Instant Pot London Broil Recipe

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Mike Published: October 14, 2021 Modified: October 21, 2021
Instant Pot London Broil Recipe


How To Make Instant Pot London Broil

For a rich and meaty dish, this instant pot London broil is an easy recipe that serves beef with a tasty mushroom-onion gravy.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


For Marinade:

  • ½ cup olive oil
  • cup soy sauce
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 tbsp Italian seasoning
  • 1 tsp pepper
  • ½ tsp salt
  • 2 lb London Broil Top Round beef
  • 1 cup beef broth

For Gravy:

  • 1 yellow onion, medium, sliced
  • 8 oz mushrooms, rinsed and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ tsp dried thyme
  • salt and pepper, to taste
  • 1 tbsp cornstarch
  • 2 tbsp water


  1. 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.

  2. Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight.

  3. Set the Instant Pot to Saute mode and allow it to preheat. If not making the gravy skip to the next step, otherwise add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot.

  4. Add the mushrooms and onions and cook for 6 to 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.

  5. Add 1 tablespoon of olive oil and then add the meat. Sear on each side for around 2 minutes until well browned.
  6. 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.

  7. 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.
  8. 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.
  9. 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 for 2 minutes until thickened.

  10. Top the sliced meat with gravy and serve.


  • Calcium: 145mg
  • Calories: 649kcal
  • Carbohydrates: 14g
  • Cholesterol: 107mg
  • Fat: 53g
  • Fiber: 3g
  • Iron: 7mg
  • Monounsaturated Fat: 29g
  • Polyunsaturated Fat: 4g
  • Potassium: 797mg
  • Protein: 30g
  • Saturated Fat: 15g
  • Sodium: 1270mg
  • Sugar: 3g
  • Trans Fat: 2g
  • Vitamin A: 202IU
  • Vitamin C: 9mg
Nutrition Disclaimer
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