Pour two cups of fresh water in with the rice and cover (if you have the lid with the steam holes, otherwise, don't worry about covering).
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 3 minutes.
When Beep is heard, wait 10 minutes and then release the rest of the pressure.
Remove lid and remove bowl of rice and trivet. Set rice aside to finish steaming.
Turn off heat and drizzle sesame oil in pot, stir. There should be almost no liquid, as the sauce should cling to the meat.
Serve over rice and garnish with chopped scallions.
Type of Beef and Slicing the Beef
If using chuck roast, slice meat into very thin strips, about 1/8 of an inch.
If using sirloin, flap meat, flank steak or skirt steak, slice meat into 1/4 inch strips.
For a less spicy version, add the red peppers when you add the broccoli. Red peppers are very hot and just for flavoring. Most people push them aside.
Sesame oil is not a high index oil. It can taste spoiled, rancid and odd after cooking.
Therefore, even with a short cook time, make sure to add it to the dish after pressure cooking and then mix through. This way, the flavor of sesame will be present.
Another nice condiment for the Mongolian beef is to have a bottle of Toasted Sesame Oil on the table for individual persons to use.
Add in Suggestions
Thinly sliced carrots
Broccoli - if adding in broccoli, add it in after pressure release and at the before adding the oil. The residual heat will cook the broccoli, so stir it in until desired tenderness is achieved. Then stir in the sesame oil.
Tips and Tricks for Instant Pot Mongolian Beef
Wait until Instant Pot fully heats before adding in the oil.
Slice meat against the grain.
Grab meat on sale and slice up and package for another day.
Originally published January 31, 2016. Republished February 19, 2020 to update recipe directions.