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.
Notes
Tips:
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.