Can you cook London broil in the pressure cooker? Definitely! This Instant Pot London broil and gravy recipe is a delicious low carb entrée. Alternatively, serve your London broil over mashed potatoes for the carb lovers. Five minutes of pressure cooking is all you need to for a tender, medium cooked steak. You’re going to love how easy this Instant Pot London broil and potatoes 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 instant pot recipe is my attempt to fix that. I love my Instant Pot 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-textured 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 a little more. However, once you overcook something, you can’t undo it. Follow this recipe and don’t risk it!
Jump to:
- 🥩 What cut of meat is used for London broil?
- ⭐ The BEST Instant Pot London Broil
- 🥘 Ingredients
- 🍽 Equipment
- 🐄 How to Make London Broil
- 🧂 How Long to Marinate London Broil
- ⏲️ Instant Pot London Broil Cook Time
- 🔪 How to Cut London Broil
- 🥗 Side Dishes
- 💭 Expert Tips from a Dietitian
- FAQs
- 👩🏻🍳 Other Instant Pot Recipes
- The Disclaimer…
- 📖 Recipe
- 💬 Comments
🥩 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 recipe, though it tends to be pricier than top round.
⭐ The BEST Instant Pot London Broil
Why are you going to want to make this London broil recipe? Let’s chat about the reasons:
- London broil 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!
- Cooks in 5 minutes: Hello, easy weeknight meal! This London broil comes out perfect and tender after only 5 minutes under high pressure. If you like a quick recipe, this one’s for you.
- London broil gravy: Did I mention the gravy?!? London broil is typically marinated then seared. Here, we’re going to turn the marinade into a scrumptious gravy. Preventing food waste with gravy sounds like a good way to support the environment to me!
🥘 Ingredients
Here’s what you need to make London broil in an Instant Pot:
- About 2 lbs. beef (choose a cut that is appropriate for a London broil and about 1-inch thick)
- Good-quality beef broth
- Balsamic vinegar
- Concentrated tomato paste
- Dried thyme
- Reduced-sodium soy sauce
- Black pepper
- Minced garlic cloves
- Butter
- Avocado oil
- Thinly sliced red onion
- Xanthan gum
For the beef broth, I highly recommend making your own. You’ll save money. Additionally, homemade broth tends to create richer and more flavorful gravies. Whatever broth you use, make sure it’s one you enjoy since it makes the base of the gravy.
To make beef broth, throw a few marrow bones in a crockpot, cover with water, and add a tablespoon of cider vinegar. Set the slow cooker to low and let cook overnight. The next day, remove the bones, and your broth is ready to use.
Xanthan gum is made from the outer layer of a bacterium and is used as thickener, emulsifier, and binder. It’s a great low carb way to thicken the gravy in this recipe.
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.
Here’s what you’ll need if you’re making the side dishes:
- Peeled and chopped potatoes
- Butter
- 2% Milk
- Salt and black pepper
- Trimmed and halved Brussels sprouts
- Olive oil
- Everything but the bagel seasoning (or your favorite seasoning)
🍽 Equipment
You’re welcome to use whatever multipurpose cooker you own for this recipe, whether that is the Ninja Foodi or another cooker. I developed this recipe using the Crock-Pot Express 6-Quart Easy Release Pressure Cooker. Cooking times may vary slightly if you use a different multi-cooker.
I also like to have a good knife, food-safe gallon-sized baggie to marinate the beef, and a whisk for the gravy. For the sides, you’ll need a dark baking sheet, large pot, and potato masher.
🐄 How to Make London Broil
Classic London broil is first marinated and then broiled (hence the name). It’s best to begin marinating your London broil the night before.
Stir together the beef stock, balsamic vinegar, tomato paste, 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.
🧂 How Long to Marinate London Broil
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.
⏲️ Instant Pot London Broil Cook Time
The next day, remove the beef from the marinade and pat it dry. Set your Instant Pot to “high sauté” and add butter and avocado oil. Once the butter melts, add the onions and let them soften.
Push the onions to one side of the pot and add your 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.
Set the pot to high pressure on the bean/chili setting and set it to pressure cook for 5 minutes. 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, 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. 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.
🔪 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. YUM!
🥗 Side Dishes
Wondering how to serve London broil? We don’t just have the beef and gravy by themselves! I like to serve it over a fluffy bed of mashed potatoes with some roasted Brussels sprouts on the side.
