Best Instant Pot London Broil with Gravy

Instant Pot London Broil

Tender Instant Pot London Broil made with potatoes, sliced carrots and a rich homemade gravy.

London Broil is a cut of beef roast that is available everywhere beef is sold. This cut of beef roast, sometimes labeled top round beef can be cooked to tender perfection in the Instant Pot.

You can cook meat, potatoes, and vegetables all at once. Then remove the roast to a serving tray and the vegetables to a bowl to make a delicious beef gravy from the drippings left in the pot.

The way I make gravy is so easy you won't believe it. A perfect lump-free gravy every time!

How long to cook London Broil?

How well do you like your beef roast cooked is what you should be asking. Cooking any meat in the pressure cooker can be tricky.

You may have to experiment a few times before you get it just right, the way you like a beef roast cooked.

I like my beef cooked well done but if you like your beef medium or rare you will not need to pressure cook it more than 15 or 20 minutes.

Because of the high pressure that builds up inside a pressure cooker beef roasts can be cooked very quickly.

Overcooking a beef roast in the Instant Pot is possible. A lot depends on how thick the piece of meat is.

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If you are cooking a thick chuck or shoulder roast you have less of a chance of overcooking it. But hey all is not lost if you do overcook your roast in the pressure cooker.

Just pour the gravy on it. Gravy fixes everything. LOL

Want to make Crock Pot London Broil instead? You can find my crock pot version here.

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Recipe Substitutions

• Beef broth and a diced medium onion can be used instead of the Lipton onion soup I used today.
• Any beef roast can be cooked in place of a London Broil. Keep in mind the thickness of the cut of beef you are cooking. 10 to 15 minutes of pressure cooking per pound of beef is the recommended cooking time for the Instant Pot.

How to serve London Broil

Slice the London Broil across the grain with a sharp carving knife and serve it with potatoes and carrots on the side. Mashed potatoes are also a favorite side dish served with a beef roast.

Or you can serve it like my husband likes to eat it on an open-faced sandwich with gravy drizzled over it.

You can slice the beef into thin slices if you are cooking it to rare or medium.

If you want to make shredded open-faced roast beef sandwiches you will need to cook the beef roast to well done to be able to shred the meat with a fork.

Prep

• Wash, trim, peel, and slice the carrots. Cut them into 1 to 2-inch circles with a sharp knife. Set aside.
• Wash and cut the potatoes into quarters. Place the potato wedges into a bowl of cold water to prevent browning
• If using fresh garlic mince it
• Cut the London Broil in half so it fits inside the Instant Pot

Ingredients

• 1 tablespoon butter
• 3 lb. London Broil
• 1 ½ cup water
• 2 envelopes of Lipton Onion Soup Mix
• 2 lbs. red potatoes cut into wedges
• 4 large carrots, washed, peeled and cut into circles
• 1 tablespoon minced garlic (I used jarred minced garlic)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 bay leaf
• 1 small sprig fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon corn starch mixed with 1 tablespoon of cool water (gravy thickener)

Favorite Instant Pot Accessory

I love my Instant Pot Silicone Sling. It is my all-time favorite Instant Pot accessory even more so than the Silicone Egg Bites mold. You will recognize it from many of my IP recipes. I use it all the time.

It replaces the metal trivet that comes in the box. Why do I love it? Because it has handles and I can safely and easily remove hot food when it is finished cooking.

Instructions

1. Turn the Instant Pot on the saute setting and melt the butter. Brown both sides of the London Broil. Remove each browned piece of the roast when it has browned and place it in a bowl.
2. Pour the water into the bottom of the Instant Pot. Add the two envelopes of powdered onion soup mix. Use a wooden spoon to dissolve the onion soup in the water. Mix until all lumps have dissolved. At the same time scrape the bottom of the pot to loosen any stuck-on pieces from browning the meat.
3. Place a trivet or a silicon sling into the Instant Pot. Place the pieces of beef on top of the trivet in a single layer if possible.
4. Drain the potatoes in a colander. Add the drained potatoes on top of the meat around the edges of the pot. Next, add the minced garlic. Place the carrots on top of the potatoes.
5. Sprinkle with salt and pepper. Add a dried bay leaf and a sprig of fresh rosemary or ½ a teaspoon of dried rosemary. Twist the lid on the pressure cooker. Make sure the valve is set to the sealing position.
6. Press the manual button and set the timer to 30 to 40 minutes. 40 minutes for a very thick cut of beef.
7. Allow the meat and vegetables to pressure cook. Once the timer has gone off quick release the steam. When the steam is finished releasing carefully remove the Instant Pot lid away from your face to prevent a steam burn.
8. Remove the vegetables from the inner pot and place them in a serving bowl. Remove the meat from the Instant Pot and place it on a serving platter. Allow the meat to rest 5 to 10 minutes before slicing or shredding the meat.
9. While the meat is resting mix the cornstarch with the cold water until lump-free.
10. Turn the Instant Pot on the saute setting. Bring the juices that are left in the inner pot to a simmer. Pour the cornstarch slurry into the liquids. Stir to combine. Allow the gravy to come to a simmer occasionally stirring. Simmer until the gravy has reached the desired thickness. Carefully using pot holders lift the inner pot from the appliance and pour the gravy into a gravy boat or bowl. If you want to remove the bits of onion from the gravy strain it through a fine-mesh strainer into a bowl.

