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.
4.64 from 527 votes
Print Pin Rate
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. I had a one pound piece of beef. Had to cook it over 20 minutes and came out tough. This recipe was not good! At all, the flavor of the sauce was so so but really the beef at half the size was terrible.

  2. I used 2.7 pounds and it came out far too well done at 20 minutes. I may have over done the searing but there’s no way a couple minutes of searing explains this- does too much liquid make it cook faster?

  3. Corrie, as a chef, I think there might be some confusion in the “cutting” instructions. I think it might be worded to cut “against the grain” instead of “along the grain”. Flavors are delicious!

  4. Marinating now and will pressure cook for dinner.....Hint never throw away flavorful meat juices and gravies. Add extra canned broth and make refrig veggie soup..chop up some onions, celery, carrots and any left over veggies and if any, leftover roast Cook 3 min, open throw in some noodles. close lid. The leftover heat will cook the noodles. Leftover mashed potatoes can also be whisked with broth and added before cooking (makes it creamy). Makes enough for lunch

  5. Very bland. Needs a lot of work and additional flavors. Added garlic, onions, and mushrooms and that didn't help. Cooked for 13 minutes which for a 2.8 lb. chunk of meat was perfect. There's no way this could be cooked longer and still be a little pink in the middle.

  6. Why do most recipes want to throw away perfectly good marinade?
    I used tomato paste, now I have 5 oz left. Couldn't I substitute Ketchup?

    1. You could freeze your marinade. When I open tomato paste, I put what I don't use in a quart size freezer bag. Pat it down flat and remove any extra air. This way it lays flat in your freezer and you can just break a piece off the next time you need it. If you are freezing the marinade, I suggest a mason jar.

      1. this is a great idea. I too hate opening a can of tomato paste for just one tablespoon of paste!

    2. Yes, you could substitute ketchup, but it will be a bit sweeter. I like to use tomato paste in a tube since you can store it in the refrigerator after opening and it won't go to waste.

      1. I purchase tomato paste in a tube and use the amount I need,… it might be a a bit of change costlier but no waste of tomato paste which to me makes it economical. After use, I always put the opened tube in fridge. Hope this helps.

      2. I freeze the leftover tomato paste. Wrap a Tbls in plastic wrap and freeze in a freezer bag. Take out a Tbls as need.

    3. after i open the tomato paste, i freeze it in 1 tablespoon dollops. Measure out and freeze on a sheet pan, then after it's solid, pop the balls in a zipper baggie to store.

  7. 2LB put in for 15 and wayyyyy over cooked. Threw mushrooms and onions with it and made a gravy with the left over juices which saved it somewhat. Agree with Eric. No more than 10 mins.

  8. Well, marinated it over night, used a two lb chuck roast because they didn't have top. It was still moist and good and all. But like many others it was way overcooked for my tastes. Still liked everything else about the recipe and otherwise it came out well but I'm going with about five minutes per lb next time.

    1. I'm sorry that it was overcooked for your taste. I think that decreasing the cook time to 10 minutes sounds like a good idea if you like your meat on the medium-rare side. Let me know how it turns out!

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