Instant Pot Salisbury Steak

This savory Instant Pot Salisbury Steak topped with a mushroom gravy is easy to make. It’s just like mom used to make, with much less effort and only a single dish to clean when you’re done.

Love using your Instant Pot for dinner? Try our easy Instant Pot Chicken Tacos for the perfect weeknight meal. Or give our reader favorite Instant Pot Mac and Cheese recipe a try next.

Salisbury Steak in the Pressure Cooker

Salisbury steak is a true American classic, but it’s only in the last few years that making this recipe has become so simple.

Growing up my family always had those frozen dinners of salisbury steak and instant potatoes.

But now you can have that same simple dinner, but make it from scratch in no time!

• Using an Instant Pot means that cooking goes incredibly fast and eliminates any chance the meat will dry out. 
• The end result is juicy and tender steak.
• Mushrooms and Worchestershire create a rich flavor.
• The whole thing is done in an Instant Pot, so it comes together quickly, and you’ll only have one piece of cookware to clean at the end.

If you love classic comfort food, be sure to try our Instant Pot Tuna Casserole recipe next!

Ingredient Notes

• Ground Beef – Reach for “lean” ground beef, with 5-10% fat content. We’ll reuse the drippings, and add butter to the gravy, so a higher % would be overkill here.
• Bread Crumbs – provide the texture and help give the salisbury steaks structure.
• Egg – This is our binding agent. Having the correct ratio of eggs to breadcrumbs will ensure your steaks are juicy without falling apart.
• Worcestershire – Don’t skip it! Worcestershire packs flavor into the steak. It is critical.
• Onion – Carmelized onions are another primary flavor. As you cook the onions, the natural sugars brown, creating a sweet and nutty flavor.
• Garlic Powder – Fresh garlic can work here. Still, the powdered version is quick and easy to measure and carries the milder garlic flavor we’re going for. 
• Mushrooms – Any of the common cap-style mushrooms like Baby Bellas will do. It is possible to make the gravy without mushrooms, but you’ll lose a lot of flavor.
• Corn Starch – This helps provide a nice thick gravy. Flour can be used if needed.
• Dijon Mustard – It works keeps the fat drippings from separating from the gravy. The flavor also pairs really well with beef. 
• Onion – Onion adds a natural sweetness to the gravy.

How to Make Instant Pot Salisbury Steak

You’ll need an Instant Pot with a “saute” function to complete this recipe as I’ve written it. Some of the older versions don’t incorporate the saute setting, but any of the newer Lux Series Instant Pots should have it. I use a 6-quart Lux Instant Pot in my kitchen.

1. Prep The Patties – Combine all of the Steak ingredients, mixing them thoroughly using a wooden spoon. Then form the resulting mixture into 4-5 oval-shaped patties using your hands. Try to create them at an identical size, so they cook similarly, with each one about ½” thick. 
2. Sear The Patties – Activate your Instant Pot’s “saute” setting, and allow it to come to temperature before inserting the patties. Brown them on each side for 3-4 minutes, then rest on a plate. This searing process will create a wonderful flavor and nearly crisp texture on the outside of your steaks.
3. Prep The Gravy – Keeping your Instant Pot on the “saute” setting, add the mushrooms, onion, and garlic. I love this part of the process because it’s incredibly aromatic and serves to tenderize the solid ingredients to the desired texture. Adding broth and water, deglaze the bottom of the pan. Scrape all those delicious bits of meat and veggie that are stuck there. This helps prevent the “burn notice” too.
4. Turn off “saute,” and add Worcestershire, mustard, and bouillon. 
5. Pressure Cook It! – Add the plated patties back to the pot full of gravy. Seal the lid and cook on high pressure for 2 minutes. Allow the pressure to release naturally for 10 minutes before venting any remaining steam. 
6. Finish & Serve – Plate the Steak patties first. Then combine the corn starch and remaining water to finish the gravy. With the pot set on “saute,” whisk the liquid together until it thickens. Spoon the finished gravy over your steaks and serve while it’s still hot.

