Yield: 4 servings

Instant Pot Salisbury Steak

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Need comfort on a cold day? Try my savory Instant Pot Salisbury Steak, topped with mushroom gravy and it's easy to make too. It’s just like mom used to make, with much less effort and only a single dish to clean when you’re done.


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


  1. 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).
  2. 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.
  3. 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.
  4. Pour in beef broth and ½ 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.
  5. 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.
  6. 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.
  7. Remove the patties back to a plate. In a small bowl, combine the remaining ½ cup water with cornstarch. Add to the Instant Pot to make a slurry. Set to SAUTE and whisk until the gravy thickens.
  8. Place meat on a serving platter and pour gravy over the top. Serve and enjoy.


  • 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. 
  • See blog post for more recipe tips and tricks and process photos.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 470Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 163mgSodium: 1243mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 39g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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