Instant Pot Mongolian Beef Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.

Bake in the preheated oven until garlic cloves are tender and browned about 20 minutes. Let cool; remove skin from cloves.

Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook steak in batches until browned about 8 minutes. Do not crowd the pot. Transfer beef to a plate.

Saute garlic in the pot until fragrant about 1 minute. Add onions brown sugar 1/2 cup water green bell pepper red bell pepper liquid aminos and ginger. Stir to combine. Add browned beef and any accumulated juices.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens about 5 minutes. Stir in green onions.