Can you cook London broil in the Instant Pot? Yes! This Instant Pot London broil recipe is a delicious low carb keto entrée that doesn’t require a broiler. Five minutes cook time in the pressure cooker is all you need to for a tender medium or medium rare cooked steak. You’re going to love how easy this Instant Pot London broil and gravy is to make!

I’ve done so many air fryer recipes, I’m getting worried my other kitchen gadgets are feeling left out! This London broil pressure cooker recipe is my attempt to fix that. I love Instant Pot recipes too!
Pressure cooking is different than air fryer cooking in that it’s harder to adjust cooking times with the Instant Pot. With air frying, you continually check on the food to stir, flip, or rotate. With pressure cooking, you set the time and temperature and leave things alone until the food is done.
For this reason, pressure cooking London broil (and other cuts of meat) carries a bit of a risk. You're not going to know you’ve overcooked it until you release the pressure on the Instant Pot. Luckily, it’s pretty easy to avoid shoe leather beef if you follow this recipe.
We’re going to pressure cook the beef for the shortest possible time in the Instant Pot- 5 minutes. Then we’re going to quick release the pressure. This is the best way to ensure we don’t overcook London broil in the Instant Pot.
You can always go back and cook an undercooked cut of beef for an additional 10-15 minutes. However, once you overcook something, you can’t undo it. Follow this recipe and don’t risk it!
Jump to:
🐄 How to Make Instant Pot London Broil
Here are the step-by-step instructions to make the best Instant Pot London broil. (Get a printable recipe card with quantitites of ingredients at the end of the post.)
- Classic London broil is first marinated and then broiled (hence the name). It’s best to begin marinating your London broil the night before. To make the marinade, stir together the beef broth, balsamic vinegar, tomato paste, dried thyme, soy sauce, black pepper, and garlic. Put the beef in a gallon-size Ziplock bag.
- Pour the marinade into the bag with the beef. Seal the bag, pressing out as much air as you can.
- Keep the bag with the beef and marinade in the refrigerator overnight, flipping it every once in a while. You want the marinade to be able to penetrate the beef from all sides. Be sure to marinate the beef for a minimum of 4-6 hours.
- The next day, remove the beef from the marinade and pat it dry. Set your Instant Pot to “high saute” and add butter and olive oil. Once the butter melts, add thinly sliced onions and let them soften. (If you’d like mushroom gravy, you can add some sliced mushrooms too.)
- Push the onions to one side of the pot and add the beef. Allow the beef to brown for a couple of minutes on all sides. You just want a quick sear; you’re not cooking it through yet.
- Next, turn the pot off and pour the marinade from the bag into the pot. The liquid level should reach the minimum required for pressure cooking by the Instant Pot. Put the lid on the pot and close the vent.
⏲️ London Broil Instant Pot Cook Time
Pressure cook London Broil on high pressure for 5 minutes with the bean/chili setting. Keep in mind this is a 2 lb London broil Instant Pot recipe (meat is about 1-inch/2.54 cm thick).
This is the lowest cooking time my multi-cooker allows. The meat setting does not allow a 5-minute cooking time, which is why we’re using the setting for beans.
You may have to play with the settings on your Instant Pot to find the one that permits the lowest pressure cooking time. This cook time will get your London broil cooked to medium or medium-rare, with a pink center.
At the end of the cook time, quick release the pressure and use tongs to lift the London broil out of the liquid. Check the temperature of the thickest part of the beef. It should have reached a safe minimum internal temperature of 145 degrees Fahrenheit (63C). Let the beef rest for 10 minutes while you make the gravy.
To make the gravy, set the Instant Pot to “high sauté.” Let the marinade and onion mixture bubble for 5 minutes, and then whisk in the xanthan gum. Let the gravy thicken over the heat for about 5 minutes, whisking occasionally.
Feel free to use cornstarch or whole grain flour as a thickener instead, if you would prefer. You will need to use more cornstarch or flour to thicken, compared to the small amount of xanthan gum.
🔪 How to Cut London Broil
London broil should be cut against the grain into thin slices. To serve, slice the beef and ladle some gravy on top. This seared steak has a juicy inside with great flavor. YUM!
🥩 What cut of meat is used for London broil?
London broil is most commonly made with top-round steak or flank steak. Sometimes top round steaks are labeled “London broil” in grocery stores, even though London broil refers to a cooking method, not a cut of meat. Top sirloin can also work in this London broil recipe, though it tends to be pricier than top round.
