Instant Pot London Broil Roast Recipe: Pressure-Cooked Juicy Slices

This Instant Pot method transforms tough London broil into juicy, flavorful slices with minimal effort. The pressure cooker breaks down connective tissue in 30 minutes, delivering results that rival slow-roasted versions.

The key is a simple marinade that tenderizes while adding depth. I use a mix of soy sauce, garlic, and Worcestershire for umami richness. Searing the meat first creates a flavorful crust before pressure cooking.

What emerges is meat so tender it cuts like butter, with a robust beef flavor that shines through. The natural juices create a light sauce perfect for serving over the sliced roast.

This technique works for weeknight dinners or Sunday suppers. The Instant Pot does most of the work while you prepare the sides.

Ingredients for Instant Pot London Broil Roast

Transform tough London broil into juicy perfection with these simple kitchen staples.

The London broil should be well-marbled for best results. Whole Foods or Costco have excellent selections—look for top round steak labeled as London broil, about 1-inch thick. The soy sauce is key for tenderizing; Kikkoman low-sodium is my go-to. Don’t skip the searing step—it locks in juices and adds that robust crust. A heavy-bottomed pot (like your Instant Pot on sauté) works perfectly.

No Worcestershire? Soy sauce plus 1 tsp fish sauce (if you have it) gets you close. Out of Dijon? Yellow mustard with a pinch of sugar works in a pinch. The brown sugar can be swapped for honey or maple syrup at one-to-one ratio. If you’re missing apple cider vinegar, red wine vinegar or lemon juice will do. For extra flavor, add a sprig of fresh rosemary to the marinade.

Store raw London broil in the fridge for up to 3 days or freeze for 4 months. Leftovers keep 4-5 days refrigerated and reheat beautifully. The marinade can be prepped a day ahead—just combine and refrigerate until ready to use.

Step-by-Step Instructions for Instant Pot London Broil Roast

This method guarantees tender, juicy slices with minimal effort and maximum flavor.

Step 1: Sear the London Broil for Depth of Flavor

Set your Instant Pot to the Sauté function on Normal heat. Add 1 tbsp Olive Oil and allow it to heat until shimmering. Pat the 2 lb London Broil dry with paper towels, then season both sides with 1 tsp Kosher Salt and 1 tsp Black Pepper.

Place the London Broil in the pot and sear for 4-5 minutes per side until a deep brown crust forms. This step locks in juices and creates a rich fond that will enhance the sauce. Remove the beef and set it aside on a plate.

Step 2: Build the Flavorful Braising Liquid

With the Instant Pot still on Sauté, add the remaining 1 tbsp Olive Oil and the 1 whole Onion, sliced. Cook for 3-4 minutes until the onion softens and begins to caramelize. Add the 4 cloves Garlic Cloves, minced, and cook for 30 seconds until fragrant.

Pour in the 0.5 cup Soy Sauce, 2 tbsp Worcestershire Sauce, 1 cup Beef Broth, 1 tbsp Brown Sugar, 1 tbsp Dijon Mustard, and 1 tbsp Apple Cider Vinegar. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Step 3: Pressure Cook to Tender Perfection

Return the seared London Broil to the Instant Pot, along with any accumulated juices. Secure the lid and set the valve to Sealing. Cook on High Pressure for 30 minutes for medium-rare or 35 minutes for medium doneness.

Once the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release any remaining pressure. This gradual release helps the meat retain its juices. Carefully remove the beef and transfer it to a cutting board.

Step 4: Slice Against the Grain for Maximum Tenderness

Let the London Broil rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. Look for the natural grain of the meat, which runs lengthwise through the roast.

Using a sharp knife, slice the beef thinly against the grain. Cutting against the grain shortens the muscle fibers, making each slice incredibly tender. Serve the slices with the braising liquid spooned over the top for added richness.

Dietary Considerations for instant pot london broil roast

Gluten-Free Friendly

This recipe is naturally gluten-free if you use tamari instead of regular soy sauce. San-J tamari is my preferred brand as it’s certified gluten-free while maintaining that rich umami flavor. Always double-check your Worcestershire sauce too, as some brands contain malt vinegar. 💪

Low-Carb Adaptation

The recipe contains only 4g net carbs per serving from the brown sugar and apple cider vinegar. For an even lower carb count, you can reduce the brown sugar to 1 tsp or swap it for a sugar-free substitute like monk fruit sweetener.

Dairy-Free by Default

This dish contains no dairy ingredients, making it safe for those with lactose intolerance or dairy allergies. The marinade relies on soy sauce, vinegar, and mustard for flavor, so there’s no need to worry about hidden dairy in sauces or seasonings.

Sodium Management

To reduce sodium, use low-sodium soy sauce and low-sodium beef broth. You can also decrease the soy sauce to ⅓ cup and add ¼ cup water to balance the flavors without losing depth. I find this adjustment still delivers great taste.

Protein-Packed Option

Each serving provides about 40g of protein from the London broil alone. For extra protein, serve with a side of quinoa or roasted chickpeas to create a balanced, high-protein meal that keeps you full for hours. 💛

Allergen Awareness

The primary allergen to watch for is soy in the soy sauce. For soy-free alternatives, use coconut aminos as a substitute—it has a similar savory profile. Also, verify your Worcestershire sauce is soy-free if needed.

Frequently Asked Questions