Instant Pot London Broil

Roasted London Broil cut on a black cutter board with kosher salt on top

This London Broil is one of the most popular beef recipes on Corrie cooks!

Have guests for dinner? Make this Instant Pot London broil and enjoy the compliments :]

Roasted London Broil cut on a black cutter board with kosher salt on top

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.

Recipe Video

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?

For this pressure cooker recipe I would go with the top round for this recipe. Feel free to buy skirt meat or chuck roast.

If you want to use round of eye or rump roast, you'd better go for the Instant Pot Roast Beef.

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 against 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 Instant Pot London broil. Some suggest you should 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 times I made this recipe, 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 of the recipe.

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

I'm thirsty what should I drink?

You have that beer you didn't use for the marinade... Feel free to drink it :]

How To Make London Broil

Gather your ingredients:

In a large bowl, combine water, vinegar, tomato paste, thyme, and 1 teaspoon of garlic salt.

If you don't have garlic salt you can skip it.

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 and sear beef on all sides.

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

Lock the lid into place and cook on high pressure for 10 minutes.

Please note time may change depending on the size of meat.

When cooking time is complete, wait for a natural pressure release (or for at least 20 minutes).

Open the lid, take out the beef and sprinkle with salt and pepper.

Serve and enjoy 🙂

How to serve

Serve the pressure cooker London broil with anything you like! Some ideas:

Instant Pot Roasted potatoes

Instant Pot Red Potatoes

Instant Pot Green Beans

Roasted Brussels Sprouts

Looking  for more? Check out What to Serve With London Broil for 20 delicious options.

Can I make London Broil in the oven instead?

Yes. You can use this Tender London Broil recipe by Seasonal Craving.

Instant Pot Meat Recipes

Instant Pot Duck

Instant Pot Steak

Instant Pot Pork chops

Instant Pot whole chicken

Instant Pot Mongolian Beef

Instant Pot London Broil

Have guests for dinner? Make this Instant Pot London broil and enjoy the compliments. Serve with roasted potatoes or green beans for a complete meal.
4.66 from 531 votes
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Course: dinner, lunch, Main Course
Cuisine: American
Keyword: BBQ sauce, instant pot london broil, London Broil, stout beer, top roound
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Corrie


  • 1 tablespoon olive or canola oil
  • 2 lb London broil or top round
  • ½ cup water or beef stock for the sauce
  • 1 cup water or beef stock for the Instant Pot
  • ¼ cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1 ½ teaspoon dried thyme
  • 1 teaspoon garlic salt
  • salt and pepper to taste


  • In a mixing bowl, combine ½ cup of water or beef stock, vinegar, tomato paste, and spices.
  • Put the London broil inside 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 stock.
  • Lock the lid and cook at high pressure for 10 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid and take out the beef.
  • Season with salt and pepper and serve.


Calories: 331kcal Carbohydrates: 1g Protein: 53g Fat: 11g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 138mg Sodium: 760mg Potassium: 896mg Fiber: 0.3g Sugar: 0.5g Vitamin A: 75IU Vitamin C: 1mg Calcium: 60mg Iron: 5mg



  • Cooking time may change depending on the size of meat.
  • If you are in a hurry, you can quick release the pressure after 20 minutes of natural release.
  • If you don't have garlic salt you can skip it.
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Instant Pot's London Broil Marvel






58 thoughts on “Instant Pot London Broil

  1. Hi! Never have I ever enjoyed a London Broil but I found this recipe as I just recently purchased an lnstant pot ip-duo80. Excited to try !! I did not have the beer so I used your other marinade and oh does it smell delicious! I am making with potatoes and carrots I cannot wait to try it!! Thank you again for sharing this amazing recipe as it was very simple to follow.

  2. Hi! So excited to try this- never actually used the insta pot so can someone confirm when it says “cook on high pressure 20 mins” does that mean I select pressure cook, it’s auto set to high and just add till I get to 20? Mine also says “less, normal, more” what the heck is that?

  3. I did everything the recipe said, using beef broth and it came out way over cooked and dry. What’s wrong?

    1. Most questions had to do with overcooking. I have 2.74 lb London broil. Could I cook in the instant pot 15 minutes and do the quick release?

  4. 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.

  5. 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...

  6. If I wanted to ad vegetables( potatoes/carrots) could I just add them on top or would I need to make adjustments?

    1. Arrange a trivet over meat mixture. Now, place the vegetables on top of trivet before closing the lid.

  7. 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"

        1. I would try cooking for 15 minutes. If you like it more well done, 20 minutes will still be fine!

  8. 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.

  9. 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.

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