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Learn how to make London broil in the pressure cooker! This Instant Pot London Broil recipe is tender and juicy with a homemade sauce and mushrooms. You need just 40 minutes from start to finish to make this recipe
You guys, we just love London broil in our house! I’ve already shared this sous vide London broil and this slow cooker London broil. Both recipes are amazingly delicious and hands off as they’re cooked low and slow.
If you want slow cooker results in a fraction of the time, then you need to try cooking London broil in the Instant Pot. It’s a game changer!
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What is London broil?
London broil is often sold as a cut of steak, but it’s actually a method for cooking steak. The type of steak used is usually top round or flank steak. *read more about what london broil is
The traditional method of cooking London broil involves marinating steak and then broiling or grilling it over high heat. It’s then thinly sliced against the grain before serving.
We’re taking a shortcut with this Instant Pot recipe by skipping the marinating and browning it before pressure cooking it to tender perfection!
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Why this recipe works
- You get slow cooked results but it takes just 40 minutes from start to finish to make this London broil.
- Browning the steak in the Instant Pot before pressure cooking helps seal in the juices and flavor.
- We’re skipping the marinade so this recipe is time saving!
- There is no need to use your oven, unless you want to use it to prepare some side dishes!
- There are so many ways to enjoy this easy London broil recipe. We often serve it with garlic mashed potatoes and air fryer carrots. So good!
Ingredients
For the full list of ingredients and quantities used, refer to the recipe card at the end of this post.
You’ll need 2-3 pounds of London broil for this recipe. While London broil is the name of the cooking method, it’s so popular that steaks are often labeled and sold with this name. If you can’t find London broil, look for top round steak or flank steak.
For the cooking liquid, the recipe calls for a ¼ cup of red wine. I like to use Cabernet Sauvignon or Pinot Noir. If you prefer to not use alcohol, you can substitute it with beef broth.
More liquid is added with ¼ cup of soy sauce. You can use low sodium if you prefer.
Two tablespoons of red miso, which is made from fermented soy beans, adds a strong, salty flavor. I don’t recommend substituting with white miso as the sauce will have a milder flavor.
To balance out the salty, savory flavor, you’ll need 2 tablespoons of brown sugar. Feel free to substitute with coconut sugar.
The London broil is served with mushrooms so you’ll need 16 ounces of white mushrooms, sliced. You can buy them sliced or buy them whole and slice them yourself. You can also substitute any other type of mushroom you prefer.
Step by step instructions
Heat the Instant Pot insert on the sauté setting and add the 1 tablespoon of avocado oil.
Add the London broil and brown on each side until a crust forms, about 1 minute per side. Turn the sauté setting off.
Add the remaining ingredients (except mushrooms, salt and remaining avocado oil).
Pressure cook on high for 3 minutes. Let the pressure release naturally for 7 minutes, then release any remaining pressure.
While the meat cooks, heat a skillet over medium heat and add the oil.
Add the mushrooms and salt and cook, stirring regularly, until mushrooms are browned and have released their liquid (softened).
Remove the London broil from the Instant Pot and let it rest for 10 minutes.
Turn the Instant Pot to the sauté setting and simmer the sauce. Thicken with a cornstarch slurry if desired (1 tablespoon cornstarch mixed with 1 tablespoon water and added to the liquid while whisking).
Slice the London broil and serve with the sautéed mushrooms and cooking liquid.
Expert tips
- Make sure you brown the London broil first before pressure cooking as this will add flavor and seal in the juices.
- When browning the London broil just do so for 1 minute per side. If you over cook it, you may end up with a tough steak.
- Don’t leave out the wine or soy sauce. Not only are they added for flavor, but they’re the required liquid to help bring the Instant Pot to pressure.
- Make sure you naturally release the pressure for 7 minutes as the London broil will continue cooking during this time.
- While this London broil recipe takes just 3 minutes to cook on high pressure in the Instant Pot, you’ll need to factor in time for pressure to build and release.
