This Instant Pot London broil is marinated top round beef that's seared, pressure cooked for just 3 minutes, and topped with a silky mushroom and onion gravy made right in the same pot. A marinade of soy sauce, Worcestershire, lemon, and garlic adds tons of savory flavor and helps tenderize this lean cut.
Get it marinating in the morning or the night before, and dinner comes together quickly on a busy weeknight. Serve it over mashed potatoes or rice so you don't waste a drop of that gravy!
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Quick Look
- Time: 40 minutes, plus at least 2 hours to marinate
- Key ingredients: Top round London broil, soy sauce, Worcestershire, lemon juice, garlic, mushrooms, onion, and beef broth
- Flavor: Savory and garlicky, with a rich mushroom and onion gravy
- Method: Marinated, seared on sauté, pressure cooked for 3 minutes with a 10-minute natural release, then sliced thin
- Serve with: Mashed potatoes or rice and a green vegetable
- Make-ahead: Marinate it the night before; leftovers keep 3 to 4 days in the fridge
Many Instant Pot London broil recipes cook the beef for 20 minutes or more, which is more like a pot roast than a sliceable London broil. This one cooks for just 3 minutes, so it comes out medium with a light pink center and slices like a steak. It surprises people the first time they make it, but it works!
If you make it, I'd love to hear how it turns out! Please leave a star rating and a comment at the bottom of the post. Your ratings help other readers find the recipe.
Why This Recipe Works
- An acidic marinade - Lemon juice helps tenderize the lean beef, while the soy sauce and Worcestershire add deep, savory flavor.
- A quick, hot sear - A couple of minutes per side in a very hot pot builds a brown crust and leaves browned bits on the bottom for the gravy.
- Gravy from the cooking liquid - The broth picks up all the flavor from the seared beef, so it only needs mushrooms, onions, and a quick slurry to turn into a rich gravy.
Why Only 3 Minutes?
London broil is cut from the top round, a lean, hard-working muscle. It doesn't have the fat and connective tissue that make a chuck roast melt into tender, juicy pot roast over a long cook. Some Instant Pot London broil recipes call for up to 30 minutes, but it won't give you the sliceable London broil you're after.
Three minutes or less under pressure is all it needs. The beef keeps cooking while the pot comes up to pressure and during the natural release. That release also lets the meat relax and hold onto its juices, a lot like resting a steak after grilling. The result is medium beef with a light pink center.
Ingredient Notes
- Top Round London Broil - Use a thick-cut top-round steak for this London Broil Instant Pot recipe. Beef labeled "London broil" is usually top round, but you can ask the butcher if you're not sure. Look for one 2 inches thick, or thicker.
- Marinade: Soy sauce and Worcestershire bring savory, umami flavor, and the lemon juice adds brightness while it helps tenderize the meat. Discard the marinade once the beef comes out. It doesn't go into the pot.
- Beef broth: I use Swanson Low Sodium or Zoup! beef broth. This one cup cooks the beef and then becomes the base for the gravy, so you don't need any extra.
- Mushrooms: White button or baby bella (cremini) mushrooms both work great.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Instant Pot London Broil
Note: this recipe was developed on a 6 qt Instant Pot Duo Evo Plus.
- Marinate the beef: Turn the bag over once or twice while it marinates so every side gets time in the marinade.
- Cook the mushrooms and onions: Keep going until the mushrooms have released their liquid and it's cooked off. They won't brown until the moisture is gone.
- Sear the beef: Pat the beef dry and make sure the pot is very hot before it goes in. You're looking for a deep brown crust, not a cooked-through steak.
- Deglaze and pressure cook: Scrape the bottom of the pot well as you add the broth. Those browned bits flavor the gravy, and anything left stuck to the bottom can trigger a burn notice.
- Natural release and rest: Let the pressure come down on its own for 10 minutes, then let the beef rest on a cutting board for 5 minutes before slicing.
- Slice against the grain: Find the direction of the muscle fibers, then cut thin slices across them at a slight angle. Top round can be tough no matter how well it's cooked, and cutting the fibers short is what makes each bite tender.
- Finish the gravy: While the beef rests, whisk the slurry into the cooking liquid, add the mushrooms and onions back in, and simmer until the gravy coats the back of a spoon.
How to Slice London Broil
Determine the direction of the grain of the meat fibers, then 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.
