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4.28 from 25 votes

Instant Pot® Mongolian Beef Ramen Bowl

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entrees
Product Type: Broths & Stocks
Servings: 4 People


  • 1 1/2 pounds sirloin beef cut into strips
  • 3 cloves minced garlic
  • 1 chopped shallot
  • 1 tsp minced ginger
  • 2 tbsp peanut oil
  • 2 tbsp corn starch
  • 1 tbsp sesame oil
  • 1 tsp hot chili oil optional for heat
  • 1 1/2 cups Pacific Foods Organic Beef Broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 sliced carrots
  • 1 head chopped broccoli
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped green onion
  • 3 packets instant ramen noodles flavor packet removed
  • 2 tsp toasted sesame seeds


  • Set your Instant Pot® to Saute for 9 minutes on high; while its preheating, coat your sliced sirloin with corn starch. Add 2 tbsp of peanut oil in the pot, and add sirloin, garlic, shallots, ginger, sesame oil, and hot chili oil. Stir until browned.
  • Pour in Pacific Foods Organic Beef Broth, soy sauce, and brown sugar; stir until evenly mixed. Put the lid on the Instant Pot®, then set to Pressure Cooker (manual mode on older IPs) for 10 minutes on high.
  • While pressure cooking, slice your carrots and mushroom; chop broccoli and green onion. Take instant ramen noodles out of packet, tossing the flavor packet.
  • Release pressure from Instant Pot® and remove lid when safe to do so. Set to saute and bring to a boil. Add ramen noodles, carrots, broccoli, mushrooms, and optionally Pacific Foods Organic Beef Broth if you want a soupier ramen bowl. Cook for about 3 minutes, then set to warm.
  • Serve with green onion, toasted sesame seeds, and any other additional toppings you like. Tip: try bean sprouts, green bell peppers or even a little cilantro. Enjoy!