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Instant Pot Salisbury Steaks are delicious beef patties that are well seasoned and cooked in a fabulous mushroom-onion gravy. Serve this fantastic pressure cooker Salisbury Steak recipe over creamy mashed potatoes for a tasty, satisfying meal.
Instant Pot Salisbury Steaks
If you are looking for yet another idea for your ground beef, this flavorful Salisbury Steak recipe is a great option. Tasty beef patties in a rich, mushroom-onion gravy. All made in the pressure cooker.
What is the difference between salisbury steak and a hamburger?
Hamburgers are a basic ground beef patty seasoned with salt & pepper, and served on a bun with various fixin’s.
Salisbury Steaks, named for the guy who first came up with the recipe, are smaller patties, cooked in the sauce, and are more heavily seasoned, and have more ingredients.
Most often you will find onion, Worcestershire, bread crumbs, an egg, garlic, and more. Almost like meatloaf, though no milk.
What if I don’t want to use mushrooms?
That’s fine, though it will change the flavor of the gravy a little. Not to worry though because you can just leave the mushrooms out and still have a wonderful result.
Do I have to use red wine?
No, not if you don’t want to. You can use beef broth or an unsweetened grape juice or pomegranate juice.
What can I serve with Instant Pot Salisbury Steaks?
You can serve Salisbury Steaks over anything that takes gravy well, such as mashed potatoes (my favorite).
The delicious gravy also goes well over rice, cauliflower rice or mashed cauliflower, biscuits, and even toast!
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If you make these yummy pressure cooker Salisbury Steaks, please leave me a comment below. I’d love to know how you liked them!
Instant Pot Salisbury Steaks
Ingredients
Meat Mixture
- 1 Egg
- ¼ cup Grated Onion
- 2 tsp Garlic Powder
- ½ tsp Onion Powder
- 3 tsp Dried Parsley
- 3 tsp Worcestershire Sauce
- ¼ cup Bread Crumbs
- 1 lb Ground Beef (about 90% lean)
- ½ lb Ground Sausage
For Browning the Patties
- 2 Tbsp Olive Oil
Gravy Mixture
- 1 lg Onion, sliced thin or diced
- ⅓ cup Red Wine**
- 2 Tbsp Butter
- 8 oz Crimini Mushrooms*, sliced
- 2 lg cloves Garlic, pressed or finely minced
- 1 tsp Salt
- ½ tsp Pepper
- 2 cups Beef Broth
- 3 Tbsp Ketchup
To Thicken
- 3-4 Tbsp Corn Starch
- 4 Tbsp Cold Water
Instructions
- In a mixing bowl, add the egg and whisk /beat it. Then add the grated onion, garlic powder, onion powder, parsley, Worcestershire, and bread crumbs. Mix well to combine.
- Add the ground beef and the ground sausage. Use your fingers or a fork to mix the meat and seasonings together to combine.
- Form 8 small, thin patties (about 3 oz ea.) and place them on a plate and cover with plastic wrap. Let sit for at least 1 hour to give the flavors time to develop. If you don't have time to do that, go ahead and proceed. They will still be tasty!
- Turn on the Sauté setting. When hot, add the oil.
- Brown the patties in two batches, moving to a plate when done. Don't cook all the way through, just do a quick sear on each side. Set aside.
- Add the onion and stir, scraping up the browned bits from the bottom of the pan. Add the red wine and stir some more.
- Add the butter and the mushrooms. Cook for 2-3 minutes, stirring occasionally and scraping the bottom of the pot.
- Add the garlic, salt, and pepper. Cook, stirring constantly, for 30 seconds.
- Mix the beef broth and the ketchup together and pour into the pot.
- Add the patties back into the pot. Be sure to cover with the sauce as much as possible.
- Turn off the sauté setting. Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Remove the patties to a plate and turn the sauté setting back on.
- Mix the corn starch and water together. Stir into the sauce as soon as it starts to simmer. Stir constantly until it thickens. If you like your gravy thicker, use another Tbsp of corn starch mixed with 1 Tbsp of cold water.
- Turn off the sauté setting and add the patties back into the pot and cover with the gravy.
- Serve over mashed potatoes, rice, mashed cauliflower, bread, or whatever you like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE this recipe and more
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I just made this today and they look amazing! Thanks for a great recipe! You didn’t specify which type of ground sausage so I didn’t want to introduce an odd taste so I used 1/2 lb. of ground pork. Looks good and tomorrow they’ll go into King’s Hawaiian pretzel slider buns and then I’ll cram them into my freezer as well as myself!
Excellent recipe tasted great easy to make and follow will make again
Very easy and soo delishious. My family loved it. Gonna make this one often.
Great recipe, everybody loved it!
Used to live this as a kid, though I highly doubt our lunch lady cooked anything from scratch.
We enjoyed the recipe but it was a little sweet for my liking. Definitely a keeper that I’ll tweek to fit our tastes. Probably will cut the ketchup out and increase the garlic to start.
DEElicious. I didn’t have sausage or mushrooms but did everything else as directed. Served with mashed potatoes and a salad. Husband and I both loved it. Comfort food!
I didn’t have the sausage or the mushrooms, but followed the recipe otherwise (swapped white wine instead of the red because that’s what I had. The gravy was spectacular! Served with mashed potatoes and veggies, and the steaks were so tender…not all all like a hamburger (which is what I was afraid of). Definitely a keeper!
If you don’t have cooking wine can you use regular wine
Sure. Just use what you like to drink.
Very good!! and pretty easy to make the only thing I would do differently next time is less ketchup in the gravy. I can taste the ketchup a little too much in the gravy but other than that, very good!!
I made this tonight for dinner. My husband’s buddy joined us and I thought I would try the recipe out on them. There were no leftovers!! They both told me I need to keep this recipe in the rotation. I used 1.5 lbs of hamburger instead of the sausage/hamburger combo and I couldn’t find the garlic so I used the minced garlic that was in a jar. I had everything else. It was so yummy! Thanks for sharing this!
I made this this evening and it was sooo good! I used all beef broth instead of wine. I also made 4 6.5 oz patties and put a long leg trivet over the meat added a steamer basket and cubed potatoes (to mash afterwards). All cooked at the same time Since I added the potatoes and made larger patties I cooked for 8 minutes. It was so delicious! Thanks so much for this recipe. It’s a keeper!