Cooked cabbage, potatoes, carrots in beef broth. 2/3 cup of sugar?

Thank you so much! Nutrient information is not available for all ingredients. this link is to an external site that may or may not meet accessibility guidelines. If it’s 6, maybe not going above 4 or 5 like you say is the solution. Family loved it.

Is this sauce really sweet? I was following directions to the T. But I always have trouble getting meat in the instant pot to have that melt in your mouth texture. Wow, this recipe looks great and I can’t wait to try it in my Instant Pot. I served with brown rice. Do you have idea what adjustments I could make?
It says simmer so do I not need to put the lid back on? If I wanted to add steamed broccoli and carrots to this recipe, when would I place then in my Instant Pot? This recipe was so simple, however, the tenderness of the flank steak was almost unbelieveable.

So bring your stove top pressure cooker to pressure using a medium high heat and then reduce the heat enough to maintain pressure and start your timer. Hi Diana – which electric pressure cooker do you have? Have fun! Thanks for sharing Barbara – glad it was a hit. Can you go ahead and add broccoli and carrots and cook all? Hi Robert – I generally just use Kikkoman which is considered a dark. Let me know how it goes.

My hubby and son really loved the meal so I will definitely be making it again .. and again …!

Hi Deb – so fun that it was your first recipe. I did just that: added red pepper flakes and I reduced the sugar to half. It was wonderful. Thanks Aimee for the tips on using the PRO XL. If I cut up a roast I have into thin strips, would that work for this recipe and be tender? My husband would have drank it from a cup if I let him! Now turn off the pressure cooker and use natural release system to let the steam out. Enjoy! I thought this meal was excellent. I did this but modified the amount of water accordingly because my pressure cooker uses more water than normal.

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I know I have a hard time eating enough otherwise. Hi Jenny – glad you and your family enjoyed it.

Hi Kathy – the cook time will stay the same. I did double the amount of meat so I used more garlic, ginger and seasonings. Have fun! Here’s more info https://www.pressurecookingtoday.com/faq/. I got an old school pressure cooker yesterday and am trying to figure out how to convert this to cook in it since heat controls are actually the stove top controllers.

Also, Thanks Keith! If that is the case then it seems that the contents would not be as well cooked if using the quick release. The slices were 1/4″ thick, cross grain, and I followed the timing above. I am a little confused. Kelly, Just a Taste shared a picture of her Mongolian Beef recipe on Facebook and it looked fantastic. But if you prefer a less sweet sauce, you may prefer this one https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. I made this with flank steak and it came out delicious but my supermarket is out of flank steak so I want to make it with chicken thighs. My friend Marci actually has some awesome tips for how to freeze meals to prep and cook later: https://tidbits-marci.com/top-15-tips-for-how-to-make-freezer-meals-for-the-instant-pot/. Thanks Patricia! Maybe punch the aromatics up a lot, or add some extra at the end for some kick. Sounds like delicious additions.

Glad you and your husband loved it as well! Will use the natural release next time (there will be a next time, it was very tasty!). Everyone wanted seconds. Transfer meat to a plate when browned. How long does this take to prepare from start to finish? This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. Have fun with your new Instant Pot! I made it with gluten-free soy sauce. Hi Vivian – likely the reason is the meat wasn’t cut thin enough and needed a longer cook time. I used my Instant Pot. If I half the portions, do I still pressure cook it for 12 minutes?? Hi…I loved this dish!!! (The exceptions are yogurt and an older version of rice pudding that cooks at low pressure—but we have a high pressure rice pudding that’s awesome.). Hi! I made this last weekend and my entire family loved it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I could not find “flank” steak so I used beef steak for stir fry. It breaks down nicely but doesn’t totally dissolve. Thanks Holly! I haven’t used potato starch but you should be able to use the same amount. Thank you! You’re going to love your new Instant Pot. Do you use regular cup to measure water and soy sauce or Pressure Cooker cup? added garlic pepper to it i loved it very moist and tasty. Try Agave nectar instead of sugar. Hello there!

As if it had cooked for hours and hours! Even the grandkids who normally don't like anything "different" enjoyed it. Too unctuous – needs some kind of acid, like lime juice. If I double the recipe will it still be 12 mins on my Instant Pot? This recipe was so delicious, it is a little sweet but I put Sriracha on my serving and it balanced out the flavors beautifully. I agree about the fresh ginger. Just be sure and slice it thinly. Was too sweet, would cut back on the brown sugar.

Thanks Sherry – so glad you enjoyed it. Soups, stews, curries, lentils (love Indian lentils), beans, etc. Thanks Lisa – my beef loving husband is crazy about it too. Usually if someone has problems, it’s because their beef was sliced too thickly.

Recipe looks amazing. I love this recipe but just wondering – if I needed to increase the quantity of meat and everything else would the pressure cook timing be the same please? The brown sugar will melt and contribute to the sauce as well. Slice across the grain using an electric knife. I had 3 teenage boys, so I can certainly relate. Turned out perfect…just the right amount of sweet and salty.

Picky husband agreed how great this recipe is. Hi Bailey – sure, you can use a thinly slice chuck roast, whatever steak is on sale, or even chicken. You really shouldn’t need to make any change except on long or very quick cooking times. I also added a tablespoon of chili paste. Thank you to all who make this site so awesome! I thought the idea of the natural release was so the contents would cook a little more. Thanks!

When meat is in a sauce like this one, it’s okay to go ahead and not use a natural pressure release. Is there a lot of extra sauce or is it just enough for the meat? Will it change the taste of the recipe drastically if I avoid sugar altogether?? My 22 year old son, who won’t eat much of anything, really liked it as well. I have the power pressure cooker xl. No extra charge or anything and usually they are happy to do it. This was a fabulous recipe! Get a kitchen towel and soak it in water, wring it out, then place the lid to cover the release valve. Oh – and I always use Tamari instead of Soy Sauce.

Hi Donna – glad you enjoyed the sauce. Then do a quick pressure release to release the pressure.

Just opened front door and there was my brand spanking new InstantPot! Looking to make this tonight but have few questions My Instant Pot doesn’t have a Simmer setting. We thought since it last said saute to use that, but overheated our crock pot pressure cooker (we had the lid on as it stated to release steam). Hi Mary – I haven’t tried making this one with white rice, but if you want to give it a try, I would just cover the pan with the rice with foil (foil slows down the cooking) and use the original cook time. Hi Andrea – about 30 minutes not including prepping your ingredients. If I remember right the cooking time difference is 5%, so on this recipe 36 seconds less. If you cut it in to bite size pieces, you’ll only need to cook it 3 minutes. Thanks for the question. Have fun! Add soy sauce, 1/2 cup water, brown sugar, and ginger. Looking forward to trying this recipe and finding others you’ve created. I made this exactly as the recipe calls for. 1) I added a whole onion, which I cut into large strips (cooked it with the beef), 2) I added 3/4 tsp crushed red pepper flakes. The original recipe is coated with cornstarch and quickly stir fried.

The thickness of the meat matters more than the volume in the pressure cooker. I had the same question, Donna! Used spice packet. I am a new pressure cooker user. I’ll be using my InstantPot. I made it tonight, and both my husband and I loved it! Also, I cut the sugar down to only 1/3 cup with great results. Enjoy!