Top round is a lean, hard-working muscle of the steer that can sometimes be tough no matter how perfectly you cook it.
Properly slicing your Instant Pot London Broil will help to make it more tender by cutting the long muscle fibers.
Expert Tips
- Marinate - Be sure to marinate the meat for at least 2 hours, though overnight is best. The acid from the marinade will help to break down the muscle fibers and tenderize the meat.
- Thick Cut - Use a very thick cut of top round beef, around 2 inches thick, when making this London Broil recipe. For thinner cuts, you will need to reduce the pressure cooking time. Use 1 minute for a 1-inch thickness and 0 minutes for anything less.
- Quick Sear - When searing, be sure the Instant Pot is very hot before adding the meat, and sear it quickly, just long enough to develop some brown crust. If you think you let it sear for too long, reduce the pressure cook time to 1 or 2 minutes.
- Natural Release - The natural release phase allows the meat to cool slightly and relaxes the muscle, allowing it to retain more moisture. This is similar to the resting phase after grilling a steak.
- Slice Properly - Slicing the meat thinly and against the grain is a key step to ensuring tender London Broil.
What to Serve with Instant Pot London Broil
A starchy side dish is a must with any London Broil Instant Pot recipe, especially to soak up that luscious gravy! Mashed potatoes are a classic pairing with this beef, or you can serve it with steamed rice for a no-fuss side dish.
I also like to serve a simply prepared green vegetable like my quick and easy garlic butter green beans or steamed broccoli with the dish. A simple kale salad is also a great option.
For a more indulgent option, check out my cauliflower gratin!
Make-Ahead Tips
The easiest way to get ahead is to start the marinade the night before. That's what I usually do! Whisk it together, seal the beef in a bag with the marinade, and refrigerate it until you're ready to cook. You can also slice the mushrooms and onions ahead and keep them in a container in the fridge, so dinner is just sear, cook, and slice.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat larger portions, set the beef in a baking dish and warm it in a 300°F oven for about 10 to 15 minutes. Smaller portions can go in the microwave in 30-second intervals until warmed through.
No Instant Pot? Broil or Grill It
London broil is traditionally cooked under the broiler, and I've made this recipe both in the oven and on the grill. Marinate the beef the same way, then:
- Broiler: Broil for about 6 to 8 minutes per side, until the beef reaches 125 to 130°F for medium-rare.
- Grill: Grill over high heat for about 5 minutes per side, flipping occasionally, until it reaches your preferred doneness.
Rest the beef for 5 minutes and slice it against the grain. For the gravy, cook the mushrooms and onions in a skillet, add 1 cup of beef broth, and thicken it with the cornstarch slurry.
Substitutions & Variations
- Flank steak: I've tested this with flank steak. Since it's thinner, set the pressure cook time to 0 minutes. It cooks through as the pot comes up to pressure.
- Red wine vinegar: Swap it in for the lemon juice with similar results.
- No mushrooms: Leave them out, or use sliced green pepper like one reader did.
- Low-carb gravy: Thicken the gravy with ¼ teaspoon of xanthan gum instead of the cornstarch slurry.
- Dry brine instead of marinade: Season the beef generously with kosher salt and refrigerate it uncovered overnight before searing.
London Broil Instant Pot Tips and FAQs
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 an internal temperature of 140°F or medium doneness.
London broil started as a cooking method, not a cut. A large piece of beef is marinated, broiled under high heat, and sliced thin. Today, grocery stores usually put the name on top round, which is what this recipe uses.
London Broil is typically a bit chewy since it comes from a dense, lean muscle. But if it's tough, it was probably cooked past medium or sliced with the grain. It's a very lean cut, so it's best not to cook it past about 140°F, and slicing thinly against the grain makes a big difference.
I've only tested this recipe with around 2-pound cuts, since larger ones don't fit in my 6-quart Instant Pot. If yours does fit, check it with an instant-read thermometer after cooking. If it needs more time, pour the liquid into a bowl and sear the beef for another minute or two per side.
