Instant Pot London Broil

A yummy tender and a juicy meal that keeps you full and happy. Amazing option  for Christmas or any special occasion.

Have guests for dinner? Make this pressure cooker London broil!

For this recipe, we are using the Instant Pot instead of the broiler. But don’t worry, the taste is the same and even better!

Once properly seared, the meat will capture all the juiciness inside and you will get a really nice and tasty piece.

What is London Broil anyway?

I’m glad you asked! The London broil is not a beef cut or a type of meat, but a preparation method. The term London broil refers to the meat that is marinated, seared and then broiled.

In some parts of the world, you can find a meat cut called London broil but that is just a fancy name for the top round.

What beef-cut should I use?

I go with the top round for this recipe. Feel free to use skirt meat or chuck roast.

For how long should I marinate in the fridge?

I would do it for at least 2 hours. Overnight is better of course.

How should I cut the beef?

Once you have prepared your beef, the ideal way to cut is along the grain. This is not mandatory but gives better results.

Why don’t you use a beer for the marinade?

There are many recipes for London broil. Some suggest you use quality stout beer and some say you should cook the meat in chicken stock. So there are many options and many opinions out there.

Personally, after a few tries, I find that marinating the beef in vinegar & tomato paste gives the best results. I made it once using beer and it was fine, but this version is much better in my opinion.

If you really like, you can add 1 cup of beer in the 6th step.

Why do you use vinegar? Will it affect the taste?

Don’t worry. The vinegar will not have a huge impact on the flavor.

Using the vinegar improves the meat texture and makes it softer, just like in your favorite restaurant.

Side dish

Serve the London broil with red potatoes, green beans or any side dish you like.


You have that beer you didn’t use for the marinade… Feel free to drink it…

And now.. for the recipe!

How To Make London Broil

Gather your ingredients:

In a large bowl, combine water, vinegar, tomato paste, thyme, and garlic salt.

Add the meat and cover. Marinate for 3 hours in a fridge or overnight. Once done, remove afterward and pat dry.

Heat oil in Instant Pot on Saute. When hot sear beef on all sides.

Once seared pour in the marinade and add that extra cup of liquid, water, beef stock, or even beer.

Lock the lid into place, select Manual. Set to High pressure and 20 minutes cooking cycle. Once done release pressure naturally.

Slice and serve.

Instant Pot London Broil
4.57 from 323 votes
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: American
Keyword: BBQ sauce, London Broil, stout beer
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
  • 1 tbsp olive or canola oil
  • 2 lb London broil or top round
  • 1/2 cup water or beef stock for the sauce
  • 1 cup water or beef stock for the Instant Pot
  • 1/4 cup red wine vinegar
  • 1 tbsp tomato paste
  • 1 1/2 tsp dried thyme
  • 1 tsp garlic salt
  • salt and pepper to taste
  • In a mixing bowl, combine 1/2 cup of water or beef stock, vinegar, tomato paste, and spices.
  • Add London broil and cover. Marinate for 3 hours or overnight in the fridge.
  • Remove the beef from the marinade and pat dry.
  • On the Instant Pot, press "saute" and add oil.
  • Add the beef and sear on all sides until brown.
  • Pour in marinade and that one extra cup of water or beef stock.
  • Lock the lid and cook at high pressure for 20 minutes.
  • Once done, wait for a natural pressure release. When the valve drops (means all the pressure has been released), open the lid and take out the beef.
  • Season with salt and pepper and serve.


This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

13 thoughts on “Instant Pot London Broil

  1. Can you suggest cooking times for smaller cuts as the ones I find are 1.4-1.8lbs? Also for doing more or less cooked (i.e. medium, medium rare). The difficulty in instant pot roast seems to be keeping the pink.

  2. Just made this. Oh my goodness its delicious. I didn’t have stout beer so I used beef broth. Will definitely recommend this to my friends and make it again and agsin.

  3. If the stout is too heavy for you can substitute equal amount of nice red wine -OR- one of your Husbands (or your for that matter) IPA’s and still is great.

    I do substitute 1/2 a fresh minced onion & add 1 clove og minced garlic for a bit of a “wham”

  4. Hi Corrie,
    Well, I followed the recipe exactly and even marinated the meat for about 6 hours, however it turned out tough and tasteless!
    I am wondering if the natural release time which took about 20 minutes is what made the meat tough since it continues to cook during that time, especially with it being just 2 pounds.  Any thoughts? Thanks!

    1. Sorry about that. 2 Suggestions:
      1. Try a different cut of meat.
      2. Try the meat/stew option for 35 minutes.

      I made this recipe at least 5 times myself and it was great each and ever time…

  5. Hi, I’m new at this but followed directions exactly my meat was overcooked. I sliced it thin with the electric knife. I only marinated it for 3 hours. So easy but now I’m stuck with leftovers but waving them in the juices and hope it helps.

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