To make the Brussels sprouts, preheat the oven to 400 degrees Fahrenheit. Rinse and trim the Brussels sprouts. Cut them in ½ or into ¼s, depending on their size. Spread them in a single layer on a dark baking sheet.
Drizzle the sprouts with olive oil and sprinkle with Everything but the Bagel Seasoning. Roast in the top third of the preheated oven for 20-30 minutes, flipping halfway through cooking time. They’ll get really crispy and brown, just as I like them.
For the mashed potatoes, peel and chop your potatoes. Cover with water in a large pot, and let them boil for about 20 minutes. Drain them well.
Add butter, milk, salt, and pepper to the hot potatoes. Mash until smooth (I like to use a hand masher).
If the mashed potatoes and Brussels sprouts aren’t doing it for you, no worries! Here are a few more side dishes to have with London broil:
- Air Fryer Spaghetti Squash
- Air Fryer Frozen French Fries
- Keto Air Fryer Radishes (a low carb alternative to potatoes!)
You could also change up the herbs or add some sauteed mushrooms to your gravy for a different flavor profile. So good!
💭 Expert Tips from a Dietitian
This is a level 2 recipe (transition or weight maintenance). A (realistically sized) serving of the London broil by itself is under 500 calories. However, with the pile of mashed potatoes and roasted Brussels sprouts, I had an over 900 calorie meal!
If you aren’t looking for a meal that is quite so hearty, you can easily switch the sides to make a moderate calorie meal. Swap the mashed potatoes for mashed cauliflower and go lighter on the butter. Use less oil on the Brussels sprouts, or serve salad greens with a light dressing instead.
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. Added oils and fats, on the other hand, are very high calorie, typically 100-120 calories per tablespoon.
Remember that regardless of the dietary lifestyle you’ve chosen (low carb, keto, etc.) you need to maintain a calorie deficit to lose weight. If you’re not meeting your weight management goals with your current plan, it might be a good idea to keep track of added fats. It can be really easy to overdo it with these healthy foods, including olive oil. (Trust me- I've been there!)
FAQs
If your London broil is tough, it may be overcooked, or perhaps it wasn’t marinated long enough or 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.
If you swap the soy sauce for gluten-free tamari or coconut aminos, this pressure cooker London broil will be gluten free. The thickener used in the gravy, xanthan gum, is also gluten free.
Yes, this is a keto Instant Pot London broil recipe. One serving of this recipe provides 5.3 grams of net carbs (that’s for the beef and gravy only). Serve it with the Brussels sprouts and mashed cauliflower instead of potatoes, and you’ve got yourself a keto meal.
👩🏻🍳 Other Instant Pot Recipes
Did you know I have a section of recipes using the Instant Pot on the site? Here are some of my favorite multi-cooker recipes:
- Instant Pot Beef Stew with Cider
- Bone Broth Instant Pot Recipe
- Instant Pot Yogurt Recipe
Join our community! Subscribe to the Weekly Newsletter to be kept up-to-date on all of the latest and greatest recipes! You can also follow me on Pinterest, Twitter, Instagram, and YouTube!
The 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 wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats with yogurt post. Let's get cooking!
📖 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 avocado oil
- 1 medium red onion, thinly sliced into half moons
- ½ teaspoon xanthan gum
For optional London broil side dishes:
- 2 lbs. peeled potatoes, chopped (907 grams; use your favorite potato variety for mashing)
- 4 tablespoons butter
- ¼ cup milk, 2%
- salt and pepper, to taste
- 1⅓ lbs. Brussels sprouts, trimmed and halved or quartered (605 grams)
- ¼ cup olive oil
- 1¼ teaspoons Trader Joe's Everything But the Bagel seasoning
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 avocado oil. Once the butter melts, add the thinly sliced red onions and let them soften.
- 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.
To make the optional sides:
- Preheat the oven to 400°F (200°C)F.
- Rinse and trim the Brussels sprouts. Cut them in ½ or into ¼s, depending on their size. Spread them in a single layer on a dark baking sheet.
- Drizzle the sprouts with olive oil and sprinkle with Everything but the Bagel Seasoning. Roast in the top third of the preheated oven for 20-30 minutes, flipping halfway through cooking time.
- For the mashed potatoes, peel and chop your potatoes. Cover with water in a large pot, and let them boil for about 20 minutes. Drain them well.
- Add butter, milk, salt, and pepper to the hot potatoes. Mash until smooth (I like to use a hand masher).
- Serve the London broil and gravy on top of the mashed potatoes, with the Brussels sprouts on the side.
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!