More Weeknight Dinner Ideas
You can NEVER have too many recipes for weeknight dinners. Instant Pot recipes, 30-minute meals, sheet pan meals, and other quick options are a must for those days when you need something on the table quickly. London Broil in the Instant Pot is a great option, and here are a few of my other favorites:
📖 Recipe
Instant Pot London Broil with Mushroom Gravy
Ingredients
Marinade
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 3-4 cloves garlic, minced
- 2 Tablespoons Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon salt
Veggies
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 medium yellow onion, sliced
- 8 ounces mushrooms, rinsed and sliced
London Broil
- 2 pounds London Broil Top Round beef, around 2 inches thick
- 1 Tablespoon olive oil
- 1 cup low sodium beef broth
For the gravy
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- Whisk the marinade ingredients together in a small bowl. Place the beef in a large resealable bag or container, pour the marinade over it, and seal. Refrigerate for at least 2 hours, or up to overnight.
- Set the Instant Pot to sauté and let it preheat. Add 1 tablespoon of olive oil and the butter, then the onion and mushrooms. Cook for 6 to 7 minutes, until the mushrooms' liquid has cooked off and the vegetables are lightly browned. Transfer them to a plate. (Skip this step if you're not making the gravy.)
- Remove the beef from the marinade, discard the marinade, and pat the beef dry. Add 1 tablespoon of olive oil to the pot, then sear the beef for about 2 minutes per side, until well browned.
- Add the beef broth and scrape up any browned bits from the bottom of the pot to prevent a burn notice. Lock the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
- Let the pressure release naturally for 10 minutes, then vent the rest. Transfer the beef to a cutting board and let it rest for 5 minutes. It should read about 140°F in the thickest part for medium.
- While the beef rests, set the pot to sauté. Whisk the cornstarch and water together, then whisk the mixture into the cooking liquid. Bring it to a simmer, return the mushrooms and onions to the pot, and season with the thyme and salt and pepper to taste. Simmer until thickened, about 2 minutes.
- Slice the beef thinly against the grain and top it with the gravy.
Video
Notes
- Use a cut 1½ to 2 inches thick. Thinner cuts can overcook to medium-well in 3 minutes.
- For flank steak, set the pressure cook time to 0 minutes. It cooks as the pot comes up to pressure.
- If the beef seared longer than planned, reduce the pressure cook time to 1 or 2 minutes.
- Red wine vinegar can replace the lemon juice.
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat larger portions in a 300°F oven for 10 to 15 minutes, or microwave smaller portions in 30-second intervals.
- This recipe was developed in a 6-quart Instant Pot Duo Evo Plus.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Sherry says
Hey there! Have you any idea how long one would pressure cook a 3 lb London broil for a juicy, medium result? Before I deep search the internet for an answer, I figured you may have done this before 😂Thank you for this recipe. I look forward to trying it this Thanksgiving!
Scott says
I haven't tested with a 3 pound cut, but I would add another 30 seconds of pressure cooking time. If you cut into it and think it needs more time, you can tranfer the liquids to a bowl and sear it for another 1-2 minutes per side in the pot.
Sherry says
Thank you!!
LORRAINE says
Thank you for presenting this recipe. I followed it (didn't have mushrooms - added a couple slices.of green pepper . Winner!
Gordy says
Delicious! I don’t need to say any more
Mark says
Surprised, it only pressure cooked for three minutes with natural release 10 minutes. Thank you so much for this receipt and technique. Gravy is perfect. I served it with smashed potatoes
Deborah Flynn says
Absolutely delicious!!! Simple recipe w/LOTS of flavor! Thank you for sharing this delightful dish...definately worth repeating!☺
Linda says
I made this for dinner tonight with mashed potatoes and biscuits. It was very good!
Scott says
Thanks Linda, glad you liked it!!!
Mary says
I made this today and I think it turned out fine. London Broil is not a tender cut of beef so I was not expecting it to melt in my mouth. I marinaded about 6 hours and I did not have mushrooms so didn't use them. It was about 2.5 lbs and I did the 3 minutes and a 13 minute natural release. It came out medium which is what I prefer..
Scott says
Thanks so much Mary!
Shannon Sanchez says
I tried the recipe and I did make a few changes because I was unsure of whether or not to add the marinade to the broth. I thought, well it had all those spices in it, so I made a compromise; I added about half a cup of the marinade to the broth, then added the meat for the 3 minute cook time. For the gravy, I added 2 cans of cream of mushroom soup (i did not add any additional water) and i added a can of drained peas to my gravy after the meat was done cooking. I still needed to add flour to thicken it. After all that I served my London Broil over sliced thin over a bed of bow tie noodles. (It was the only thing that I had.) Despite the changes I made it turned out perfect! Thanks for an easy and great tasting recipe!
