Instant Pot Salisbury Steak Styled Meatballs

Instant Pot Instructions

1. Take a handful of your mushrooms and mince it up into tiny pieces so it can go into meatballs.In your Instant Pot, sauté 1/2 cup of your onion with 1 tsp of olive oil and set it aside. 
2. In a large bowl, mix together the sautéed onion, beef, turkey, panko, large egg, one tbsp of tomato paste, salt, black pepper, and 1/4 cup of beef broth.
3. After they've been mixed completely, shape 40 small meatballs. Turn the Instant Pot's sauté function back on, place in the rest of the oil, and lightly brown the meatballs in small batches so you don't overcrowd the Instant Pot. 
4. In a small bowl, mix together the rest of the beef broth (1 cup), cornstarch, and Worcestershire sauce.
5. Once all the meatballs are browned, add in the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms.
6. Give everything a good stir and put the lid on the Instant Pot. Turn the little nob to sealing and set the Instant Pot to 10 minutes on high pressure.
7. After 10 minutes, safely quick release, and serve the meatballs on their own or on top of mashed potatoes or rice. (If the liquid isn't as thick as you'd like it, you can add more cornstarch)

Stove Top Instructions

1. Take a handful of your mushrooms and mince it up into tiny pieces so it can go into meatballs.In your dutch oven or large pot, sauté 1/2 cup of your onion with 1 tsp of olive oil and set it aside. 
2. In a large bowl, mix together the sautéed onion, beef, turkey, panko, large egg, one tbsp of tomato paste, salt, black pepper, and 1/4 cup of beef broth.
3. After they've been mixed completely, shape 40 small meatballs. In the pot you used previously, place in the rest of the oil, and lightly brown the meatballs in small batches so you don't overcrowd your pan. 
4. In a small bowl, mix together the rest of the beef broth (1 cup), cornstarch, and Worcestershire sauce.
5. Once all the meatballs are browned, add in the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms.
6. Give everything a good stir and put on your pot and let it simmer for 20ish minutes. Once done, if the liquid is not thick enough, add cornstarch.

Slow Cooker Instructions

1. Sauté your meatballs in a skillet and then transfer them to the slow cooker with the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms. Cover and cook on low for 6 to 8 hours.