Instant Pot Salisbury Steak – A Comforting and Quick Dinner
Make a comforting dinner that is easy and quick with this Instant Pot Salisbury Steak and Mushroom Gravy recipe. You'll be craving it as the perfect Winter dish.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time25 minutesmins
Servings: 4
Calories: 569kcal
Author: Elisha Baba
Ingredients
Mashed Potatoes:
6-8potatoespeeled and cut in half
2cupswater
4tablespoonsbutter 1/4 to 1/2 cup milk
salt and pepper
Steak & Gravy:
1lbground beef
1/2cupcrushed crackers
3tablespoonsmilk
1tablespoonWorcestershire
1teaspoonminced garlic
salt and pepper
1cupsliced fresh mushrooms
1/2cuponiondiced
2cupsbeef broth
1tablespoonDijon mustard
salt and pepper
Optional to thicken gravy:
2tablespoonscorn starch dissolved in 2 tablespoons cold water
Instructions
Start by placing the trivet into the instant pot and place potatoes on top of the trivet.
Add 2 cups of water and close the lid of the instant pot and lock it. Close the pressure release valve. Set the instant pot to Steam for 10 minutes.
Once cooking is done, quick release the steam and carefully remove the potatoes from the pot with tongs. Transfer to a large bowl and mash.
Add butter, milk, salt and pepper. Set aside and keep warm.
Empty the instant pot and rinse.
Mix ground beef, crackers, milk, Worcestershire sauce and garlic together.
Patty the beef mixture into 4 burgers.
Season with salt and pepper.
Place 1 patty into the instant pot and set to sautee. Brown each side of each patty, about 2 minutes each, removing each patty from the pan once it's browned on both sides.
Return all 4 patties to the instant pot.
Add mushrooms and onions on top of the patties.
Mix broth and mustard and pour into pot. Season with salt and pepper.
Place the lid on the instant pot and set to manual, high pressure for 15 minutes.
Once cooking is complete, let set for 10 minutes. Release steam and quickly stir in cornstarch (if using) to thicken gravy. Serve with Mashed Potatoes.