London Broil Instant Pot: 6 Juicy Benefits in Minutes

I’ve always had a soft spot for London broil it’s hearty, affordable, and packed with beefy flavor. But cooking it the traditional way? It used to stress me out. Either it turned out dry as a doormat or it took hours in the oven. Then I tried making London broil in Instant Pot, and I was honestly shocked. With a quick marinade and pressure cooking magic, this cut goes from tough to melt-in-your-mouth tender in under an hour. It’s become my go-to for weeknight dinners and last-minute hosting.

Why You’ll Love This London Broil Instant Pot Recipe

Here’s why I keep coming back to this london broil instant pot recipe every time I want a beef dinner that impresses without the stress:

1. Tender, juicy beef without hours in the oven—pressure cooking works magic on tougher cuts like top round.
2. Savory depth from a bold marinade and rich mushroom-onion gravy all made in the same pot.
3. Hands-off cooking after a quick sear, the Instant Pot takes over.
4. Versatile enough to serve as slices with gravy, in wraps, or over mashed potatoes.
5. Meal-prep friendly it stores and reheats beautifully, which is perfect for busy weeks. If you love beefy, hands-off dinners, try another pressure cooker favorite like Instant Pot brisket—it’s just as satisfying.
6. Minimal cleanup one-pot meals are a win every time.

Trust me, once you taste this Instant Pot version, you won’t want to cook it any other way.

London Broil Instant Pot: 6 Juicy Benefits in Minutes

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A juicy, flavor-packed Instant Pot London Broil made with a bold marinade, tender top round steak, and a savory mushroom-onion gravy all in under an hour. Ideal for busy weeknights or impressively easy weekend dinners.

• Total Time: 30 minutes active + 2–8 hours marinating
• Yield: Serves 4–6 1x

Ingredients

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½ cup olive oil

⅓ cup soy sauce (low-sodium optional)

¼ cup lemon juice (fresh preferred)

¼ cup Worcestershire sauce

3–4 garlic cloves, minced

2 tablespoons Italian seasoning

1 teaspoon black pepper

½ teaspoon salt

2 lb top round (London broil)

1 cup beef broth (low-sodium if desired)

1 medium yellow onion, thinly sliced

8 oz mushrooms, sliced

1 tablespoon oil

1 tablespoon butter (optional for richness)

½ teaspoon dried thyme

Salt and pepper to taste

1 tablespoon cornstarch + 2 tablespoons water (for slurry)

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Instructions

1. Marinate: Mix all marinade ingredients in a bowl or bag. Add London broil and refrigerate for at least 2 hours or overnight.

2. Sauté Veggies: On “Sauté” mode, heat oil and cook onions and mushrooms until soft and golden. Remove and set aside.

3. Sear the Beef: Add oil (if needed) and sear marinated beef for 2 minutes per side.

4. Pressure Cook: Deglaze pot with beef broth, scraping brown bits. Return beef, seal lid, and cook on High Pressure for 3 minutes. Let pressure naturally release for 10 minutes, then quick release. Rest meat for 5 minutes.

5. Finish Gravy: On “Sauté,” stir in cornstarch slurry and return onions and mushrooms. Simmer until thickened. Slice beef thinly across the grain and serve with gravy.

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Notes

• Make It Ahead: Marinate the beef the night before for richer flavor.

• Lower Sodium: Use low-sodium soy sauce and broth to reduce salt content.

• Swap the Butter: Skip butter or use olive oil for a dairy-free version.

• Thicken Naturally: Simmer gravy longer instead of using cornstarch if preferred.

• Gravy Boost: Add a splash of red wine while sautéing the onions for extra depth.

• Author: Layla Nour
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Instant Pot (Pressure Cook, Sauté)
• Cuisine: American

Nutrition

• Serving Size: ~6 oz cooked beef with gravy
• Calories: ~420 per serving
• Sugar: 3g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 95mg

How It Compares to Oven-Roasted or Grill Methods

I used to swear by broiling or grilling London broil. That is, until I discovered Instant Pot London broil—and let me tell you, the comparison isn’t even close.

The biggest win for me? The Instant Pot locks in moisture while creating a luscious, ready-to-serve gravy from the same pot.

Origin & Culinary Context of London Broil

Before we go any deeper, let’s clear something up London broil isn’t a cut of meat. It’s a method. The term originally referred to marinated top-round steak that was broiled and then sliced thinly against the grain.

