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Instant Pot Salisbury steak with Mushroom Gravy, a delicious meal cooked in the pressure cooker.
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3.83 from 17 votes

Instant Pot Salisbury Steaks with Mushroom Gravy

This delicious ground beef recipe offers juicy beef drowning in a rich Salisbury steak sauce gravy with mushrooms. Serve this over mashed potatoes for a hearty, satisfying comfort meal the whole family will love. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: American
Keyword: instant pot salisbury steaks with mushroom gravy, instant pot salisbury steaks with mushroom gravy recipe
Servings: 4 patties
Calories: 573kcal
Author: Rachael

Ingredients

Gravy

  • 3 cups beef stock
  • 1 Tbs dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • Salt and pepper

Steak Patties

  • ¼ cup white onion
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 2 tbsp ketchup
  • 1 Tbs soy sauce
  • 1 Tbs Better than Bouillon beef flavor
  • 1/2 Tbs Worcestershire sauce
  • 3 tsp dijon mustard
  • ½ tsp fresh ground black pepper
  • 1 lb ground beef

The Rest

  • 2 Tablespoons Corn Starch
  • 1 Tbs Extra Virgin Olive Oil
  • 4 Tablespoons Butter divided
  • 8 ounces sliced Baby Bella mushrooms
  • 1 large onion sliced
  • 1 Tbs minced garlic
  • 1/4 cup Red Wine or Beef Broth

Optional

  • 2 Tbs corn starch to use for gravy thickener
  • Fresh parsley for garnish

Instructions

  • Whisk together Gravy ingredients and set aside..
  • Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
  • Remove from food processor into a bowl, and add ground beef, stirring until well combined. Or use the pulse function of the food processor and pulse until combined.
  • Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
  • Select Sauté function on Instant Pot, and once it displays “hot” add oil and swirl to coat bottom and then add 2 Tablespoons Butter.
  • In batches, place patties into cooking pot, sear on both sides and remove to a plate. Cook only 1-2 at a time to avoid breaking patties when removing from the pan.
  • Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
  • Add red wine or beef stock and deglaze cooking pot by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
  • Continue cooking until Onions are soft, another 2-3 minutes.
  • Pour Gravy mixture into cooking pot and stir to combine.
  • Carefully, place seared Beef Patties into cooking pot.
  • Put lid on, and lock into place, set pressure valve to “sealing” and cook on high pressure for 4 minutes.
  • After 4 minutes is up, let pressure naturally release for 10 minutes, then quick release remaining pressure.
  • Remove Steaks/Patties from the pot, and turn pot “off”.
  • Then press the Saute button, and simmer the gravy to thicken. If in a hurry, remove 1 cup of liquid and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes.
  • Taste gravy, season with additional salt and pepper if necessary.
  • Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley

Stove Top Directions

  • Whisk together Gravy ingredients and set aside..
  • Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
  • Remove from food processor into a bowl, and add ground beef, stirring until well combined.
  • Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
  • Add 2 Tbs of Butter to a large skillet over medium-high heat, and brown both sides of each patty. Then remove from the pan to a plate. Cook in batches of 2-3 at a time to avoid overcrowding and breaking patties when removing then from the skillet.
  • Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
  • Add red wine or beef stock and deglaze skillet by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
  • Put a lid on your skillet, and turn down to medium heat.
  • Continue cooking until Onions are soft, another 2-3 minutes.
  • Pour Gravy mixture into cooking pot and stir to combine.
  • Carefully, place seared Beef Patties into skillet.
  • Put lid on, and cook for 15-20 minutes until internal temperature of patties reaches 160 degrees F on an instant read thermometer.
  • Remove 1 cup of liquid from the skillet and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes to allow gravy to thicken,
  • Taste gravy, season with additional salt and pepper if necessary.
  • Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley

Nutrition

Calories: 573kcal | Carbohydrates: 25g | Protein: 28g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 151mg | Sodium: 1226mg | Potassium: 1055mg | Fiber: 1g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 4.5mg | Calcium: 81mg | Iron: 4mg