Ingredients
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)
Instructions
Marinate: Mix all marinade ingredients in a bowl or bag. Add London broil and refrigerate for at least 2 hours or overnight.
Sauté Veggies: On “Sauté” mode, heat oil and cook onions and mushrooms until soft and golden. Remove and set aside.
Sear the Beef: Add oil (if needed) and sear marinated beef for 2 minutes per side.
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.
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.
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.
- 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