Comforting, hearty, and satisfying. These flavorful Salisbury steaks are smothered in the best mushroom gravy sauce. They are made in the pressure cooker and you’ve got dinner on the table in about 20-30 minutes. Comfort food at its finest. So delicious and worth adding to the dinner rotation.
How to make Salisbury Steak
Making this Salisbury steak is easy peasy. A Salisbury steak involves preparing the seasoned beef patties and then make the mushroom gravy. Add it to the pressure cooker for 18 minutes. You’ll have dinner on the table in no time.
- Chop onions into small diced pieces. Add these and the mushrooms to the bottom of the pressure cooker.
- Make Salisbury steaks. Combine all the ingredients. Easy tip: Use a ramekin to create a consistent beef patty shape. Then, sear and brown both sides in a skillet.
- Add steaks on top of the onions and mushrooms. Then pour in the sauce ingredients. Creating the sauce along with the steaks is a win-win. The flavor of the sauce is infused into the steaks which create yummier steaks.
- These steaks are best served with mashed potatoes or rice. It’s your preference. I suggest adding a side of veggies to make the whole meal complete.
What is the difference between a Salisbury steak and a beef patty?
Beef patties are made with good high-quality ground beef and salt and pepper. Salisbury steaks have more meatball-like ingredients like breadcrumbs, onions, and other ingredients.
Instant Pot Salisbury Steak
Comforting, hearty, and satisfying. These flavorful Salisbury steaks are smothered in the best mushroom gravy sauce. They are made in the pressure cooker and you've got dinner on the table in about 20-30 minutes. Comfort food at its finest. So delicious and worth adding to the dinner rotation.
Ingredients
For the Sauce:
- 1 (8 oz) pkg bella mushrooms, sliced
- 1/2 yellow onion, diced
- 1 1/2 cups beef broth
- 1 pkg brown gravy mix
- 1 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 2 Tbsp dried parsley
- 1 Tbsp Worcestershire sauce
For the Slurry:
- 2 Tbsp corn starch
- 4 Tbsp water
For Beef Patties:
- 1 1/2 lb ground beef
- 1/2 tsp Italian seasoning
- 1 large egg yolk
- 1/3 cup Panko breadcrumbs
- 3 Tbsp milk
- Kosher salt and ground pepper, to taste
- 1 Tbsp olive oil
For Garnish:
- Fresh parsley, for garnish
Instructions
For Beef Patties:
- In a bowl, combine ground beef, Italian seasoning, egg yolk, Panko breadcrumbs and milk. Season with Kosher salt and ground pepper.
- In a small ramekin, form 5-6 beef patties. In a skillet, heat olive oil on medium high heat. Add beef patties and cook them until browned, about 3-4 minutes on each side. Set aside on a paper towel-lined plate.
For the Sauce:
- Prepare onions and mushrooms. Add to the bottom of the pressure cooker.
- Add cooked beef patties over the top of onions and mushrooms. Add beef broth, brown gravy mix, tomato paste, Dijon mustard, dried parsley, and Worcestershire sauce. Pour ingredients over beef. Reserve cornstarch and water for later.
- Place lid on pressure cooker. Set spout to "sealing" not "venting". Select "Manual" or "Pressure Cook" and set time on high pressure for 18 minutes.
- After when its done, do a quick-release according to manufacturer's instructions. Remove lid and take out beef patties. Set aside on a plate.
- Select "Saute" setting. Combine cold water and cornstarch to create a slurry. Add slurry mixture to beef broth. Cook until it thickens. Add beef patties back to sauce.
- Serve warm with mashed potatoes or rice. Garnish with fresh parsley.
Notes
Suggested Sides:
- Veggie Side Options:
- Green Beans
- Steamed Broccoli
- Green Peas
