Instant Pot Salisbury Steak

Why You’ll Love This Recipe

This recipe turns simple ground beef into a flavorful, satisfying dinner in under an hour. Using the Instant Pot means fewer dishes, quicker cooking, and a gravy that tastes like it simmered for hours. It’s budget-friendly, family-approved, and reheats beautifully for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Bread crumbs
• Egg
• Milk
• Worcestershire sauce
• Garlic powder
• Onion powder
• Salt and pepper
• Olive oil
• Onion (sliced)
• Mushrooms (sliced)
• Beef broth
• Cornstarch
• Water
• Fresh parsley (for garnish)

Directions

1. In a bowl, mix ground beef, bread crumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Form into oval-shaped patties.
2. Set the Instant Pot to Sauté mode. Add olive oil and brown the patties on each side (they don’t need to cook through). Remove and set aside.
3. Add onions and mushrooms to the pot, sautéing until softened.
4. Pour in beef broth, scraping the bottom to deglaze.
5. Return patties to the pot. Seal the lid and cook on high pressure for 5 minutes.
6. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Remove patties. Set pot to Sauté mode and whisk cornstarch with water, then stir into the broth to thicken into gravy.
8. Return patties to the gravy to heat through, then serve garnished with parsley.

Servings and timing

Serves 4–6 people.
Prep time: 15 minutes
Cook time: 20 minutes (plus pressure build/release time)

Variations

• Use ground turkey or chicken for a lighter version.
• Add a splash of red wine to the broth for extra richness.
• Stir in sour cream at the end for a creamier gravy.
• Add carrots or peas for a veggie boost.
• Swap mushrooms for caramelized onions if preferred.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I skip browning the patties?

Browning adds flavor but you can skip it if you’re short on time.

Can I use cream of mushroom soup instead of making gravy?

Yes, replace some of the broth with cream of mushroom soup for convenience.

Can I double the recipe?

Yes, but brown the patties in batches to avoid overcrowding.

What’s the best side dish?

Mashed potatoes, rice, or buttered noodles are all great choices.

Can I make it gluten-free?

Yes, use gluten-free bread crumbs and check that your Worcestershire sauce is gluten-free.

Can I use frozen patties?

You can, but thaw them first for best texture and flavor.

Can I make the gravy without mushrooms?

Yes, simply omit them and add more onions or other vegetables.

How do I make the gravy richer?

Use beef stock instead of broth and add a pat of butter at the end.

Can I meal prep this?

Yes, it reheats well and is great for lunch leftovers.

Does this work in a slow cooker?

Yes, brown the patties first, then cook on low for 4–5 hours.

Conclusion

Instant Pot Salisbury Steak takes a timeless comfort food and makes it faster, easier, and just as delicious as the stovetop version. With tender beef patties, savory gravy, and quick cleanup, it’s a weeknight winner that’s sure to become a family favorite.

Instant Pot Salisbury Steak

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A quick and comforting Instant Pot Salisbury Steak made with tender beef patties in a rich mushroom and onion gravy, perfect for serving over mashed potatoes, rice, or noodles.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes (plus pressure build/release time)
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Pressure Cooking
• Cuisine: American

Ingredients

1. 2 lbs ground beef
2. 1/2 cup bread crumbs
3. 1 large egg
4. 1/4 cup milk
5. 2 tbsp Worcestershire sauce
6. 1 tsp garlic powder
7. 1 tsp onion powder
8. Salt and pepper, to taste
9. 2 tbsp olive oil
10. 1 large onion, sliced
11. 8 oz mushrooms, sliced
12. 2 cups beef broth
13. 2 tbsp cornstarch
14. 2 tbsp water
15. Fresh parsley, for garnish

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Instructions

In a bowl, combine ground beef, bread crumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Form into oval-shaped patties.

1. Set Instant Pot to Sauté mode. Add olive oil and brown patties on both sides (do not fully cook). Remove and set aside.
2. Add onions and mushrooms to the pot; sauté until softened.
3. Pour in beef broth, scraping the bottom to deglaze.
4. Return patties to the pot. Seal lid and cook on high pressure for 5 minutes.
5. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
6. Remove patties. Set pot to Sauté mode. Whisk cornstarch with water and stir into broth to thicken into gravy.
7. Return patties to gravy to heat through. Serve garnished with parsley.

Notes

• For a lighter option, substitute ground turkey or chicken.
• Add a splash of red wine to the broth for richer flavor.
• Omit mushrooms if preferred and add more onions or other vegetables.
• To make gluten-free, use gluten-free bread crumbs and Worcestershire sauce.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 410
• Sugar: 3g
• Sodium: 640mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 1g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 33g
• Cholesterol: 120mg