Tips and Tricks

• Closely follow my ratio for egg and bread crumbs to meat. This ratio is critical for adequately binding the steak patties, so they don’t crumble or fall apart.
• If your meat is difficult to mix with a wooden spoon, try using a potato masher to smash and break it up first. Or use your hands.
• Trying to avoid red meat? In that case, it is possible to substitute the beef ingredients with ground turkey and chicken stock for a similar result.
• Serve with Instant Pot mashed potatoes, rice-a-roni, or dinner rolls on the side. The gravy does wonders when paired with these sides.
• This recipe makes for excellent leftovers, so have an airtight container on standby after the meal. You can store this dish in the refrigerator for up to 3 days. 

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Instant Pot Salisbury Steak

5 from 5 votes

By: Aimee

This savory Instant Pot Salisbury Steak topped with a mushroom gravy is easy to make. It’s just like mom used to make, with much less effort and only a single dish to clean when you’re done.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Ingredients 

1x2x3x

For the Salisbury Steaks

• ▢ 1 pound lean ground beef
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup panko bread crumbs
• ▢ 1 large egg beaten
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ½ cup finely chopped onion

For the Gravy

• ▢ 2 Tablespoons unsalted butter
• ▢ 8 ounces sliced mushrooms
• ▢ ½ onion sliced
• ▢ 1 Tablespoon minced garlic
• ▢ 2 cups beef broth
• ▢ 1 cup water divided
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 1 Tablespoon Dijon mustard
• ▢ 2 teaspoons beef bouillon
• ▢ ¼ cup cornstarch

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Instructions 

• In a mixing bowl, combine ground beef with garlic powder, salt, bread crumbs, egg, Worcestershire sauce, and diced onion. Use a wooden spoon (or your hands) to combine the mixture and form thick patties (about 4-5 patties).
• Turn the Instant Pot on "Saute" and cook the beef patties for about 3-4 minutes per side. Remove and place on a plate, then cover with foil. Set aside.
• Add butter to the bottom of the Instant Pot. While still on sauted, add the mushrooms and sliced onions. Cook until tender (several minutes), then add in the garlic. Cook an additional minute.
• Pour in beef broth and 1/2 cup of water. Using a wooden spoon, deglaze the bottom of the pan by scraping up the bits of cooked meat and vegetable. Turn saute off.
• Stir in the Worcesterhire, mustard, and bouillon. Add the beef patties back into the Instant Pot and secure the lid in place. Make sure the vent is set to SEALING.
• Set Instant Pot to Manual (or high pressure) for a cook time of 2 minutes. When cook time ends, allow to naturally release pressure for 10 ninutes, then move the valve to VENTING to do a quick release of any remaining pressure.
• Remove the patties back to a plate. In a small bowl, combine the remaining 1/2 cup water with cornstarch. Add to the Instant Pot to make a slurry. Set to SAUTE and whisk until the gravy thickens.
• Place meat on a serving platter and pour gravy over the top. Serve and enjoy.

Notes

• Recipe tested in 6 quart Instant Pot.
• Closely follow my ratio for egg and bread crumbs to meat. This ratio is critical for adequately binding the steak patties, so they don’t crumble or fall apart.
• If your meat is difficult to mix with a wooden spoon, try using a potato masher to smash and break it up first. Or use your hands.
• Trying to avoid red meat? In that case, it is possible to substitute the beef ingredients with ground turkey and chicken stock for a similar result.
• Serve with mashed potatoes, rice-a-roni, or dinner rolls on the side. The gravy does wonders when paired with these sides.
• This recipe makes for excellent leftovers, so have an airtight container on standby after the meal. You can store this dish in the refrigerator for up to 3 days. 

Nutrition

Calories: 470kcal, Carbohydrates: 27g, Protein: 39g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Cholesterol: 163mg, Sodium: 1243mg, Fiber: 3g, Sugar: 5g

Course: Main Dish

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!