Pressure Cooker - Mongolian Beef

Recipe from www.pressurecookingtoday.com

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

 

• 2 pounds flank steak
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced or pressed
• 1/2  cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/2 teaspoon minced fresh ginger
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

Directions
 

1. Cut beef into 1/4" strips (Note - take time first to cut off as much of the outer fat as you can.)
2. Heat oil in med-high heat on stovetop skillet. When oil is hot, brown meat in batches until all meat is browned - do not crowd. Transfer meat to plate when browned.
3. Sauté the garlic in a skillet for ~1 minute. Add to pressure cooker pot.
4. Add soy sauce, 1/2 cup water, brown sugar, and ginger to pressure cooker pot. Stir to combine.
5. Add browned meat to pot.
6. Close lid and ensure pressure valve is closed. Select CHICKEN/MEAT. (Will build pressure for 10-17 minutes before 15 minute cooking time.)
7. Use cooking time to prepare any side dishes as desired. I made Minute brown rice.
8. When cooking is done, carefully release pressure.
9. Transfer meat to a plate.
10. Combine cornstarch with 3 tablespoons water, stirring until smooth. Add cornstarch mixture to sauce in the pot, stirring constantly.
11. Select CHICKEN/MEAT to heat pot. Bring sauce to a boil, stirring constantly until sauce thickens (~2-3 minutes? The sauce should slide easily off the bottom of the pot as you stir when it is thick enough).
12. Select CANCEL/KEEP WARM. Add meat back into pot and cover with sauce.
13. Stir in green onions & serve.