Instant Pot Salisbury Steak with Mushroom Gravy
This Instant Pot Salisbury Steak with Mushroom Gravy is classic comfort food for the whole family! Savory hamburger patties sitting in a thick, rich gravy with hearty sliced mushrooms makes for a delicious dinner any night of the week!
Ingredients
Salisbury Steak Patties
- 1.5 lbs ground beef
- 1/2 cup breadcrumbs
- 1 egg
- salt and pepper, to taste
- 4 tbsp olive oil, divided
Mushroom Gravy
- 1/2 onion, diced
- 8 ounces mushrooms, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp mustard powder
- 3 tbsp cornstarch
- 3 tbsp water
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, salt, and pepper together and form 6 patties.
- Set the saute function of your Instant Pot on, and add 2 tablespoons of olive oil. Brown the Salisbury steak patties for 2-3 minutes on each side. You might have to brown the patties in batches. Move the patties to a plate and set aside.
- With the saute feature still on, saute your diced onion and sliced mushrooms for 5 minutes. Add the diced garlic and saute for 30 seconds. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot.
- To the Instant Pot, add the beef broth, tomato paste, Worcestershire, mustard powder, salt, and pepper. Allow it to come up to a simmer and add the beef patties back to the Instant Pot. Place the lid on and set valve to 'Sealing'. Cook on High Pressure for 12 minutes.
- Once the timer is up, allow the Salisbury steak to release naturally for 10 minutes. Alternatively, If you don't have time, carefully do a quick release.
- Set the Saute setting back on and bring the gravy up to a simmer. Make a cornstarch slurry by combining 3 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl, and mix it into the gravy. Stir and allow the gravy to thicken. If the gravy is still not thick to your liking, add an additional tablespoon or two of cornstarch. Enjoy!