You don’t need a broiler to prepare my London Broil in the Instant Pot recipe! Enjoy this tender and juicy marinated steak with creamy and flavorful mushroom gravy.
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I love comfort food recipes, especially when it’s a little bit chilly outside. My Instant Pot London Broil is just that — comforting. Perfectly seared steak means a crispy outside and juicy inside. In my opinion, there isn’t a much better way to enjoy beef. And if you love my pressure cooker London Broil recipe, you are going to love my Air Fryer London Broil!
Here’s what I’m going to teach you in this post:
- The ingredients and methods you’ll need to prepare my easy London Broil recipe
- Advice on how to cut your top round London Broil in the Instant Pot
- Tips on how to make frozen London broil in the Instant Pot
If you’re looking for another way to enjoy steak, this keto-friendly Instant Pot London Broil and gravy recipe is the way to go!
And if you have an air fryer, try out our Air Fryer London Broil recipe too!
I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.
How to Make London Broil in the Instant Pot
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the marinade in a plastic zippered bag, seal it and shake. Then add the beef, seal it again, and massage the meat so that it begins to absorb the marinade. Leave in the fridge for at least 2 hours, but overnight is better!
STEP TWO: Remove the meat from the bag and set the marinade aside. Heat a bit of olive oil in the Instant Pot on Saute, then sear the beef for 2 minutes on each side. Adjust the settings and add the remaining olive oil and butter. Then, cook the onions with mushrooms for the base of your gravy.
STEP THREE: Adjust the settings again, then pour the reserved marinade into the pot and stir. Place the beef in the liquid, seal, and set it to cook. Once the timer is up, release the pressure naturally for 10 minutes. Then, remove the steak and transfer it to a cutting board to rest. Adjust the pressure cooker settings to finish your gravy. Serve and enjoy!
How to Make Frozen London Broil in the Instant Pot
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Marinate the meat as you would above. Then, remove any excess air from the bag and freeze.
STEP TWO: When you’re ready to cook, pour all of the contents of the bag into your Instant Pot and cook on Manual High for about 20 to 30 minutes. There’s no need for the meat to be thawed. Release the pressure for about 5 minutes, then transfer the meat to a cutting board to rest.
STEP THREE: Follow the same instructions to prepare the mushroom gravy.
Tips to Make the Best Instant Pot London Broil
- You can add a bit of cream of mushroom soup to your gravy if needed!
- If you prepare a frozen London Broil in the Instant Pot you should always marinate the meat before freezing.
- You can cut the meat in half if it’s too big to fit in your Instant Pot. Simply sauté in batches.
How to Cut London Broil
After the meat has rested for about 10 minutes, cut against the grain. Find the lines that run parallel through the meat and cut across them. This shortens the fibers so the meat is extra tender and easier to chew. Serve sliced with gravy with mushrooms on top!
Ideas to Serve with this London Broil Recipe in the Instant Pot
- Potatoes: mashed, baked, or roasted with ranch in the air fryer!
- Rice
- Vegetables: carrots, green beans, asparagus, or brussels sprouts.
How to Store Leftovers
Place your leftover Instant Pot London Broil and gravy in an airtight container and store in the fridge. It will keep for 3 to 4 days. You can reheat it on the stovetop, in the microwave, or in the air fryer!
What Cut of Beef Should I Use for My Instant Pot London Broil?
I use 2 lb of top round beef in my London Broil recipe. You can also use top sirloin or flank steak! FYI — all of these cuts are usually priced per pound if you’re concerned about budget.
Do I Need to Marinade my London Broil?
I recommend that you marinate the meat for my Instant Pot London Broil and gravy recipe. Marinating gives the meal more flavor, and it also helps to tenderize the beef!
You can also tenderize the steak by rubbing it thoroughly with salt before marinating. No marinade can also make your meat tough.
If you want to try another marinade option, I’ve put together one of my favorite london broil marinade recipes!
How Long Do I Need to Cook London Broil in the Instant Pot?
The total cook time for top round London broil in the Instant Pot is around 20 minutes for a medium-rare steak. This doesn’t include the marinating time or the depressurizing time.
Always check your meat by using a meat thermometer to ensure it’s done cooking. I recommend at least 135 degrees — which is medium rare.
Why is My London Broil So Tough?
London Broil is made with a tender cut of meat, so you could end up with a tough London Broil in the Instant Pot if you aren’t careful. Avoid this by carefully watching the cooking time — overcooked meat becomes tough meat!
