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Home / Recipes / Beef / Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy

Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy

November 6, 2017 By Jill Selkowitz / 65 Comments Updated June 13, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video

Juicy Meat Patties in a Rich Onion Gravy, covered with Mushrooms, Pressure Cooker Salisbury Steak is a simple meal, made with pantry staples.

Pressure Cooker Salisbury Steak with Onion Gravy

Pressure Cooker Salisbury Steak with Onion Gravy

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.

In minutes you can make a rich Gravy in the Instant Pot, Ninja Foodi or Pressure Cooker and delicious and flavorful Salisbury Steaks.

Cast of Ingredients for Pressure Cooker Salisbury Steak

Cast of Ingredients for Pressure Cooker Salisbury Steak

Jump to Section

  • Ingredients for Instant Pot Salisbury Steak
  • Why Use Food Processor?
  • Why Use Potato Starch?
  • How do you make a Stainless Steel Pot, Non-Stick?
  • Pressure Cooker Salisbury Steak

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!

Whisk together Gravy Ingredients

Whisk together Gravy Ingredients

Gravy ingredients whisk up pretty quickly. A measuring cup and whisk make quick work of it.

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.

Prepare the Salisbury Steaks

Prepare the Salisbury Steaks

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.

Shape into Oval Patties

Shape into Oval Patties

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.
Heat Cooking Pot and Add Oil/Butter

Heat Cooking Pot and Add Oil/Butter

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.

Make sure to always use a good quality fat. If you are dairy free or kosher try Kasandrinos Olive Oil, Grapeseed Oil, or Coconut Oil instead of butter.

Sear the Steak well on both sides

Sear the Steak well on both sides

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.

Add Cremini Mushrooms and Half the Onions

Add Mushrooms and Half the Onion

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.

Add Red Wine to Deglaze and Cook

Add Red Wine to Deglaze and Cook

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

Whisk in the Gravy Mix

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!

BPA Free/Reusable Meal Prep Containers

BPA Free/Reusable Meal Prep Containers

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.

Sink the Salisbury Steak Patties into the Gravy

Sink the Salisbury Steak Patties into the Gravy

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.

 

Pot in Pot Side Dish!

Pot in Pot Side Dish!

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.

Instant Pot Salisbury Steak

Instant Pot Salisbury Steak

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Salisbury Steak

Pressure Cooker Salisbury Steak

5 from 20 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main
Cuisine: American, Southern Cooking
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
Servings: 6 patties
Calories: 339kcal
Author: Jill Selkowitz

Ingredients

  • 8 ounces Cremini Mushrooms sliced
  • 1 large Yellow/Brown Onion sliced thick
  • 2 Tablespoons Potato Starch
  • 4 Tablespoons Butter divided
  • 1 teaspoon Extra Virgin Olive Oil
  • 1/4 cup Red Wine/Cabernet

Steak Patties

  • 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

Gravy

  • 1 Tablespoon Beef Base + 2.5 cups Fresh Water (or homemade Beef Broth)
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Potato Starch
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Sea Salt if needed, to taste

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Cuisinart Large Food Processor
Beef Soup Base
Liquid Measuring Cup Set
Ekovana Stainless Steel Pressure Cooker Stackable Pans Set

Instructions

  • 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.

Video

Notes

Better than Bouillon Beef Base is my choice for the best Flavor Bomb.  It gives the Steaks an intense beef flavor.
**** Processing the Steak Patty ingredients in a Food Processor helps the Patties to stay together nicely, more like a steak than a hamburger. If you don’t have a Food Processor, dice the Onions and Garlic as fine as possible.

Nutrition

Nutrition Facts
Pressure Cooker Salisbury Steak
Amount Per Serving
Calories 339 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 101mg34%
Sodium 614mg27%
Potassium 555mg16%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 17g34%
Vitamin A 355IU7%
Vitamin C 4mg5%
Calcium 42mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this PIN Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy!

Pressure Cooker Salisbury Steak wOnion Mushroom Gravy

Pressure Cooker Salisbury Steak wOnion Mushroom Gravy

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November 6, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Sally says

    January 28, 2023 at 8:36 am

    Do you think this could be made with cubed steak? It would certainly cut down on some of the prep.

    Reply
    • Jill Selkowitz says

      February 3, 2023 at 7:02 am

      I have not made it with cube steak, but you can certainly try. Jill

      Reply
  2. Karen says

    April 11, 2020 at 4:33 pm

    Just had this for dinner, was awesome!! I love the potato starch because the patties didn’t stick at all. However. I felt that the gravy had a very slight sliminess to it. Not really bad and I got over it lol. Just a bit unexpected. I did shake off the excess potato starch when i dredged the patties. Any tips on what i may have done wrong there?
    I will definitely make this again. It was a bit more labor intensive than some recipes, but well worth it!

    Reply
    • Jill Selkowitz says

      April 11, 2020 at 4:40 pm

      Thank you, Karen. I am so glad you enjoyed this recipe. I don’t know why there was any sliminess. Perhaps there was too much starch left on the patties, although it could be the fat in the meat. Jill

      Reply
  3. Meg says

    January 20, 2020 at 4:38 pm

    5 stars
    Really good, with plenty of rich, flavorful gravy. Lots of dirty dishes to wash after, though — the dishwasher was packed!

    Reply
  4. Sally says

    January 11, 2020 at 10:54 am

    5 stars
    Looks so good. Since it is just me at home I want to try the tv dinners with the potatoes, peas and carrots.
    I have these plates…
    https://amzn.to/2R8OGSJ

    Reply
    • Jill Selkowitz says

      January 12, 2020 at 2:04 pm

      Thanks, Sally. Jill

      Reply
  5. Judith Barbiaux says

    December 12, 2019 at 9:49 am

    Jill, you suggest using the stackable pans set to cook potatoes at the same time. How does this work with the meat? I don’t understand. Thanks!

    Reply
    • