Instant Pot Salisbury Steaks are flavorful beef patties seasoned and cooked in a rich mushroom-onion gravy. Serve this pressure-cooker favorite over creamy mashed potatoes for a comforting, satisfying meal.
Instant Pot Salisbury Steaks
If you want a new way to use ground beef, try this Instant Pot Salisbury Steak. Small, well-seasoned patties simmer in a savory mushroom and onion gravy — all made in the pressure cooker for an easy weeknight dinner.
What is the difference between Salisbury steak and a hamburger?
A hamburger is a simple ground-beef patty, usually seasoned with salt and pepper and served on a bun with toppings.
Salisbury steaks are more like a mini meatloaf: they include additional seasonings and binders such as onion, Worcestershire, bread crumbs, egg, and garlic. They are typically cooked in a sauce or gravy, which gives them a different texture and deeper flavor than a plain hamburger.
What if I don’t want to use mushrooms?
You can omit the mushrooms without issue. The gravy flavor will change slightly, but the dish will still be delicious.
Do I have to use red wine?
No. If you prefer not to cook with wine, substitute beef broth, unsweetened grape juice, or pomegranate juice. A splash of balsamic vinegar also works well if you want a touch of acidity.
What can I serve with Instant Pot Salisbury Steaks?
Salisbury steaks are best served with anything that soaks up gravy. Classic choices include creamy mashed potatoes (highly recommended), rice, mashed cauliflower, biscuits, or even toast.
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Instant Pot Salisbury Steaks
Ingredients
Meat Mixture
- 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
For Browning the Patties
- 2 Tbsp Olive Oil
Gravy Mixture
- 1 large Onion, sliced thin or diced
- 1/3 cup Red Wine (optional)
- 2 Tbsp Butter
- 8 oz Crimini Mushrooms, sliced (optional)
- 2 large cloves Garlic, pressed or finely minced
- 1 tsp Salt
- 1/2 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, beat the egg. Add the grated onion, garlic powder, onion powder, parsley, Worcestershire, and bread crumbs. Mix to combine.
- Add the ground beef and ground sausage. Use fingers or a fork to mix until evenly combined.
- Form eight small, thin patties (about 3 oz each). Place on a plate, cover, and let rest at least 1 hour if possible (or proceed immediately).
- Set the Instant Pot to Sauté. When hot, add the olive oil.
- Brown the patties in two batches, searing both sides briefly. They don’t need to be cooked through. Transfer to a plate.
- Add the onion to the pot, scraping up browned bits. Pour in the red wine and stir to deglaze.
- Add the butter and mushrooms, cooking 2–3 minutes while scraping the bottom.
- Add the garlic, salt, and pepper; cook, stirring, about 30 seconds.
- Combine beef broth and ketchup, then pour into the pot.
- Return the patties to the pot, nestling them into the sauce as much as possible.
- Turn off Sauté. Close the lid and set the valve to Sealing. Pressure Cook on High for 7 minutes.
- When cooking finishes, allow a 10-minute natural release, then carefully release remaining pressure and open the lid.
- Remove the patties to a plate and switch the pot back to Sauté.
- Mix corn starch with cold water and stir into the simmering sauce. Stir constantly until the gravy thickens. Add more corn starch slurry if you prefer a thicker gravy.
- Turn off Sauté, return the patties to the pot, and spoon gravy over them.
- Serve over mashed potatoes, rice, mashed cauliflower, bread, or your preferred side.
Notes
*Omit mushrooms if you prefer. **If avoiding wine, use beef broth, unsweetened grape juice, or pomegranate juice; a tablespoon of balsamic vinegar also works well.
Nutrition
Calories: 483 kcal (approximate)
Additional Info
Course: Dinner
Cuisine: American
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