But here’s the twist: while traditional London broil is broiled or grilled, I’ve found that cooking London broil in Instant Pot brings out way more tenderness and juice without the risk of overcooking.

This pressure-cooked take stays true to the method’s roots marinate, sear, slice thin but gives it a 21st-century upgrade with way less stress and a lot more gravy.

Ingredients for London Broil Instant Pot

Here’s what I use when making my go-to Instant Pot London Broil. It’s rich, savory, and super flexible if you want to swap things out.

Marinade

• ½ cup olive oil
• ⅓ cup soy sauce (low-sodium if preferred)
• ¼ cup lemon juice (fresh is best)
• ¼ cup Worcestershire sauce
• 3–4 garlic cloves, minced
• 2 Tbsp Italian seasoning
• 1 tsp black pepper
• ½ tsp salt

Meat & Broth

• 2 lb top round (aka London broil)
• 1 cup beef broth (again, low-sodium if desired)

Gravy Add-ins

• 1 medium yellow onion, thinly sliced
• 8 oz mushrooms, sliced
• 1 Tbsp oil + 1 Tbsp butter (or skip for lighter version)
• ½ tsp dried thyme
• Salt & pepper to taste
• 1 Tbsp cornstarch + 2 Tbsp water (for thickening)

I love how easy it is to throw all this into one pot and come out with dinner and gravy! that tastes like it took hours.

Step-by-Step Instructions for London Broil Instant Pot Recipe

Here’s exactly how I make my go-to london broil instant pot recipe tender, juicy, and so full of flavor it barely makes it to leftovers.

Step 1 – Marinate

I whisk all the marinade ingredients together, toss in the beef, and let it chill in the fridge for at least 2 hours overnight is even better. This helps break down the tough top round and infuse it with flavor.

Step 2 – Sauté Veggies (Gravy Prep)

With the Instant Pot on “Sauté,” I add a little oil and cook the onions and mushrooms until they’re golden and all their moisture is gone. This builds the base of that delicious, savory gravy.

Step 3 – Sear the Beef

After removing the veggies, I add a touch more oil and sear the London broil on both sides for 2 minutes each. Browning the meat helps lock in flavor.

Step 4 – Pressure Cook

I deglaze the pot with beef broth, scraping up any browned bits. Then I add the meat back in, lock the lid, and set it to cook on High Pressure for 3 minutes, followed by 10 minutes natural release. After that, I let it rest 5 minutes before slicing thinly across the grain.

Step 5 – Finish the Gravy

Back on “Sauté” mode, I stir in the cornstarch slurry, return the veggies, and let everything simmer until it thickens. The result? A rich, savory sauce to spoon all over the sliced meat.

Helpful Tips for the Best Instant Pot London Broil

These are the little kitchen habits that make a big difference in how your London broil in Instant Pot turns out. Trust me I’ve learned some of these the hard way.

• Trim Excess Fat: London broil is a lean cut, but trimming visible fat ensures a cleaner, less greasy gravy.
• Pat Dry Before Searing: Moisture is the enemy of browning. I always pat the meat dry with paper towels before searing to get that perfect crust.
• Don’t Skip Natural Release: That 10-minute natural pressure release is what keeps the juices in the meat not skipping this step is key to tenderness.
• Slice Thinly Against the Grain: I always cut on the bias, against the muscle lines. It transforms a tough cut into tender slices.
• Whisk Slurry Separately: Mixing cornstarch with cold water before adding it prevents clumping. Stir it in gently and let it simmer until it’s glossy and thick.

For busy weeknights, I also keep a few quick beef dinners in the Instant Pot in my rotation—they’re simple and satisfying.

Customizations & Flavor Variations for Instant Pot London Broil

Even though this instant pot london broil is a winner on its own, I love switching things up depending on my mood or the occasion. Here are a few of my favorite spins:

• Spicy Kick: Add a teaspoon of red pepper flakes or a splash of hot sauce to the marinade for a little heat.
• Italian Flair: Swap the soy sauce for balsamic vinegar and add fresh rosemary and thyme instead of Italian seasoning.
• Red Wine Gravy: Replace half of the beef broth with dry red wine for a deeper, more luxurious sauce.
• Creamy Twist: Stir a spoonful of sour cream or heavy cream into the gravy at the end for a silky finish.
• BBQ-Style: Use BBQ sauce in place of the marinade and finish with grilled onions or a quick broil for charred edges.