🥗 What to Serve with London Broil
Wondering how to serve London broil? I like to serve London broil over a fluffy bed of mashed potatoes with carrots, cauliflower, or roasted Brussels sprouts on the side.
Here are a few more side dishes that go with London broil:
- Air Fryer Spaghetti Squash
- Air Fryer Frozen French Fries
- Keto Air Fryer Radishes (a low carb alternative to potatoes!)
London broil leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days, or freeze them. Use leftovers to make tacos, casseroles, or sandwiches.
FAQs
How do you cook London broil so it’s not tough?
To avoid tough London broil, don't overcook it, and ensure it is marinated long enough and marinated properly. London broil is typically made with lean, thick cuts of beef that are tough. However, a good recipe for London broil (like this one!) will ensure the steak is tender by the time it reaches your plate.
What cooking method is preferred for London broil?
London broil is typically marinated then seared under a broiler in the oven. This is the best way to cook London broil for the most reliably consistent results.
How to make a London broil Instant Pot recipe with no marinade?
You must use a liquid to safely pressure cook foods in an Instant Pot, so don’t skip the marinade. Additionally, marinating London broil is a critical step to help tenderize it.
How to make London broil in the Instant Pot from frozen?
To make London broil in the Instant Pot from frozen, season and marinate the piece of meat before freezing. Then place the frozen London broil in the Instant Pot with sufficient liquid, and pressure cook on high for 30 minutes. Natural pressure release for 10 minutes, then quick release the remaining pressure.
Check to ensure the London broil reached a minimum safe temp of at least 145F (63C) and add cooking time if needed. After pressure cooking, slice and serve. Note: I DO NOT recommend making London broil from frozen, as it turns out very well done more similar to a pot roast.
That said, I know some of y’all are going to try this regardless, so thought I’d offer some starter directions. 🙂
👩🏻🍳 Other Instant Pot Recipes
Do you love recipes using the Instant Pot? Here are some more multi-cooker recipes to try:
- Old Fashioned Beef and Vegetable Soup (Pressure Cooker)
- Bone Broth for Babies (adults like this Instant Pot or slow cooker recipe too!)
- Instant Pot Almond Milk Yogurt
And if you’re shopping for a new Instant Pot, this article on 6 Qt vs 8 Qt Instant Pot may help you make a decision.
📖 Recipe
Watch How to Make It!
London Broil Instant Pot Recipe (Instant Pot London Broil)
Equipment
Ingredients
- 1¾ lb. top round steak, flank steak, or top sirloin (aim for a 1½-2 lbs./680-907 grams cut of beef and a cut that is about 1-inch/2.54 cm thick)
- 2 cups high-quality beef broth (homemade beef bone broth, if possible)
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon balsamic vinegar
- ½ tablespoon concentrated tomato paste
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- black pepper
- 1 tablepoon butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced into half moons
- 8 ounces mushrooms, sliced 227 grams (optional)
- ½ teaspoon xanthan gum
Instructions
- The night before: Stir together the beef stock, soy sauce, balsamic vinegar, tomato paste, thyme, black pepper, and garlic. Put the beef in a gallon-size Ziplock bag.
- Pour the marinade into the bag with the beef. Seal the bag, pressing out as much air as you can.
- Allow the beef to marinate in the refrigerator overnight. Flip it a few times, allowing the marinade to penetrate the beef from all sides.
- The following evening: Remove the beef from the marinade and pat it dry. Set your Instant Pot to “high sauté” and add butter and oil. Once the butter melts, add the thinly sliced onions and let them soften. (Note: If you’d like mushroom gravy, you can sauté some sliced mushrooms too.)
- Push the onions to one side of the pot and add the beef. Allow the beef to brown for a couple of minutes on all sides.
- Next, turn the pot off and pour the marinade from the bag into the pot. The liquid level should reach the minimum required for pressure cooking by the Instant Pot. Put the lid on the pot and close the vent.
- Set the pot to high pressure on the bean/chili setting and set it to pressure cook for 5 minutes.
- At the end of the cook time, quick release the pressure and use tongs to lift the London broil out of the liquid.
- Check the temperature of the thickest part of the beef. It should have reached a safe minimum internal temperature of 145°F (63°C). Let the beef rest for 10 minutes on a plate.
