsp water in a small bowl. Stir until smooth.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Carefully open the lid, set the cooker to the “Sauté” function, and stir in the cornstarch slurry.
- Cook for an additional 2-3 minutes, stirring constantly until the sauce has thickened to your desired consistency.

6. Serve:
- Turn off the pressure cooker and let the Mongolian beef cool slightly before serving.
- Serve the Mongolian beef over steamed rice or alongside your favorite vegetables.

Enjoy your Pressure Cooker Mongolian Beef with Onions over a bed of steamed rice or with your favorite vegetables. This recipe offers a perfect blend of sweet, savory, and spicy flavors, and the pressure cooker ensures a hassle-free cooking experience. With every bite, you'll appreciate the tenderness of the beef and the rich, aromatic sauce.

Pressure cooker mongolian beef with onions FAQ:

What is the best way to know if the beef is done cooking?

The beef should be tender and easily shredded when done. After pressure cooking for 12 minutes, perform a quick release and check for doneness. If needed, you can cook it for an additional 2-3 minutes on 'Sauté' mode.

Can I use a different cut of meat instead of flank steak?

Yes, you can substitute flank steak with other cuts like sirloin or chuck roast. Just keep in mind that different cuts may require varying cooking times for optimal tenderness.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the Mongolian beef for up to 2-3 months.

What can I use as a substitute for soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both will provide a similar savory flavor.

Can I add vegetables to this dish?

Yes, you can add vegetables such as bell peppers or broccoli. Just make sure to add them with the onions, as they will cook quickly in the pressure cooker.

Tips:

- For an even more flavorful dish, marinate the flank steak in the soy sauce, garlic, and ginger mixture for at least 30 minutes before cooking.

- Cut the flank steak against the grain for even more tender pieces of meat.

- If you prefer a thicker sauce, you can increase the amount of cornstarch and water mixture to your liking.

- For added texture, consider garnishing with chopped green onions or sesame seeds before serving.

- Always allow the pressure cooker to release pressure naturally for the best texture and to ensure the meat is thoroughly cooked.

Nutrition per serving

6 Servings
Calories 350kcal
Protein 36g
Carbohydrates 30g
Fiber 0.68g
Sugar 24g
Fat 12g

Pressure cooker mongolian beef with onions