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 are delicious beef patties that are well seasoned and cooked in a fabulous mushroom-onion gravy. Serve over creamy mashed potatoes for a tasty meal.
- 1 Egg
- 1/4 cup Grated Onion
- 2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 3 tsp Dried Parsley
- 3 tsp Worcestershire Sauce
- 1/4 cup Bread Crumbs
- 1 lb Ground Beef (about 90% lean)
- 1/2 lb Ground Sausage
- 2 Tbsp Olive Oil
- 1 lg Onion, sliced thin or diced
- 1/3 cup Red Wine**
- 2 Tbsp Butter
- 8 oz Crimini Mushrooms*, sliced
- 2 lg cloves Garlic, pressed or finely minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 cups Beef Broth
- 3 Tbsp Ketchup
- 3-4 Tbsp Corn Starch
- 4 Tbsp Cold Water
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!
*You can omit the mushrooms if you don't care for them.
**If you don't want to use wine, try unsweetened grape juice, pomegranate juice, or just use beef broth. A Tablespoon of balsamic vinegar would be good in addition.
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