- To make the gravy, set the Instant Pot to “high sauté.” Let the marinade and onion mixture bubble for 5 minutes, and then whisk in the xanthan gum. Let the gravy thicken over the heat for about 5 minutes, whisking occasionally.
- To serve: Thinly slice the beef against the grain and ladle on the gravy.
Notes
💭 Expert Tips from a Dietitian
This is a level 2 recipe (transition or weight maintenance). London broil has a lot to offer in terms of nutrition. If you struggle with iron deficiency, beef provides the highly bioavailable heme iron you may benefit from. Beef is also rich in vitamin B12, zinc, selenium, niacin, and vitamin B6. Oh, and don’t forget about beef’s high-quality protein! A (realistically sized) serving of the London broil by itself is under 500 calories. However, with a pile of mashed potatoes and roasted Brussels sprouts, my meal was over 900 calories! Remember that regardless of the dietary lifestyle you’ve chosen, you need to maintain a calorie deficit to lose weight. The key to a lighter meal here is that you want to add in non-starchy veggies without lots of oil. Non-starchy veggies give a big boost to the volume of meals for very few calories. They’re also low carb and keto friendly. Nutrition information is for one serving of London broil with London broil gravy.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don't sweat the numbers too much.
Nutrition
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Hello! I'm Summer, a registered dietitian and home chef who loves to cook, eat, and create high quality content for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Rodge says
If this recipe makes it tender then why do you need to slice it?
Summer Yule says
Hi Rodge, do you not normally slice your London broil to share with family and friends and to make it easier to pick up your individual portion on a fork? It's a pretty large piece of meat.
John M (in the uk) says
Not made it yet but looks good Will make this weekend. I will be using skirt which is similar to flank. What do you call skirt,is that the same as what you call "round". My question though is what are you using the xanthan gum for a thickener or a stabiliser and is that in the marinade please. Thank you.
Summer Yule says
Hi John, In the US, I believe skirt steak comes from the plate primal and top round from the round primal. The xanthan gum is used as a thickener at the end. I use it in several recipes here because it's low carb, gluten free, and can thicken hot or cold liquids. Hope you enjoy!
Theresa says
I made this last night. The gravy was so good but my meat was tough. With meat, if feels like the longer you leave it in the IP the more tender the meat becomes. I think I will let it natural release next time. I also did not have time to leave it overnight so I left it for about 6 hours. Maybe that was not enough thime.
Summer Yule says
Hi Theresa! Are you using grass-finished beef by any chance? I've noticed when I get grass-finished beef from a local farm the cooking times tend to be different than beef from the grocery store. I originally tried this recipe with the Instant Pot set to 8 minutes, and the beef was overcooked and tough 🙁 Experimenting with natural release and marinating for the full time sounds like a good plan!
Cathi says
There aren't any measurements to the ingredients on this page? Maybe I need to go to my saved Pinterest recipe!
Summer Yule says
Hi Cathi, Just scroll up a little bit! The complete recipe is in the recipe card above the notes and video 🙂
Ab says
Super easy, super delish london broil!
I didn't have tomato paste on hand so made the recipe w/o it and it still tasted great!
For anyone questioning the 5 minute cook time, don't!
Anything over 5 min will result in nearly well done meat. When I did a temp check at the 5 min the meat was barely over 150 degrees, so I let it sit in the juices for another 4 min, put the lid back on to keep the heat in.. ooof, we ended up with barely any pink inside the meat. Next time I'll just remove the meat and cover it for the 10 minute sit time. Even though there was barely any pink inside the meat it was still delicious!
I also realized that I didn't have any thyme in my spice cabinet, but I remembered I had a box of thyme tea, one tea bag was a perfect teaspoon!
Sub's that I used:
1.) Coconut aminos in place of the soy sauce (we don't use soy sauce here)
2.) Sweet onion in place of red onion (only had sweets in the house)
3) Thyme tea bag (obviously I poured it out of the tea bag) in place of dried thyme
4) Did not use black pepper (family member allergic to it), and it still tasted great!
The family all agreed, this is a keeper recipe!!! 💖
Summer Yule says
Thank you so much for leaving a detailed review, you've completely made my day! I'm so happy that it turned out well and your family liked it. The swaps you used all sound wonderful. I don't think I've ever tried thyme tea!