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.
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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!
Recipe Ingredients
- 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.
📖 Recipe
Instant Pot London Broil with Gravy
Ingredients
Marinade
- 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
London Broil
- 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
Instructions
- 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.
Notes
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Linda
I made this for dinner tonight with mashed potatoes and biscuits. It was very good!
Scott
Thanks Linda, glad you liked it!!!
Mary
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
Thanks so much Mary!
Shannon Sanchez
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
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
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
Thanks so much Kim!
Kathryn I Hyatt
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
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
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
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
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
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
Followed exactly and meat was really tough! Disappointed 🙁
I don’t think it needs 10min pressure release???
Scott
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
Is the pressure cook time really only 3 minutes? Seems awfully short...
Scott
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
this looks easy -with pantry friendly ingredients. The only thing I have to stop off for is mushrooms. Doing this tonight.