Instant Pot London Broil is perfect for busy weeknight dinners made with a beef roast typically called “London broil”, beef stock, Worcestershire sauce, and various herbs and spices.
London broil refers to both a cooking method and a type of dish. It involves marinating and grilling or broiling a tough cut of beef, typically flank steak or top round steak. Traditionally, it’s cooked by broiling or grilling, but with the Instant Pot, you can achieve the same delicious results in a fraction of the time.
When purchasing the meat for this dish, you can look for a roast-sized beef that is often labeled London Broil in U.S. grocery stores. It’s about 2 pounds and about 2 inches thick.
If you can’t find this, you can buy any roast that closely matches those parameters. A thinner/smaller piece will need to be cooked for less time than is stated in this recipe.
London Broil goes well with a variety of side dishes. The recipe makes a delicious gravy that can be served over creamy mashed potatoes, or opt for steamed or roasted vegetables like asparagus and carrots.
» You might also enjoy this Instant Pot Pork Roast.
Ingredients Needed
- Cooking Oil – Use the cooking oil of your choice.
- London Broil – See my notes above for picking a piece of meat.
- Salt & Ground Black Pepper – for seasoning the meat.
- Beef Stock – Beef stock forms the savory base of the sauce and is how this dish is “marinated”. I always use a low-sodium beef stock.
- Worcestershire Sauce – Adds a nice rich flavor.
- Balsamic Vinegar – If you don’t have balsamic, use red wine vinegar instead.
- Tomato Paste – A thick concentrated tomato paste adds a good depth of flavor.
- Dried Thyme – You can also use fresh thyme. If you don’t like thyme, go with rosemary.
- Cornstarch and Water – Combine these to thicken the sauce into a gravy at the end of cooking.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
How to Make London Broil
Heat the Instant Pot on Saute mode (high setting). Add the oil.
Season the London broil with salt and pepper. Set it into the Instant Pot and saute for 3 minutes per side. When done, remove the meat from the pot.
Pour in the beef stock and deglaze the bottom of the pot, removing all the browned bits.
Add the Worcestershire sauce, balsamic, tomato paste, and thyme. Whisk to combine. Add the meat back to the pot.
Secure the lid and set the vent to sealing (if necessary for your model).
Set to cook on high pressure for 10 minutes. When the time is up, allow a 10 minute natural pressure release, then carefully release any remaining pressure. Remove the lid. This timing leads to a well-done fall apart meat, like a roast. If you want a medium rare to medium meat, cook it for 8 minutes on high pressure with a quick release.
Transfer the London broil to a plate to rest.
If you want to thicken the juices for gravy, turn on saute mode. Mix 2 tablespoons cornstarch with 2 tablespoons water. When the liquid is boiling, pour in the cornstarch slurry. Whisk and cook until thickened.
Slice the meat and serve with the gravy.
Additional Helpful Tips
- Searing the meat before pressure cooking helps lock in flavors and gives the London Broil a nice crust. Don’t skip this step!
- After searing the meat, deglaze the Instant Pot by adding the beef stock and scraping up any browned bits from the bottom. This adds flavor to the sauce.
- If you want the meat to be medium rare to medium well, cook it for 8 minutes on high with a quick release.
- For a tender result, use a natural pressure release to allow the meat to relax before quick releasing the remaining pressure.
How to Store
Fridge: Store leftover London Broil and any accompanying sauce in airtight containers in the refrigerator for up to 3-4 days. Make sure to cool the meat and sauce to room temperature before refrigerating.
Freezer: Let it cool to room temperature, then transfer it to a freezer-safe container or zip-top bag. Leave some space at the top for expansion. Label and date the container, and it can be frozen for up to 3 months.
Reheating Options
Microwave: Heat in 20-30-second intervals, checking after each interval until it reaches your desired temperature. Be careful not to overheat, as the meat can dry out.
Stovetop: Reheat sliced London Broil in a skillet or pan over low to medium heat. You can add a bit of the leftover sauce to keep it moist. Flip the slices occasionally until they are heated through.
Instant Pot: Place the meat and a small amount of sauce in the Instant Pot, then select the “Keep Warm” setting until it reaches the desired temperature.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
- Don’t Have an Instant Pot? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
Frequently Asked Questions
What sides go well with Instant Pot London Broil?
Popular sides include mashed potatoes, steamed or roasted vegetables, salads, rice, or bread. Choose sides that complement the meat and sauce.
Can I use a different cut of beef for London Broil?
Yes, London Broil can be made with other cuts like flank steak or top round. These cuts are typically lean and work well with the cooking method.
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Instant Pot London Broil
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) cooking oil
- 2 pound (907 g) London broil
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 1/2 cups (355 ml) beef stock
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (16 g) tomato paste
- 1 1/2 teaspoon (2 g) dried thyme
- Cornstarch and water optional
Instructions
- Heat the Instant Pot on Saute mode (high setting). Add the oil.
- Season the London broil with salt and pepper. Set it into the Instant Pot and saute for 3 minutes per side. When done, remove the meat from the pot.
- Pour in the beef stock and deglaze the bottom of the pot, removing all the browned bits.
- Add the Worcestershire sauce, balsamic, tomato paste, and thyme. Whisk to combine.
- Add the meat back to the pot.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 10 minutes. When the time is up, allow a 10 minute natural pressure release, then carefully release any remaining pressure. Remove the lid. This timing leads to a well-done fall apart meat, like a roast. If you want a medium rare to medium meat, cook it for 8 minutes on high pressure with a quick release.
- Transfer the London broil to a plate to rest.
- If you want to thicken the juices for gravy, turn on saute mode. Mix 2 tablespoons cornstarch with 2 tablespoons water.
- When the liquid is boiling, pour in the cornstarch slurry. Whisk and cook until thickened.
- Slice the meat and serve with the gravy.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
Classic London broil– tough and chewy. but the flavor was very good.
To avoid tough and chewy, you have to purchase a higher quality meat, as many that are sold as “London broil” are lower quality, cheaper cuts.