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.
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Ingredients for Instant Pot Salisbury Steak
Yeah, there is a bunch, BUT, most of it just gets all tossed into a bowl together, so there is not much work!
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!
Why Use Food Processor?
- Using a food processor makes the mixing of the Salisbury steak mixture super simple. It eliminates the need to chop and dice.
- Plus, since the meat and seasonings are mixed in the food processor together, this ensures a very tight steak patty.
Pro Tip: The beef bouillon base, will give the steaks a deeper and very rich flavor.
Why Use Potato Starch?
- Using potato starch to dust the meat patties before searing will help keep in all the moisture and juiciness. It protects the meat from becoming dense and dry.
- In addition, when searing the patties, your meal will easily side around and not stick to the bottom of Instant Pot, Ninja Foodi or Pressure Cooker.
- Not only that, but during pressure cooking, the potato starch will release and create its own “slurry,” which helps thicken the gravy.
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 your stainless steel cooking pot (or Cast Iron Skillet) until fully ho.
- Add the fat, after the pot is hot.
The potato starch is one I use often. It works especially well on chicken recipes like my Pressure Cooker Chicken Piccata recipe. The chicken will be plump and juicy and not dry out or become rubbery.
One of the biggest pluses to using potato starch in this manner is that not only will Pressure Cooker Salisbury Steak be moist and juicy, it will help thicken the Gravy without any need for flour.
Pro Tip: 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 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.
Red Wine takes the flavor up another notch. When cooking with wine, it is very important to use a good red wine, NOT a wine labeled “cooking wine.” Never cook with that as it is just nasty. You want to make sure the wine you use to cook is a wine that you or wine drinkers would enjoy drinking.
If you are not a wine drinker, just ask at the wine shop, which is good to buy.
Deglazing the cooking pot with a spatula to remove any stuck on bits is very important. You cannot bring your pot to pressure if it is not properly deglazed. Make sure your spatula can withstand this type of heat and pressure, as you will be scraping the bottom of the pot.
Whisk in the Gravy mix well.
It will already be rich and delicious. Take a taste and see if you need more seasoning, but remember, the Salisbury Steak Patties are highly seasoned.
No need to buy frozen again! Wait until you see the next picture!!!!! TV Dinners!
Laura B, from the This Old Gal Cooking Community doubled the recipe and then packaged up the Salisbury Steak with my wonderful Instant Pot Mashed Potatoes recipe. 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.
Adding thick cut onions on the top of the gravy, will help to keep some onions in tact and not turn into mush.
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. This Stainless Steel Pressure Cooker Stackable Pans Set is perfect for pot in pot cooking. I use the lid with the wholes when cooking the potatoes at the same time.
After the pressure has released, all you have to do is mash the potatoes following my Instant Pot Mashed Potatoes (Pressure Cooker) or add half carrots and make a delicious Instant Pot Potato Carrot Mash. Alternatively, 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, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Cuisinart Large Food Processor
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Here is the handy printable recipe:
- 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 Better Than Bouillon Beef Base
- 1 Egg
- 1/2 cup Rolled Oats 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.