Scott says
Thanks so much Shannon! Glad it you enjoyed it! To clarify on the marinade, I discard it. Adding it in should be fine too if you'd like, but would change the flavor of the gravy.
Kim says
I made this last night for my husband. I used a different marinade but it is very similar; I had already done that part before finding this method of cooking it in the IP, and marinated overnight. My top round was 3 lbs and somewhere between about 1.5 and 2 inches thick. I also made the gravy, and served that over the meat and 'baked' potatoes made in my 3 quart IP, along with a dinner salad. Not only did the house smell AMAZING but my husband said it was delicious, and quite tender. I have to admit, I wasn't sure how well this would turn out but it did. Thanks so much for a great recipe! I came across a few that recommended cooking in the IP for 20 minutes.Yikes!
Scott says
Thanks so much Kim!
Sharon S. says
I had seen this recipe before and finally decided to try it. I let it marinate for 4hrs. I cooked a 2.3lb London broil for 3 minutes. Then let it natural release for 5 minutes and let it rest for 5-6 mins while I was making the gravy. I didn't know about cutting this meat against the grain. Wow it makes a difference. My husband says next time well marinate it over night.
Thanks for such a great recipe.
Kathryn I Hyatt says
Recipe reads to add one cup of beef broth in the marinade. Then it says to put beef broth in the gravy. However, the gravy list of ingredients doesn't have beef broth. So, you actually need two cups of beef broth, correct?
Scott says
Hi Kathryn,
Thanks so much for pointing this out. There should have been a separator between the marinade ingredients and the meat. I have updated that now.
The marinade does not include beef broth. You just need the one cup that goes in when pressure cooking the meat. If you already made the marinade with broth, I’d leave it as is and add another cup of broth to cook the meat. Sorry for the confusion!
Malinda says
Do you place the meat directly into the instapot pan or put it on a trivet? My cut of meat does say London broil will I still just cook for 3 min?
Scott says
Hi Malinda, you do not need the trivet for this recipe, right in the pot is ok.
Meat labeled "London Broil" is typically top round, so that should be perfect. The cook time is more about the size and thickness of the meat. Around 2 pounds and 1-1½ thick is good for 3 min. For smaller or thinner pieces reduce the cooking time a bit. Remember you'll sear the meat first and the pot will also take a few minutes to come up to pressure before that timer starts, so total cook time is longer than it sounds.
Angel says
London Broil is definitely not a zip less than 4 minutes instant pot recipe unless you have razors for teeth. I’ve prepared this several times in my instant pot and for tenderness, I set it for 45 minutes. This is not a piece of beef that will bite well at medium rare at all. There is a reason for a convenient low price !!
Scott says
Hi Angel, London broil typically refers to the cooking technique where the meat is marinated then broiled or grilled to medium rare and served thinly sliced. Due to the cut used it will not be melt in your mouth tender like a roast, but cooking longer than the suggested 4 to 5 minutes will result in a very different dish than what's shown. You will commonly see cuts of meat tagged "London broil", however this is typically top round beef under a different name. If you try it this way I'd love to hear how it turns out!
Kate says
Followed exactly and meat was really tough! Disappointed 🙁
I don’t think it needs 10min pressure release???
Scott says
So sorry to hear that Kate! I've tried several different cooking times and had the best results with this formula. Top round is a hard working muscle and can sometimes be tough no matter what you do unfortunately. It's key to get a thick cut for this recipe so it can hold up to the intense pressure cooking cycle and not over cook. Cutting the meat thinly on a bias and against the grain will also help reduce the chances of tough meat since it will break up the muscle fibers. You can see a picture of this on my grilled flank steak post.
The natural release helps the meat retain more of it's juices since you're not quick venting when the meat is at its hottest, immediately after the pressure cycle, so I wouldn't recommend skipping that step. If you can't find a very thick cut you could shorten the pressure cycle to 1 or 2 minutes and maybe reduce the release time by a minute or so, but it is important to let it naturally release for a short period.
seahag56 says
Is the pressure cook time really only 3 minutes? Seems awfully short...
Scott says
Yes, 3 minutes will do it. The initial sear begins the cooking process and the meat continues cooking during the 10 minute pressure release.
Elaine Williams says
this looks easy -with pantry friendly ingredients. The only thing I have to stop off for is mushrooms. Doing this tonight.