Each variation still works beautifully in the instant pot london broil method you don’t have to reinvent the wheel to make it exciting!

What to Serve with London Broil

Once my london broil instant pot masterpiece is done, it’s time to think sides and trust me, they matter. These are the pairings that make the whole meal sing:

• Mashed Potatoes: Classic, creamy, and perfect for soaking up all that rich gravy.
• Buttered Noodles: A quick, kid-approved base that carries the sauce beautifully.
• Roasted Veggies: Carrots, Brussels sprouts, or green beans add a crispy contrast to the tender meat. Try low-carb veggie sides like Instant Pot cauliflower to balance the hearty beef and gravy.
• Garlic Bread: Not traditional, but totally satisfying when dipped in leftover juices.
• Crisp Green Salad: A lemony vinaigrette helps balance the richness of the dish.

This part of the meal always feels like bonus comfort the Instant Pot did the heavy lifting, and now we get to build the plate!

Calorie & Ingredient Swap Options

Sometimes I like to tweak my london broil instant pot recipe depending on who I’m cooking for or what’s left in the fridge. These swaps keep it flexible, friendly, and flavorful:

• Lower Sodium: Go for low-sodium soy sauce and broth to keep the salt in check.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce and double-check your Worcestershire brand.
• Keto/Paleo: Skip cornstarch and thicken the gravy with arrowroot or reduce it naturally.

You can also explore this keto-friendly pressure cooker dinner as a great alternative with similar comfort food vibes.

• Oil-Free: Sauté veggies in broth instead of oil just keep an eye on the pan to avoid sticking.

Little changes like these make it easy to fit this dish into all kinds of dietary needs while still keeping the flavor full and satisfying.

Random Facts About London Broil & Pressure Cooking

This one’s for the food nerds (like me!). While cooking my london broil in instant pot, I’ve picked up some trivia that makes this dish even more fascinating:

1. London Broil isn’t a cut it’s a technique.
   It refers to marinating and broiling (or in our case, pressure cooking) lean beef and slicing it thin across the grain.
2. Pressure cooking dates back to the 1600s.
   A French physicist created it to cook food faster under steam pressure and now, I use that tech for pot roast on a weeknight.
3. The Instant Pot doesn’t just cook faster it tenderizes.
   This is perfect for tough cuts like top round or flank that need help breaking down.
4. Natural pressure release = juicier meat.
   Letting the pot release steam slowly after cooking keeps the juices in the meat instead of forcing them out.
5. Adding acid like lemon juice or Worcestershire tenderizes the meat.
   It helps break down fibers before the pressure cooking even begins.

Honestly, every time I make london broil in instant pot, I feel like I’m time-traveling a bit mixing old-school techniques with modern magic.

Frequently Asked Questions

These are the questions I get from friends every time I rave about my instant pot london broil. If you’re curious (or cautious), here are the straight answers:

This instant pot london broil truly converts skeptics once you try it, there’s no going back to dry roasts!

Storage & Maintenance

After I’ve made a juicy london broil instant pot dinner, there are usually leftovers and luckily, they keep beautifully. Here’s how I handle storage and reheating:

• Fridge:
  Store sliced meat in its gravy in an airtight container for up to 4 days. I like to reheat mine in the microwave with a splash of extra broth.
• Freezer:
  Freeze slices (with or without gravy) for up to 3 months. Thaw overnight in the fridge, then reheat gently to avoid toughness.
• Reheating Tip:
  Don’t blast it in the microwave. I warm mine slowly in a pan with some extra sauce or broth. This helps preserve the tenderness.
• Instant Pot Care:
  After cooking, always deglaze the pot with broth or water before cleaning. It makes cleanup a breeze and prevents any stuck-on bits from hardening.

No need to dread leftovers this london broil instant pot reheats like a dream and is even better the next day! For a completely hands-off meal, I sometimes switch things up with set-it-and-forget-it beef meals like slow-cooked meatballs.

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Final Thoughts

Cooking London broil in Instant Pot was a game-changer for me. I used to shy away from this cut because it was either too tough or took forever in the oven. But with this method? Total transformation.

You get melt-in-your-mouth slices, savory gravy, and minimal cleanup all with the push of a button. It’s perfect for meal prep, feeding a crowd, or just impressing yourself on a weeknight.

So next time someone says London broil is too dry or difficult, hand them your fork and say, “Not this one.”