- For more flavorful results, salt the London broil and let it sit in the fridge, uncovered, overnight before cooking.
- Let your London broil rest for 10 minutes before slicing it. This will allow time for the juices to redistribute throughout the steak.
Common questions
London broil is usually a top round steak or flank steak. It may also be sold in some butcher shops as London broil.
There is no need to marinate the steak for this London broil recipe. You can, however, salt the steak and let it sit for 30-90 minutes or overnight in the fridge to add more flavor.
You only need to cook London broil for 3 minutes on high in the Instant Pot. The total time is around 30 minutes as you need to factor in time to brown the meat, for pressure to build and release, and for the steak to rest for 10 minutes before slicing.
You'll want to cut the steak against the grain. Doing so results in thin, clean slices. If you cut with the grain, the London broil will end up tough and chewy.
I think this London broil recipe goes perfectly with truffle mashed potatoes or coconut jasmine rice, along with sous vide carrots and air fryer frozen Brussels sprouts.
Storage instructions
Leftover London broil can be stored in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat it, you can warm it in the microwave, but I prefer to heat it over low heat on the stovetop. If it’s frozen, defrost it first before reheating.
More Instant Pot recipes
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Recipe
Instant Pot London Broil
Ingredients
- 2-3 pound London broil
- ¼ cup red wine
- 2 tablespoons red miso
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves
- 16 ounces white mushrooms sliced (substitute any mushrooms)
- 1 teaspoon salt
- 1 tablespoon avocado oil plus 2 teaspoons
Instructions
- Heat the Instant Pot insert on the sauté setting and add the 1 tablespoon of avocado oil.
- Add the London broil and brown on each side until a crust forms, about 1 minute per side. Turn the sauté setting off.
- Add the remaining ingredients (except mushrooms, salt and remaining avocado oil).
- Pressure cook on high for 3 minutes. Let the pressure release naturally for 7 minutes, then release any remaining pressure.
- While the meat cooks, heat a skillet over medium heat and add the oil.
- Add the mushrooms and salt and cook, stirring regularly, until mushrooms are browned and have released their liquid (softened).
- Remove the London broil from the instant pot and let rest for 10 minutes.
- Turn the Instant Pot to the sauté setting and simmer the sauce. Thicken with a cornstarch slurry if desired (1 tablespoon cornstarch mixed with 1 tablespoon water and added to the liquid while whisking).
- Slice the London broil and serve with the sautéed mushrooms and cooking liquid.
Expert Tips:
- Make sure you brown the London broil first before pressure cooking as this will add flavor and seal in the juices.
- When browning the London broil just do so for 1 minute per side. If you over cook it, you may end up with a tough steak.
- Don’t leave out the wine or soy sauce. Not only are they added for flavor, but they’re the required liquid to help bring the Instant Pot to pressure.
- Make sure you naturally release the pressure for 7 minutes as the London broil will continue cooking during this time.
- While this London broil recipe takes just 3 minutes to cook on high pressure in the Instant Pot, you’ll need to factor in time for pressure to build and release.
- For more flavorful results, salt the London broil and let it sit in the fridge, uncovered, overnight before cooking.
- Let your London broil rest for 10 minutes before slicing it. This will allow time for the juices to redistribute throughout the steak.
Nutrition
Krista Greene
Followed recipe to the letter. Used a 2.5 lb London broil, and despite reservations about cooking it only 3 minutes, did just that. Ruined a $20 piece of meat when, upon slicing into it, found 90 degree raw meat.
Danielle
I'm sorry this didn't work for you. Did you also do the 7 minute natural release? I have never had issues with it being raw in the middle but little differences can cause different outcomes. You can definitely put it back in for another few minutes or finish it in the oven so you don't have to ruin it.
garett
Loved how easy this was! The meat came out nice and tender and wasn't too dry. Loved the mushrooms!
Danielle
So glad you enjoyed it!