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Instant Pot Mongolian Beef – PF Chang’s Copycat

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This PF Chang’s Copycat Instant Pot Mongolian Beef is thanks to my Disneyland obsession. If you’ve been to Disneyland, then you know that there is a PF Chang’s restaurant in the Garden Walk area along with Bubba Gump’s, another of my faves! I’m pretty sure that the reason I love to travel is trying out all the different restaurants and PF Chang’s is one of my favourites to stop in at. For research purposes, of course!

 Mongolian Beef
Mongolian Beef

It’s also thanks to my Instant Pot obsession, of which you all know about by now. This was SO easy. I literally popped it onto my counter and fried up the beef while washing dishes between stirs. Because it’s so portable, I pretty much use it anywhere I need to.

Mongolian beef is my FAVOURITE thing to order, period. It’s sweet and savoury and oh, when you pile it on a bed of steaming hot white rice?

HEAVEN.

PF Chang's Copycat Instant Pot Mongolian Beef

And the best part?

Taste tested by all four of us and given a resounding FOUR thumbs up from everyone involved. Oh, thank the Lord that my daughter is finally eating all sorts of flavoured dishes. She actually loved this mongolian beef.

Now the next part of my plan is to get her to actually start eating the P.F. Changs Mongolian beef. One step at a time. The kid still loves plain rice above all else. At the age of 12. Sigh.

PF Chang's Copycat Instant Pot Mongolian Beef

Now even if you haven’t eaten at PF Chang’s, trust me when I tell you that you need to include this in your dinner rotation. Give it a whirl!

Happy cooking!

Karlynn

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PF Chang's Copycat Instant Pot Mongolian Beef.. #mongolianbeef #instantpot #recipe #beef

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PF Chang's Copycat Instant Pot Mongolian Beef

PF Chang's Copycat Instant Pot Mongolian Beef, you can now make it at home any time you want! (PS it's better at home!)
4.29 from 7 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Course
Dinner
Cuisine
American
Servings
4
Calories
485
Author
Karlynn Johnston

Ingredients

Meat

  • 1.5 lbs thinly sliced flank steak OR rouladen cut steaks the easiest!, sliced ACROSS THE GRAIN
  • 1 tbsp canola oil

Sauce

  • 1 cup of soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1/2 tsp powdered ginger or 1 tbsp freshly minced ginger
  • 2 tbsp minced garlic
  • 1 tbsp rice vinegar

Thickening Sauce

  • 1/2 cup water
  • 3 tbsp corn starch

Instructions

  1. Press the saute button on your Instant Pot.
  2. Fry the beef strips in the oil until browned.
  3. Whisk together the sauce ingredients and mix into the beef.
  4. Place the lid on top and seal. Press the MEAT button and cook for 10 minutes, followed by a manual release.
  5. Whisk together the thickening ingredients then quickly whisk into the pot. Press the saute button and cook, stirring, until the sauce has thickened.
  6. Serve over rice.

Nutrition Information

Calories: 485kcal, Carbohydrates: 50g, Protein: 42g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 102mg, Sodium: 3346mg, Potassium: 773mg, Sugar: 41g, Vitamin C: 1.5%, Calcium: 8.9%, Iron: 24.2%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Bev says

    Could you make this in a slow cooker or oven (I do not have an Instant Pot)? How long would it need to simmer for?
    Thanks
    Bev

    • Vic says

      I know this is an old post but it may still help. What I would do is: Brown the meat on the stove in a hot frying pan with oil, move meat to a pot (big enough for 3-4 cups of ingredients) mix together the sauce in bowl, then add to the pot, heat to a strong boil, stir, then cover and simmer for about 20-25 minutes on medium/low heat, stirring as needed. Add thickening sauce as directed, simmer and stir until thickened. Serve over rice. Garnish with sesame seeds and green onions or dried chives.

  2. Regina Lamason says

    When you say “manual” release – do you mean Quick Release – meaning I let the pressure out or should I let it come down on its own?

    • Karlynn Johnston says

      The recipe plug-in went wonky, all fixed!

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