Instant Pot Salisbury Steak {30-Minute Meal}

Three plates topped with mashed potatoes, Instant Pot salisbury steak, and mushroom gravy.

5 from 1 vote

Instant Pot Salisbury Steak {30-Minute Meal}

This delicious and easy Instant Pot Salisbury Steak is ready in just 30 minutes - serve it with mashed potatoes and a creamy mushroom gravy!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: instant pot salisbury steak, salisbury steak

Servings:

Calories: 522kcal

Author: Taylor Stinson

Ingredients

For the salisbury steak:

1 lb 80% lean ground beef
1/2 cup breadcrumbs
1/2 medium yellow onion, finely chopped
2 tbsp tomato paste
2 cloves garlic, minced
1 large egg, whisked
1 tsp salt
1/2 tsp black pepper
1 tsp olive oil (for browning)
fresh parsley (for garnish)

For the gravy:

2 tbsp olive oil
2 1/2 cups mushrooms, stems removed and sliced thin (1 8oz package)
1/2 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tsp dijon mustard
1 tsp dried thyme
1 tsp brown sugar
1 tsp salt
1/2 tsp black pepper
2 cups beef broth, divided
2 tbsp cornstarch
2 tbsp heavy whipping cream

Instructions

In a large bowl, combine the ground beef, breadcrumbs, onion, tomato paste, garlic, egg, salt, and pepper. Using your hands, mix well and form 4 equally-sized patties.
Heat a large frying pan over medium heat and add the 1 teaspoon of olive oil to prevent sticking. When the oil is heated and shimmering, add the patties and brown, about 2-3 minutes on each side. You may need to do this in batches to avoid overcrowding. Remove the patties and set them aside.
Turn your Instant Pot to saute mode and heat the 2 tablespoons of olive oil. Add mushrooms and onion and saute until the onions are slightly translucent, about 3-4 minutes.
Add garlic and cook for 1-2 minutes until a light golden brown.
Add dijon mustard, thyme, brown sugar, salt, and black pepper. Stir to combine and cook until fragrant, about 1 minute.
Turn saute mode off. Pour in half of the broth, stir, and place the patties on top. Seal the Instant Pot and cook on high pressure for 10 minutes. Quick release the pressure once the time is up.
Remove the patties and set them aside.
In a small bowl, whisk the remaining broth, cornstarch, and heavy whipping cream together.
Turn on saute mode. Add the broth/cornstarch/cream slurry. Cook for 2-4 minutes until thickened, whisking constantly.
Pour the gravy over the patties. Garnish with parsley and serve.

Notes

The patties can be browned in the Instant Pot on saute mode if preferred. Browning in a frying pan makes it easier to flip the patties without breaking.

More heavy cream can be added for a creamier gravy. The heavy cream can also be substituted with milk, if desired.

Nutrition