Instant Pot Salisbury Steak Recipes

INSTANT POT SALISBURY STEAK

Steps:

• Turn your 6-quart Instant Pot on and to the Saute setting.
• While it is heating up, mix together your beef, eggs and onion soup mix.
• Make 12 small, thin patties out of your beef mixture.
• Once your Instant Pot says, "HOT", put in your butter and wait for it to melt.
• Once your butter is melted, add in 2-3 patties and let them brown for 4-5 minutes on each side.
• Remove browned patties and put them on a plate while you brown the rest.
• Mix together your soups and broth in a large bowl.
• When all of your steaks are on your plate, turn off the saute feature and pour in about 1/4 of your soup mixture.
• Top your soup with a layer of Salisbury steaks and repeat layers, spreading your soup on top of your steaks, ending with the rest of your soup.
• Put your lid on and seal it. Turn on meat setting for 25 minutes.
• Let it stand for 15 minutes after it goes off (do not let the warm feature kick on) and then quick release, if needed.
• Serve steaks with gravy over them.

INSTANT POT SALISBURY STEAK

Steps:

• Place onions and mushrooms in the bottom of the Instant Pot.
• Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side) in a skillet. *see note
• Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook high pressure, 18 minutes.
• Quick release. Remove patties and set aside.
• Turn IP onto sautee. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
• Serve over mashed potatoes or rice.

INSTANT POT SALISBURY STEAK

Steps:

• Mix Ingredients: In a large mixing bowl, add 1 lb (454g) ground beef, ½ cup (30g) panko breadcrumbs, finely minced onion, 2 cloves of minced garlic, 1 large egg, 1 tbsp (15ml) regular soy sauce, ½ tsp (2.5ml) Worcestershire sauce, ½ tsp (2.5ml) toasted sesame oil (optional), and 1 tbsp (12g) cornstarch (optional). Season with a small pinch of salt and ground black pepper. Fold and mix all the ingredients into the ground beef with your hand. Thoroughly incorporate the ingredients by continuing to turn and knead the ground beef. Pick up the beef mixture and throw it against the large mixing bowl 4 - 5 times to add bounciness.
• Test Seasoning & Form Salisbury Beef Patties: Test seasoning by adding some oil to a preheated pan, then cook a small bit of the beef mixture. Taste the cooked beef bite and adjust seasoning by adding more salt if necessary. Firmly shape your Salisbury beef patties.
• Brown Salisbury Steak in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 3 tbsp (42g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Lightly season one side of the beef patties with kosher salt and black pepper. Place the Salisbury steaks in Instant Pot (seasoned side face down). Lightly season the other side of beef patties with salt and black pepper. Brown each side for 3 minutes. Set aside the browned Salisbury steaks.
• Saute Mushrooms & Onion: Add sliced mushrooms in Instant Pot, then saute until lightly brown (~9 - 10 mins). Add in sliced onions, then saute for 4 minutes. Add in minced garlic, then saute for another 30 - 45 seconds until fragrant.
• Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
• Pressure Cook Salisbury Steak: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15g) dijon mustard. Give it a quick mix. Add the browned Salisbury steaks in Instant Pot. *Pro Tip: Give the Salisbury steaks a few wiggles and try to get them as close to the bottom of the inner pot as possible, and partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes + 10 minutes Natural Release. Open the lid. Measure the Salisbury steaks' temperature with a meat thermometer. The temperature should be over 160°F.
• Make Salisbury Steak Gravy: With a kitchen tong, place Salisbury steaks on a serving plate. *Note: The gravy will look a bit foamy with the butter. Bring the mushroom gravy to a simmering with the "Saute" function. Mix 2 tbsp (16g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the gravy one third at a time until your desired thickness. Taste and adjust gravy seasoning with more salt and black pepper if necessary.
• Serve: Drizzle the tasty mushroom gravy on Salisbury steaks, then serve with your favorite side dishes (i.e. mashed potatoes).

INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY

Steps:

• Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
• Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.

BEST SALISBURY STEAK

Steps:

• In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
• Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
• Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
• Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Layer the steaks back into to the pot on top of the vegetables.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
• In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
• Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.