Instant Pot Salisbury Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
230 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Salisbury Steak
Description
Instant Pot Salisbury Steak starts with a seasoned mixture of ground beef, breadcrumbs, egg, salt, pepper, and Worcestershire sauce shaped into patties and browned to add texture. The patties cook along with sliced onions and mushrooms in a savory gravy made from brown gravy mix, beef broth, Worcestershire sauce, and Dijon mustard inside the Instant Pot under high pressure. After cooking, the patties are removed and the sauce is thickened using a cornstarch slurry sautéed in the pot to a velvety consistency.
The dish yields tender meat patties soaked in a flavorful mushroom-onion gravy that clings nicely to the beef. This comforting meal pairs well with mashed potatoes, rice, or buttered noodles, making it suitable for family dinners or batch cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to five days, allowing for convenient reheating. Browning the patties before pressure cooking helps maintain their shape and adds depth to the flavor and texture.
Ingredients
For the Patties:
- 1 1/2 pound ground beef lean
- 1/2 cup breadcrumbs
- 1 egg beaten, large
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
For the Gravy:
- 1/2 onion sliced
- 4 ounces mushroom sliced
- 1 pkg brown gravy mix
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons cornstarch
- 2 Tablespoons water cold
Instructions
- Mix together the patties ingredients in a mixing bowl. Then divide the mixture into 6 even patties. Brown the patties in a large skillet over medium high heat for approximately 3 minutes per side. Do not cook the patties all the way through.
- Place the mushrooms and onions in the bottom of an instant pot. Then place the patties on top.
- In a mixing bowl, whisk together the brown gravy mix, beef broth, Worcestershire sauce and dijon mustard. Pour this mixture into the instant pot over the beef.
- Seal and cook on high pressure for 15 minutes. After the cook time, do a quick release to release the pressure from the instant pot by moving the valve on the lid from the sealing to the venting position.
- Remove the patties from the instant pot and set aside.
- Switch the instant pot to the sauté setting Whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the instant pot. Cook, stirring constantly, for 3-5 minutes until the sauce thickens. Turn the instant pot off and add the beef patties back to the instant pot.
- Serve over mashed potatoes and enjoy!
Notes
- Brown the patties before pressure cooking to enhance flavor and texture without fully cooking them.
- Refrigerate leftovers in an airtight container and consume within five days.
- Use cornstarch dissolved in cold water to thicken the gravy after pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 728mg | 30% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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