Instant Pot Salisbury Steak
Juicy beef patties cooked under pressure with a rich mushroom and onion gravy. A classic comfort dish that comes together in 45 minutes.
Ingredients
Method
Completed steps 0
Combine 1 pound (454g) ground beef with ½ cup (30g) panko breadcrumbs, minced onion, 2 minced garlic cloves, 1 beaten egg, 1 tablespoon (15ml) soy sauce, ½ teaspoon (2.5ml) Worcestershire sauce, ½ teaspoon (2.5ml) sesame oil (optional), and 1 tablespoon (12g) cornstarch (optional) in a large bowl. Season lightly with salt and pepper. Knead and fold until thoroughly integrated, then slap the mixture against the bowl 4–5 times to develop texture.
Fry a small portion in oil to taste the seasoning, adjusting salt as needed. Shape the remaining mixture into 4 firm patties.
Select Sauté More on your Instant Pot and allow it to reach HOT (about 8 minutes). Pour in 3 tablespoons (42g) butter or oil and coat the bottom evenly. Season patties on one side with salt and pepper, place them seasoned-side down, season the top side, and sear each side for 3 minutes. Transfer to a plate.
Add sliced mushrooms to the pot and cook until lightly browned, roughly 9–10 minutes. Stir in sliced onion and cook 4 minutes, then add minced garlic and sauté 30–45 seconds until fragrant.
Pour 1 cup (250ml) stock into the pot and scrape up all browned bits from the bottom with a wooden spoon. Stir briefly.
Add 1 tablespoon (15ml) soy sauce, 1 tablespoon (15ml) Worcestershire sauce, and 1 tablespoon (15g) Dijon mustard; mix well. Return the browned patties to the pot, nestling them as close to the bottom as possible and partially submerged.
Seal the lid and turn the venting knob to Sealing. Cook at high pressure for 3 minutes, then allow 10 minutes natural release. Open the lid and check that an instant-read thermometer inserted into the thickest patty reads above 160°F.
Remove patties to a serving plate. Activate Sauté and bring the gravy to a simmer. Whisk together 2 tablespoons (16g) flour and 3 tablespoons (45ml) water, then stir this slurry into the gravy in thirds until your desired thickness is reached. Taste and adjust seasoning with salt and pepper.
Spoon the mushroom gravy over the patties and serve with mashed potatoes or your preferred sides.
Notes
Meat thermometer should register 160°F minimum for food safety.
Whisk the flour-water mixture in thirds to avoid lumps and achieve smooth gravy consistency.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently on the stovetop to preserve gravy texture.
Calories: 350 kcal · Carbs: 15 g · Protein: 19 g · Fat: 24 g · Sodium: 517 mg · Fiber: 2 g · Sugar: 4 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.