Instant Pot Salisbury Steak with Easy Mushroom Gravy
An easy, homemade salisbury steak recipe that's made in the Instant Pot. Serve the steak and gravy over mashed potatoes or with your favorite side. See a meatball variation in the article above.
Form the Patties: In a large bowl. combine ground beef, milk, Worcestershire sauce, garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands.
Shape the meat mixture into 6 hamburger patties and set on a plate. Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties) while slicing the mushrooms and onion.
Prepare the Gravy: In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.
Turn on Saute: Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the butter or oil.
Brown Patties: Brown the patties on both sides, in batches (about 2 minutes on each side). While the meat is browning, wash the plate and return the steaks to the plate. Set aside.
Add Veggies & Saute: Add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes. Press the cancel button to turn off the saute function.
Add Gravy: Add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
Add Patties: Add the browned "steaks" on top of the mushrooms, onions, and gravy. It's okay if the patties overlap in the pot.
Pressure Cook 15 Minutes: Secure the lid on the Instant Pot. Turn the pressure valve on top of the pot to sealed. Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure).
Natural Release 15 Minutes: When the cooking time ends, let the pressure release naturally for 15 minutes (don't touch anything, just let the pressure naturally release from the pot).
Quick Release: After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting). Once all the pressure has been removed, open the lid. Remove the steaks to the clean serving platter.
Thicken the Gravy:
In a small bowl, whisk the cornstarch into the cold water to make a "slurry." With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps. Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes).
For a thicker gravy, use 3 tablespoons cornstarch/water. The amount of starch/water used depends on thickness of gravy desired.Burn Notice: The brown bits (leftover from browning and sautéing) must be scraped up from the bottom of the pot before pressure cooking. If left on the bottom of the pan, the bits may cause a burn notice (error) while pressure cooking.READ:How to use an Instant Pot like a pro.