Learn how easy it is to make Instant Pot Salisbury Steak in your pressure cooker. This is a seared beef patty that is then smothered in a rich beefy mushroom and onion gravy.
It’s the ultimate comfort food for the whole family to enjoy. Skip the old school tv dinners because this Salisbury steak is a game changer!
Make sure to check out my Instant Pot taco soup and Instant Pot white chili for two more easy Instant Pot dinner ideas.
The pressure cooker makes for easy and simple dishes at home and it’s great for cooking in the RV too.
This Instant Pot Salisbury Steak Recipe Is…
- A Simple Recipe
- Made From Beef Meat Patties
- Homemade Salisbury Steak Gravy
- Easy Pressure Cooker Recipe
- Family Favorite Meal
This recipe includes some of my very favorite ingredients and seasonings. It’s so comforting!
Here’s what you need:
- Ground Beef – I recommend using an 80/20 or a 90/10 ground beef. You don’t want too much fat in the beef.
- Garlic Powder
- Panko Bread Crumbs – If you don’t have Panko feel free to use a classic bread crumb.
- Egg – This is going to help bind all the ingredients together.
- Worcestershire Sauce – Adds richer flavor to the dish.
- Butter – I recommend real butter not margarine.
- Mushrooms – Reach for your favorite variety of mushrooms. You can buy sliced or cut your own if you like thicker pieces.
- Onion – White onion or a yellow onion work best for this recipe.
- Garlic – Minced or chopped
- Beef Broth
- Dijon Mustard – The mustard adds a vinegar base to the sauce and kick of flavor.
- Beef Bouillon – Or you can use Better than Bouillon if you prefer.
- Cornstarch – Used to help thicken up the gravy.
How to Make Instant Pot Salisbury Steak
Full directions on how to make this pressure cooker Salisbury steak recipe is in the printable recipe card at the bottom of the post.
Below is a quick through on how to make.
Start with a medium bowl and add the beef, breadcrumbs, egg, salt, garlic powder, diced onion and Worcestershire sauce. Mix well and form ground beef patties.
Spray cooking spray into the Instant Pot insert, and turn on the saute setting.
Sear the hamburger steaks for 2-3 minutes per side getting a nice sear on both sides.
Once browned, remove the burger patties and set aside.
To the Instant Pot, add the butter, mushrooms, and sliced onions and cook till tender. Then add garlic and cook for 1 more minute.
Pour the broth and water into the pot, which will deglaze it. Use a wooden spoon to scrape the bottom of the pot to remove stuck on bits.
Then add in the mustard, bouillon, and Worcestershire.
Add the patties back to the Instant Pot and close the pressure cooker lid.
Make sure the pressure cooker valve is set to sealing. Then set to high pressure for 2 minutes. Allow for a 10 minute natural release.
After 10 minutes do a quick release of pressure to remove any remaining pressure, and then open the lid.
Remove the hamburger steaks and then stir in the remaining water and cornstarch.
The cornstarch slurry will thicken the gravy. If need be, you can turn on the saute function if it isn’t thickening within a minute or two.
Transfer the Salisbury steaks to a platter and spoon the gravy over the meat.
Serve with your favorite sides like loaded mashed potatoes or salad.
What to Serve with Salisbury Steak
Try these classic sides or make your favorite salad to go along with this hearty meal.
- Mashed Potatoes
- Egg Noodles or Other Pasta
- Green Beans
- Dinner Rolls
Variations and Tips For Success
- Make sure the valve is in the sealing position and the ring is properly set in the lid of the Instant Pot.
- Use a wooden spoon to release the pressure release valve carefully when you push off the remaining pressure. It will release hot steam.
- If you are not a fan of mushrooms you can leave the mushrooms out of the dish.
- Stir in 1/2 cup of sour cream at the end to give the delicious gravy a richer flavor.
- You can add in a little red wine to the sauce to add more of a tangy flavor to the gravy.
Store any leftover Salisbury steak patties and gravy in an airtight container in the fridge. The steaks will store for 2-3 days easily.
To reheat, warm up in the microwave, or cover with foil and heat in the oven.
You can freeze any of the Salisbury steak you don’t eat. Store in an airtight freezer container and freeze for up to 3 months.
Thaw in the fridge overnight and then reheat as you would like.
Can I use pre-made hamburger steak patties instead?
The hamburger patties in this recipe are made with other ingredients which flavors the ground beef.
If you want to use pre-made patties you can, but they won’t be quite as flavorful. You will still have plenty of flavor will from the easy mushroom gravy.
Can I use cube steak instead of hamburger?
You can use cubed steak or minute steaks. Just season the beef and then use the saute’ button to sear the steak. Then remove brown bits like you would, and then make the gravy the same.
Pour gravy over the top of the minute steaks once they are cooked through and serve.
Print the Recipe Card
This is a hearty family meal that is delicious and simple to make. I hope you love it!
Instant Pot Salisbury Steak
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 Instant Pot or similar pressure cooker
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup panko bread crumbs
- 1 egg beaten
- 1 teaspoon Worcestershire sauce
- ½ cup finely chopped onion
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1/2 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
- 1/4 cup cornstarch
- In a bowl, combine the beef, garlic powder, salt, bread crumbs, egg, and worcestershire sauce, and diced onion. Form into thick patties.
- Spray the instant pot with cooking spray and set on saute. Cook the patties for 2 to 3 minutes per side. Remove and keep warm.
- Melt the butter in the instant pot and add the mushrooms and sliced onions. Cook until tender, then add the garlic, and cook for another minute.
- Deglaze the pan with the beef broth and ½ cup of water. Stir in the Worcestershire sauce, mustard and bouillon.
- Add the patties back into the sauce and close the lid. Make sure the seal is closed. Set on high pressure for 2 minutes. Then allow to slow release for 10 minutes. Carefully do a quick release before opening.
- Remove the meat from the gravy. Set on saute and combine the remaining ½ cup water and cornstarch to make a slurry. Whisk into the gravy and stir until thickened.
- Place the meat in a serving dish and pour the gravy over the meat.
Lightly brown the patties before making the sauce. This will help seal in the moisture.
You can make this a meal in one by adding small potatoes to this as it cooks. Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.