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London broil cooked in instant pot on plate in slices with sauce

London Broil in Instant Pot

Samantha Erb
You don’t need a broiler to prepare my London Broil in the Instant Pot recipe! Enjoy this tender marinated steak with creamy mushroom gravy.
5 from 4 votes
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Instant Pot
Cuisine American
Servings 4 -6 servings
Calories 425 kcal

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.)
  1. Marinate meat as directed in step 1. After marinating, remove excess air from the bag and freeze.
  2. When ready to cook, pour the contents of the bag into the Instant Pot. Cook on Manual High for 20 to 30 minutes.
  3. 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.
  4. 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

Serving: 1gCalories: 425kcalCarbohydrates: 8gProtein: 49gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 13gCholesterol: 142mgSodium: 510mgFiber: 1gSugar: 3g
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