Other Recipes You’ll Love:
- Slow Cooker London Broil
- London Broil in Oven
- Instant Pot Frozen Meatballs
- Instant Pot Steak
- Sirloin Tip Roast in the Instant Pot
- Air Fryer Steak
- Instant Pot Tri Tip
- Instant Pot Carrots
- Leftover Steak Fajitas
- Instant Pot Chicken Drumsticks
- Instant Pot French Onion Chicken
London Broil in Instant Pot
Ingredients
- 1 cup beef broth
- ¼ cup plus 3 tablespoons olive oil divided
- ¼ cup lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon salt
- 3 cloves garlic minced
- 2 pounds top round beef or top sirloin or flank steak
- 1 tablespoon butter
- ½ cup onion diced
- 8 ounces cremini mushrooms halved
- 1 packet brown or mushroom gravy mix
Instructions
- In a large plastic zipper bag or container with a lid, combine the beef broth, ¼ cup olive oil, lemon juice, Worcestershire sauce, vinegar, Italian seasoning, pepper, salt, and minced garlic. Seal the bag and shake the contents. Add the beef to the bag, seal it, then massage the marinade around the meat. Refrigerate for at least 2 hours, or up to 24 hours.
- When ready to cook, remove the meat from the bag, reserving the marinade, and pat it dry with paper towels. Cut it in half if necessary. Press SAUTE and adjust the setting to MORE on your Instant Pot. Add 1 tablespoon of olive oil to the pot and allow it to heat, then add one piece of the beef and sear it for 2 minutes on each side, until well browned. Transfer beef to a plate, repeat with another 1 tablespoon of oil and the second piece, and set aside.
- Press CANCEL then SAUTE, adjust the setting to NORMAL, then add the remaining olive oil and butter. When it’s melted, add the onions and mushrooms and cook for 5 to 6 minutes, until softened and all of the excess moisture from the mushrooms has cooked off.
- Press CANCEL. Pour the reserved marinade into the pot and stir well, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Nestle the beef in the liquid, secure and seal the lid, and cook on MANUAL HIGH pressure for 10 minutes (for medium rare: add up to 3 more minutes of cook time for medium and well done).
- When the cook time is up, allow a 10-minute natural pressure release, then vent the remaining pressure before carefully removing the lid. Transfer the meat to a cutting board, tent with foil, and allow it to rest for 10 minutes while you finish the gravy.
- Press SAUTE on the Instant pot, then whisk the mushroom gravy packet into the liquid, simmering it until it has thickened. Taste and season with salt and pepper, if desired, then serve with the London Broil.
Notes
London Broil in Instant Pot FROM FROZEN:
(I do not recommend cooking this meat from frozen without marinating it beforehand — it will not be London broil without the marinade. Honestly this recipe, like the Instant Pot steaks, really isn’t suited for the Instant Pot and is very hard to get to the correct doneness down to a specific time, it turns out more like a pot roast.)- Marinate meat as directed in step 1. After marinating, remove excess air from the bag and freeze.
- When ready to cook, pour the contents of the bag into the Instant Pot. Cook on Manual High for 20 to 30 minutes.
- When the cook time is up, allow a 5-minute natural pressure release, then vent the remaining pressure before carefully removing the lid. Transfer the meat to a cutting board, tent with foil, and allow it to rest for 10 minutes while you finish the gravy.
- Press SAUTE on the Instant pot, then whisk the mushroom gravy packet into the liquid, simmering it until it has thickened. Taste and season with salt and pepper, if desired, then serve with the London Broil.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Hi, would love instructions for this receipe using a slow cooker if possible?
Thank you
Prue
Hi Prue, I do not have instructions for a slow cooker at the moment.
I love the gravy with this dish!
Delicious recipe!
This looks so delicious!
I tried this recipe and the flavor was great but I think the cook time is way too much. Mine came out very over done.
Hi Walter, yes, the London Broil cooking time will depend on the thickness of the meat, so if yours is on the thinner side and longer, it will cook in less time.
Also elevation does matter. The closer you are to sea level, the less time is needed. At my elevation of almost 8,000 ft above mean sea level, I need to add 30% more time. I don’t know if this recipe for time is meant for mean sea level or somewhere above that.
Absolutely, you’ve brought up a really important point about elevation’s impact on baking time. Your experience at almost 8,000 ft above sea level confirms that altitude can play a big role in cooking. It’s true that recipes often assume sea level conditions, so adjustments are often necessary at higher elevations. Adding 30% more time to accommodate for the altitude is a great rule of thumb. Thanks for your insights!
It’s been 2 and a half years since someone asked for this recipe using a slow cooker. Do you have a recipe for that now.
Thanks
Hi Scott, Yes, you can find the slow cooker version of this recipe here.
I followed the cooking instructions and it made my meat super dry and well done. 🙁
Hi Rikki, I’m sorry to hear this didn’t work out for you. Did you use a smaller sized roast? That would affect the overall cook time.