This Instant Pot London Broil is marinated in a savory sauce and pressure cooked to tender, juicy perfection then topped with a delicious mushroom and onion gravy.
Why this recipe works
Cooking London Broil in an Instant Pot is a quick and easy way to prepare this tasty dish and is a great option for a weeknight meal. Toss it in the marinade in the morning, or the night before, and let it work its magic so it's ready to go at dinner time.
Just a quick 5 minute sear, a 3 minute pressure cooker cycle, and a 10 minute natural release results in tender, juicy beef. Including the preheating time, the total cook time is around 30 minutes, so it gives you just enough time to whip up your favorite sides.
I've also included a delicious mushroom and onion gravy using the liquids from pressure cooking. The gravy is optional, but it only adds about 10 minutes and it's SO yummy and SO worth it!
This steak dinner is savory and satisfying and makes a perfect comfort food dinner on a busy weeknight.
What is London Broil?
London broil is a cooking method where a large piece of meat is marinated and then broiled under high heat, typically to a medium rare to medium internal doneness. Then served thinly sliced.
As the name implies it is most often made using an oven broiler, but can also be grilled. But in this recipe we'll make the London Broil in a pressure cooker, for a quick and easy dinner with just one pot to clean.
You may see cuts of meat labeled "London Broil" in your grocery store. but the name actually refers to the cooking method and not a cut of beef.
London Broil Meat
I recommend using a thick cut top round steak for this pressure cooker London Broil recipe. Look for one at least 1 inch thick. Top round can be a tough cut if over cooked, but the acidic marinade helps tenderize the meat and the short cook to a medium doneness keeps it tender and juicy.
You can also use flank steak, but it is typically thinner, so you will need to reduce the cook time down to zero minutes (yes, you can set your Instant Pot to zero!).
Meat labeled "London Broil" is typically top round beef and should work just fine, but you can ask the butcher what the actual cut is if you're not sure.
This london broil marinade features umami rich soy sauce and savory Worcestershire sauce, along with a punch of bright acidity from the lemon juice which will also help tenderize the meat.
You can substitute red wine vinegar for the lemon juice with similar results if you don't have a lemon on hand.
How to make London Broil in an Instant Pot
NOTE: If you're making the optional mushroom and onion gravy you'll want to saute those veggies before cooking the meat.
- Marinate - Whisk together the marinade ingredients in a small bowl. Place the meat in a large resealable plastic bag or container and pour the marinade over top. Seal and refrigerate for at least 2 hours, up to overnight.
- Sear - Set the Instant Pot to Saute mode and let it preheat. Add 1 tablespoon of olive oil to the pot then add the beef. Sear for about 2 minutes per side until well browned.
- Pressure Cook - Add 1 cup of beef broth to the pot, and use a wooden spoon to scrape up any brown bits from the bottom of the pan to avoid a burn warning. Then cover and lock the lid. Set to manual high pressure for 3 minutes.
- Natural Pressure Release - After the cooking cycle completes allow the pressure to release naturally for 10 minutes. Then vent the remaining pressure before removing the lid.
- Rest the meat - Transfer the meat to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
How to slice London Broil
Top round beef is a hard working muscle that can sometimes be tough, no matter how perfectly you cook it. Properly slicing the meat will help to make it more tender by cutting the long muscle fibers.
To cut London Broil, find the direction of the grain of the meat, and slice against the grain into thin slices, with a bit of an angle. This is the same cutting technique I use in my grilled flank steak recipe. Check out the photo there for a visual of this method.
London Broil Gravy
This simple mushroom and onion gravy is a delicious boost of flavor to this Instant Pot London Broil recipe and definitely worth the extra 10 minutes!
- As noted you'll want to saute the veggies before searing the meat. To do this set your Instant Pot to Saute mode and allow it to preheat. Add 1 Tablespoon of olive oil and 1 tablespoon of butter then add in the sliced mushrooms and onions.
- Cook for 6-7 minutes until the excess moisture from the mushrooms has cooked off and the veggies are starting to brown. Transfer the veggies to a plate and set aside while the meat cooks.
- After cooking the meat, leave the liquid in the pot and set your Instant Pot to Saute mode. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk the cornstarch mixture into the pot. Bring to a simmer and add the mushrooms and onions back to the pot. Season with ½ teaspoon dried thyme and salt and pepper to taste. Cook until thickened, around 2 minutes.
What goes with London broil?
A starchy side dish is a must with any London Broil recipe, but especially this one, to soak up that luscious gravy! I usually opt for steamed rice for a no-fuss side dish, but you can never go wrong with mashed potatoes.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for 3 to 4 days.
To reheat large portions, heat your oven to 250°F and set the meat in a baking dish and bake until warmed through, around 20-30 minutes. Reheat smaller portions in the microwave, at 30 second intervals until warmed through.
London Broil Tips and FAQs
Yes, London broil is typically prepared by broiling in the oven so that will work too. Broil the meat for around 6-8 minutes per side until the meat reaches an internal temperature of 125-130°F for medium rare.
You can also grill london broil. Grill over high heat for about 5 minutes per side, flipping occasionally, until it reaches your desired doneness.
You should marinate the meat for at least 2 hours, but preferably 6 hours or longer. I typically marinate it the night before I plan to cook it. The marinade will help tenderize the meat. Don't let it sit for more than 1-2 days though.
London broil can get very tough if not cooked properly since it's a very lean cut of meat. It's best not to cook it beyond 145°F or medium doneness.
More Weeknight Dinners
You can NEVER have too many recipes for weeknight dinners. 30 minute meals, sheet pan meals, and other quick options are a must for those days when you need something on the table quick. This London Broil in the Instant Pot is a great option and here are a few of my other favorites:
- Beef Tenderloin Tips in Mushroom Gravy
- Mediterranean Chicken Orzo with Sun-dried Tomatoes and Spinach
- Cast Iron Roasted Chicken Breasts and Potatoes
- Honey Garlic Shrimp Stir Fry
- Chicken Enchiladas with Green Sauce
Instant Pot London Broil with Gravy
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 3-4 cloves minced garlic
- 2 Tablespoons Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 pounds London Broil Top Round beef
- 1 cup beef broth
For the gravy
- 1 medium yellow onion, sliced
- 8 ounces mushrooms, rinsed and sliced
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- Whisk together all of the marinade ingredients in a small bowl. Place the meat in a large resealable bag or container with a lid then pour the marinade over top. Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight.
- Set the Instant Pot to Saute mode and allow it to preheat. If you're not making the gravy skip to the next step, otherwise add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the mushrooms and onions and cook for 6-7 minutes until all of the excess moisture from the mushrooms has cooked off and the vegetables are lightly browned. Then remove the veggies and set aside.
- Add 1 tablespoon of olive oil and then add the meat. Sear on each side for around 2 minutes until well browned.
- Add 1 cup of beef broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan to avoid a burn warning. Then cover and lock the lid. Set to manual high pressure for 3 minutes.
- Allow the pressure to release naturally for 10 minutes. Then vent the remaining pressure before removing the lid. Transfer the meat to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- While the meat rests finish the gravy. Leave the liquid in the pot and set to saute mode. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk the cornstarch mixture into the pot.
- Bring to a simmer and add the mushrooms and onions back to the pot. Season with ½ teaspoon dried thyme and salt and pepper to taste. Cook until thickened, around 2 minutes. Top the sliced meat with gravy and serve.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
More Instant Pot Recipes
I love using my Instant Pot for quick and easy meals. It's so versatile and clean up is a breeze! Here are a few of my other favorites: