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
London broil in an Instant Pot is a tasty, quick and easy dish that is a great option for a weeknight meal. Toss it in the marinade in the morning, or the night before, and 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 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 an optional mushroom and onion gravy using the liquids from cooking. It only adds about 10 minutes but it's so yummy and so worth it!
- London Broil - I recommend a thick cut top round London broil for this recipe. Look for one at least 1 inch thick. Top round can be a tough cut if over cooked, but the marinade helps tenderize the meat and the short cook to 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 1 or zero minutes (yes, you can set it to zero!).
- Marinade - This london broil marinade features umami rich soy sauce and savory Worcestershire sauce, along with a punch of acidity from the lemon juice to help tenderize the meat. You can substitute red wine vinegar for the lemon juice if you prefer.
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.
Optional: Mushroom and Onion Gravy
This simple gravy is a delicious boost of flavor to this London Broil and definitely worth the extra 10 minutes!
- Saute - 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.
- Use the cooking liquid - After cooking the meat, 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.
What goes with London broil?
A starchy side is a must to soak up that luscious gravy! I usually opt for rice but you can never go wrong with mashed potatoes. I also like to serve a simply prepared green vegetable like green beans or broccoli with the dish.
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, flipping at 1 minute intervals.
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 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 without much marbling. It's best not to cook it beyond 145°F for medium doneness.
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.