Pressure-cooked London Broil Recipe
London broil is a popular recipe that combines rich, tender meat with a hearty flavor that is filling, warm and delicious at any time of the year. Preparing London to broil the traditional way can be time-consuming, thanks to the fact that achieving the proper tenderness requires a lengthy cook in ordinary pots or pans. Thankfully, however, there is a way to get a tender London broil without all that hassle: a pressure cooker. The following are 2 simple London broil pressure cooker recipes that are sure to please.
1. Classic London Broil
This classic London broil pressure cooker recipe is perfect for a hearty dinner.
Ingredients
- 2 lbs. London broil meat
- 2 onions (sliced into wedges)
- 3 garlic cloves
- 2 tomatoes (diced) (canned can be used)
- 1/4 cup maple syrup
- 2 Tbsp. olive oil
- salt and pepper to taste
Instructions
- Turn your pressure cooker on the “sauté” setting and coat the bottom with the olive oil.
- While the oil is heating, season your meat with salt and pepper, and then sear meat when the oil is hot; sear for about 5 minutes or so.
- Add tomatoes, maple syrup, onions, and garlic. Then, set your pressure cooker to the “stew” or “meat” setting and seal the lid.
- Cook for the desired doneness and allow steam to release naturally.
- Remove meat and set on serving the dish.
- Serve meat with cooked onion wedges and leftover gravy in the pressure cooker.
2. Mushroom London Broil
This twist on a classic London broil adds plenty of mushrooms for a distinct flavor.
Ingredients
- 2 lbs. London broil meat
- 1 onion (minced or cut into wedges)
- 2 Tbsp. cornstarch
- 1 1/5 Tbsp. olive oil
- 1/2 lb. mushrooms (Portobello work best; cut into slices)
- 2 cloves garlic (crushed)
- 1 can beef broth (salted)
- 1/3 cup red wine
- Salt and pepper to taste
- 2 tomatoes (diced)
Instructions
- Set your pressure cooker on the “sauté” setting and place olive oil inside to heat.
- Season meat with salt and pepper to taste, then brown meat in the pressure cooker and set to the side.
- Sauté your onions, mushrooms, and garlic together until they just turn soft.
- Add red wine to deglaze your pressure cooker.
- Then, add your tomatoes and beef broth. Place meat back into the pressure cooker.
- Lock the lid and set it to “stew” or “meat” setting. Cook for about 15 to 18 minutes, then let the steam naturally release.
- Set your meat aside to let it rest; let it rest for at least 10 minutes before you slice it so that the natural juices do not run out.
- Continue cooking the remaining broth in the pressure cooker, uncovered, until it simmers. Do not let it boil.
- Add your cornstarch, 1/3 cup of water, and stir.
- Reduce heat until the mixture thickens, being careful not to let it boil.
- Serve gravy with meat.
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