Instant Pot London Broil with Mushroom Gravy
This London Broil Instant Pot recipe makes tender, flavorful marinated beef. Finish with an easy mushroom and onion gravy in the same pot.
Servings: 6
Calories: 277kcal
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
Calories: 277kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 204mg | Potassium: 675mg | Sugar: 7g