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.
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.
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
- 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.
- 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.
Print the Instant Pot London Broil recipe below
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Instant Pot London Broil
Ingredients
- 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)
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.
Edee
Delicious! I made it a few weeks ago and I’m making it again tonight.
Arlene Mobley
Edee thanks for letting me know you enjoyed the recipe!
Lorraine Crouch
This was easy and delicious. Kudos on this keeper!
Jennifer
This was definitely easy to follow directions my meat fell apart as I was trying to remove it from he pot will do this again!
Wanda Wallace
Family loved the recipe! Thank you for posting. We will definitely be having this again. Sorry, I didn't get to snap a picture. Will do it on the next meal.
Charisma
Thanks a bunch for this recipe. Just got myself a sling which will be handy for ribs. You got yourself a subscriber.
Edward M Piette
I tried this tonight and it was fantastic. I forgot the bay leaf but it was still great. I even did the gravy the way you said and it was perfect. I have never made gravy that way before. Thank You for a great recipe!
Ruby
Well..15 minutes made our meat over cooked and dry... (accidentally used another time from other recipe stating 15min) but I don't think I'd care for 30min at all in this recipe.. the potatoes were so soft that I can mash super easy, but carrots were perfect!
Arlene Mobley
Ruby sorry to hear this. It was probably the thickness of the roast but since you did not use the correct time stated in my recipe I'm not sure your comment makes sense.
Andrew
I've made this recipe a few times, I always add celery and mushrooms. I use beef stock and cabrenet sauvignon which goes perfect with beef. I tend to change how I deal with the meat before cooking but it always comes out great.
Leslie Gottlieb
Delicious. But remember to remove the bay leaf before eating.
Arlene Mobley
Leslie yes you should remove the bay leaf and not eat it.
Anita
I have made London broil before and it was hit or miss that the meat would be tender. This instant pot recipe took the tenderness worries away. The meat was perfect. The gravy was delicious, and the veggies were flavorful and tender. I did not have potatoes but did use carrots and celery. The addition of fresh rosemary and a bay leaf imparted a flavor that was subdued but made the dish so much better, but no one could put their finger on what was different(a perfect recipe for a “secret” ingredient). There were no leftovers and everyone raves about the tender flavorful dinner! Thanks for the great recipe! We will definitely make this again.
Arlene Mobley
Anita I'm glad you enjoyed the recipe!
Barbara Mcmickings
Was absolutely delicious thank you
Roxanne Moore
Excellent! I've never wanted to mess with the London Broil cuts, but in the Instapot with pressure cooking, it came out great, especiallywith the gravey!
Diana Fiumara
Very easy and my husband loved it!
Diane
I will never make London broil any other way!!!
Roxanne Moore
Me either! I hadn't bought it for over 20 years...now pressure cooking has changed everything!
Amanda
This dish is very simple and tasteful. I had a piece of frozen london broil that had to be used and I wanted to find a good instapot recipe. I adjusted my cooking time to 25 minutes because it was a 2.09lb piece. The meat was a tad bit on the tougher side and veggies a bit too soft. I will adjust the time and cut veggies bigger next time. However, the gravy here is delicious! This it the type of recipe that you can just perfect as you make it again. Thank you for sharing this one! Loved it.
Arlene Mobley
Amanda glad you enjoyed the recipe. Sorry the veggies didn't cook as well for you. It can be tricky when you are cooking a meat which needs a longer time with a vegetable. It is best to cut the vegetables into bigger chunks for a recipe like this.
Tempa
I made this today, and my family tore it up, no leftovers ☹️ I however did make some adjustments. I only had a just over 2 lb London Broil so I cut my carrots in 3-4" pieces, added celery, whole Baby Bella mushrooms and a small chunked up onion (I love onion) along with the same seasonings plus a tsp of thyme leaves, soup mix etc. I pressure cooked it for 28 minutes, then made the gravy. I then served it with air fried chunky yellow potatoes (2") with a TBS of olive oil, a scant tsp of dried thyme leaves, salt and pepper to taste; air fried 380F for 22 minutes, shaking every 5 minutes or so. Delicious. Thank you for sharing and taking the fear out of London Broil lol.
Arlene Mobley
Thank you Tempa!