Juicy Meat Patties in a Rich Onion Gravy, covered with Mushrooms, Pressure Cooker Salisbury Steak is a simple meal, made with pantry staples.
My memories of Salisbury Steak go all the way back to frozen TV Dinners, served in aluminum trays with compartments.
The Salisbury Steak TV Dinner, came with peas, mashed potatoes and a brownie for dessert.
It was all about the side dishes and dessert. I cannot even remember the last time I had a TV Dinner.
I don’t think they are even called that anymore. Now they can be microwaved, which I imagine, makes it all the worse.
How do you make Salisbury Steak in a Pressure Cooker?
This is a simple recipe, that comes together quickly and without much effort.
The ingredients are simple pantry ingredients.
The Steaks will be juicy and covered with Mushrooms and Onions!
Dump the ingredients one at a time, into the Pressure Cooker.
If you have some of my Homemade Bone Broth, use that.
Otherwise, mix together some Better than Bouillon Beef Base and Fresh Water. The measurements are down below in the full recipe card.
If you have a Food Processor, it is so easy to just add all the ingredients to it, instead of chopping and dicing onions and garlic, etc.
If you don’t have a Food Processor, just dice up the veggies and mix it all by hand.
The Beef Bouillon Base, will give the Steaks a deeper and very rich flavor. Make sure to use the Reduced Sodium Beef Base.
Divide the Meat Mixture into six Patties.
Dredge the Steak Patties through Potato Starch and set aside.
This will help get a good Sear and protect the Meat from becoming dense and dry.
How do you make a Stainless Steel Pot, Non-Stick?
- This part of the cooking process, is always important to share.
- Always, always, heat up a Stainless Steel Cooking Pot or Cast Iron Skillet to the full heat.
- Add the fat, after the pot is hot.
I like using Butter in this recipe, as it gives it a nice and rich taste.
In batches, place Steaks into cooking pot, Sear well on both sides and remove to a plate.
If you wait a bit before trying to move the Salisbury Steaks, they will develop a crust and make it easier to move and flip, without breaking up.
The Potato Starch will help protect the Meat and act as a barrier from leaking out excess juice.
It a trick I use often, especially on chicken recipes, such as my Pressure Cooker Chicken Piccata recipe.
The Pressure Cooker Salisbury Steak will be moist and juicy, plus, it will help thicken the Gravy, without any need for flour.
The Gravy will thicken as the Onions break down during cooking and the Onions will become a part of the Gravy.
As one who loves Onions, I like to add extra, right before closing the Lid, so that there are nice pieces of Onions in the Gravy.
Continue cooking until the Onions are very soft. Red Wine takes the flavor up another notch.
Make sure to use a good Red Wine, NOT something labeled “cooking” wine.
Use a Spatula and deglaze the cooking pot well, so that nothing is stuck to the bottom.
Whisk in the Gravy mix well.
It will already be rich and delicious. Take a taste and see if you need more seasoning.
Remember, the Salisbury Steak Patties are highly seasoned.
No need to buy frozen again! Wait until you see the next picture!!!!! TV Dinners!
It looks so yummy, but I think she needs to make the Forum Cafeteria Brownies, to package up too. 🙂
If you want to make your own “TV Dinners” like Laura, here is the link to buy the meal prep containers.
Once everything is in the Pressure Cooker, carefully add the browned Salisbury Steak Patties.
If you love onions, add some thick slices to the top. They will stay intact.
The Potato Starch will help thicken the Gravy a bit. The Gravy is not supposed to be super thick.
Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, so be sure to check it out and subscribe!
Watch my video and then scroll to the bottom for the printable recipe card.
If you want to make your side dish at the same time, now is the time to add it.
Place a Tall Legged Trivet inside the cooking pot.
Add Cubed Potatoes and make a yummy Mashed Potatoes, if you like.
If you prefer Rice, check out my Perfectly Cooked Pot in Pot Rice Recipe.
This is a great make a head recipe. I often times will make a double or triple batch, shape the Patties and package up using my FoodSaver and freeze.
If you enjoy this recipe, you may also enjoy my Pressure Cooker Sloppy Joe recipe.
They are both comfort meals that take you back in time.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Round Dessert Pans or Tiffin Pan Set for Pot in Pot Rice and Desserts
- 11 Cup Food Processor
- Bob Mills Potato Starch
- Better than Bouillon Beef Base
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Here is the handy printable recipe:
Pressure Cooker Salisbury SteakPrint Pin Rate
- 1 pound Ground Beef
- 1/4 cup Yellow/Brown Onion diced
- 2 cloves Fresh Garlic minced
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Tomato Paste
- 2 teaspoons Light Brown Sugar optional
- 1/2 teaspoon Beef Base
- 1 Egg
- 1/2 cup Old Fashion Oatmeal Panko or Breadcrumbs
- 1/2 teaspoon Dry/Ground Mustard Seed
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Paprika
- Whisk together Gravy ingredients and set aside..
- Use a Food Processor to mix the Steak Patties. Add all ingredients, except Beef and process until very well chopped. Add Beef and pulse until well combined.
- Shape Beef Mixture into 6 oval, flat Steaks. Dredge Beef Steaks through Potato Starch and shake off excess Starch, if any.
- Select Sauté/Browning and heat Pressure Cooker until fully hot. Add Oil and swirl to coat bottom and then add 2 Tablespoons Butter.
- In batches, place Steaks into cooking pot, Sear on both sides and remove to a plate.
- Add 2 Tablespoons Butter, Mushrooms and half the Onions and cook until Onions begin to soften. Add Red Wine and deglaze cooking pot, making sure to scrape up any stuck on brown bits. Continue cooking until Onions are soft.
- Pour Gravy mixture into cooking pot and combine. Carefully, place Beef Steak Patties into cooking pot. Cover with the rest of the Onions.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure
- Remove Steaks. Turn off Pressure Cooker and select Sauté/Browning. Simmer to thicken.