This London broil is marinated in a savory sauce then pressure cooked to tender, juicy perfection and topped with a mushroom and onion gravy.
Prep Time 10mins
Cook Time 30mins
Marinating Time 2hrs
Total Time 2hrs40mins
Course Main Course
2poundsLondon Broil Top Round beef
For the gravy
8ouncesmushroomsrinsed and sliced
salt and pepper to taste
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.
This recipe was developed in a 6-quart Instant Pot Duo Evo Plus. You may need to adjust if using a different model.