Instant Pot Mongolian Beef and Green Beans – Love the taste and convenience of Chinese carryout, but hate shelling out the cash for it? This Instant Pot recipe changes all that!
My kids are crazy about carryout Chinese food. And let’s be honest, my husband and I are pretty crazy about it, too. One thing I’m not crazy about, however, is paying for said carryout. As much as I’d like to spend the money on the convenience of it all, with a family of hungry boys the cost can really add up.
So often, the work it takes to recreate the taste of carryout Chinese food in my kitchen doesn’t seem worth the effort. Today’s recipe for Instant Pot Mongolian Beef changes all that! It only takes 10 minutes to prep and 15 minutes to cook, putting dinner on the table in less than 30 minutes with only one dirty pot. That’s about how much time it takes my family to decide what carryout they’d like to order… And then there’s also the time it takes for someone to pick it up! Not to mention, making my own is a fraction of the cost of carryout.
This Instant Pot Mongolian Beef is sooo good, too. It’s got all the sweet and savory goodness of the restaurant variety. I also load my version up with green beans and red peppers, making it a healthier weeknight option for my hungry family.
There’s only one problem with this homemade Mongolian Beef recipe. It will be so popular that the kids probably won’t leave you any leftovers. Now, that’s a real disappointment!
Love the taste and convenience of Chinese carryout, but hate shelling out the cash for it? This Instant Pot recipe changes all that! *The dish is best if served on a bed of jasmine or white rice.
Instant Pot Mongolian Beef and Green Beans
Ingredients
Sauce
Mongolian Beef and Green Beans
Instructions
Notes
David Honsinger says
What makes this an Instant Pot recipe? You never use the pressure cooking function. All you’ve done is exactly the same as cooking it in a saucepan on the stovetop: 15 minutes of sautee mode.
Rachel says
Hi David! That’s the fun of the Instant Pot. Not everything has to be done under pressure! This is great if you’re trying save on dishes. This recipe would also be good for someone in a college dorm or studio apartment who doesn’t have access to a full kitchen.
Donna says
I tried it in the instapot, but finished it on the stove. Also, I thought that 3/4 cup sugar was too much. It was very sweet.
Jay says
I’m agreeing with David. Unfortunately I have a bad habit of not reading the recipe thoroughly before starting, so when I got to the end I’m going wait! I need to do the pot-in-pot rice! So the flavors had a chance to meld while I grabbed the other IP and did the rice. Having said that, it was very good and I will being doing this again….in my wok.