Why You’ll Love This Recipe
Using the Instant Pot speeds up the cooking process without sacrificing flavor or texture. The pressure cooker locks in moisture, making the Salisbury steaks fork-tender, while the savory gravy comes together right in the pot. It’s a family-friendly dinner that tastes like it simmered for hours—done in under 40 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salisbury steaks:
ground beef
breadcrumbs
egg
Worcestershire sauce
ketchup
Dijon mustard
onion (finely chopped)
garlic (minced)
salt
black pepper
olive oil (for browning)
For the gravy:
mushrooms (sliced)
onion (sliced or chopped)
beef broth
Worcestershire sauce
cornstarch
water
butter
salt
black pepper
Directions
- In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, Dijon mustard, chopped onion, garlic, salt, and pepper. Mix gently and form into oval patties.
- Set Instant Pot to “Sauté” mode. Add olive oil and brown the patties on both sides in batches. Remove and set aside.
- Add butter to the pot, then sauté mushrooms and sliced onions until softened.
- Stir in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the patties to the pot, stacking them if needed.
- Seal the Instant Pot lid, set to “Pressure Cook” or “Manual” on high for 7 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove patties. Mix cornstarch with water and stir into the gravy. Set pot to “Sauté” and simmer until thickened.
- Return the patties to the pot to coat in the gravy or serve with gravy spooned on top.
Servings and timing
Serves: 4–6
Prep time: 15 minutes
Cook time: 7 minutes (under pressure)
Additional time: 15 minutes (browning and pressure build/release)
Total time: 35–40 minutes
Variations
- Turkey version: Use ground turkey for a lighter option.
- No mushrooms: Replace with extra onions if you prefer.
- Creamy twist: Stir in a splash of cream after thickening the gravy.
- Spicy: Add crushed red pepper flakes to the beef mixture.
- Make it gluten-free: Use gluten-free breadcrumbs and verify all sauces are gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop over low heat with a splash of broth if needed.
Freeze patties and gravy in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use frozen ground beef?
Thaw completely before making the patties to ensure even cooking and texture.
Do I have to brown the patties first?
Browning adds flavor and helps hold the shape, but you can skip it for a faster version.
Can I double the recipe?
Yes, just make sure not to exceed your Instant Pot’s fill line.
Can I use canned mushrooms?
Yes, drain them first and sauté briefly with the onions.
How do I prevent a burn notice?
Deglaze the pot thoroughly after browning by scraping up all browned bits before pressure cooking.
Is the gravy thick enough without cornstarch?
It will be thinner. Cornstarch creates a classic thick, glossy gravy.
What should I serve with Instant Pot Salisbury steak?
Mashed potatoes, egg noodles, rice, or steamed vegetables work well.
Can I make this dairy-free?
Yes, substitute butter with olive oil or a plant-based butter alternative.
Does this recipe work in a 3-quart Instant Pot?
Yes, but you may need to brown the patties in more batches or reduce the quantity.
Is this recipe freezer-friendly?
Yes, both the patties and gravy freeze well and reheat beautifully.
Conclusion
Instant Pot Salisbury Steak is the perfect blend of speed and comfort, offering all the rich flavor of the classic dish in a fraction of the time. Juicy beef patties and savory mushroom-onion gravy come together in one pot, making this a satisfying, family-friendly meal that’s sure to become a weeknight staple.
PrintInstant Pot Salisbury Steak
Instant Pot Salisbury Steak is a fast and flavorful version of the classic comfort dish. Juicy beef patties are cooked in a savory mushroom and onion gravy, made easy with the Instant Pot for a hearty family meal in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Halal
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for browning)
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 3 tbsp water
- Salt and pepper, to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, Dijon mustard, chopped onion, garlic, salt, and pepper. Mix gently and form into 4–6 oval patties.
- Set Instant Pot to “Sauté.” Add olive oil and brown patties on both sides in batches. Remove and set aside.
- Add butter to the pot, then sauté mushrooms and sliced onion until softened.
- Stir in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot.
- Return patties to the pot, stacking if necessary. Seal lid and pressure cook on high for 7 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Remove patties. Mix cornstarch with water to form slurry, then stir into gravy. Set to “Sauté” and simmer until thickened.
- Return patties to coat in gravy or serve with gravy spooned over top.
Notes
- Browning patties adds flavor and helps them hold shape, but can be skipped if pressed for time.
- For a creamy gravy, stir in a splash of cream after thickening.
- Use gluten-free breadcrumbs and sauces for a gluten-free version.
- Frozen patties work if thawed before cooking.
- Pairs perfectly with mashed potatoes, rice, or egg noodles.
Nutrition
- Serving Size: 1 patty with gravy (about 1/6 of recipe)
- Calories: 410
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