Print the Instant Pot London Broil recipe below

Instant Pot London Broil

Arlene Mobley - Flour On My Face

Instant Pot London Broil is an easy way to make a tender London broil for dinner. Make a delicious beef roast dinner in about an hour.

5 from 110 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 30 mins

Resting time 10 mins

Total Time 50 mins

Course Main Dish

Cuisine American

Share by Text

Servings 6 Servings

Calories 429 kcal

Ingredients  

1x2x3x

• ▢ 1 tablespoon butter
• ▢ 3 lb. London Broil
• ▢ 1 ½ cup water
• ▢ 2 envelops Lipton Onion Soup Mix
• ▢ 2 lbs. red potatoes cut into wedges
• ▢ 4 large carrots (washed, peeled and cut into circles)
• ▢ 1 tablespoon minced garlic (I used jarred minced garlic)
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon salt
• ▢ 1 large dried bay leaf
• ▢ 1 teaspoon small sprig fresh rosemary or 1 teaspoon dried rosemary
• ▢ 1 tablespoon cornstarch mixed with 1 tablespoon of cool water (gravy thickener)

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Instructions 

Prep

• Wash, trim, peel, and slice the carrots. Cut them into 1 to 2-inch circles with a sharp knife. Set aside.
• Wash and cut the potatoes into quarters. Place the potato wedges into a bowl of cold water to prevent browning
• If using fresh garlic mince it
• Cut the London Broil in half so it fits inside the Instant Pot

Pressure cooking

• Turn the Instant Pot on the saute setting and melt the butter. Brown both sides of the London broil. Remove each browned piece of the roast when it is browned and place it in a bowl.
• Pour the water into the bottom of the Instant Pot. Add the two envelopes of powdered onion soup mix. Use a wooden spoon to dissolve the onion soup in the water. Mix until all lumps have dissolved. At the same time scrape the bottom of the pot to loosen any stuck-on pieces from browning the meat.
• Place a trivet or a silicon sling into the Instant Pot. Place the pieces of beef on top of the trivet in a single layer if possible. 
• Drain the potatoes in a colander. Add the drained potatoes on top of the meat around the edges of the pot. Next, add the minced garlic. Place the carrots on top of the potatoes.
• Sprinkle with salt and pepper. Add a dried bay leaf and a sprig of fresh rosemary or ½ a teaspoon of dried rosemary. Twist the lid on the pressure cooker. Make sure the valve is set to the sealing position.
• Press the manual button and set the timer to 30 to 40 minutes. 40 minutes for a very thick cut of beef.
• Allow the meat and vegetables to pressure cook. Once the timer has gone off quick release the steam. When the steam is finished releasing carefully remove the Instant Pot lid away from your face to prevent a steam burn.
• Remove the vegetables from the inner pot and place them in a serving bowl. Remove the meat from the Instant Pot and place it on a serving platter. Allow the meat to rest 5 to 10 minutes before slicing or shredding the meat.
• While the meat is resting mix the cornstarch with the cold water until lump-free.
• Turn the Instant Pot on the saute setting. Bring the juices that are left in the inner pot to a simmer. Pour the cornstarch slurry into the liquids. Stir to combine. Allow the gravy to come to a simmer occasionally stirring. Simmer until the gravy has reached the desired thickness.
• Carefully using pot holders lift the inner pot from the appliance and pour the gravy into a gravy boat or bowl. If you want to remove the bits of onion from the gravy strain it through a fine-mesh strainer into a bowl.
• Makes 4 to 6 servings.

Video

Recipe Expert Tips

• Prep the vegetables ahead of time to make this meal even faster.
• Let the London broil roast rest before slicing across the grain.

Nutrition

Serving: 1Serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 56g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 139mg | Sodium: 626mg | Potassium: 1703mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8037IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 6mg

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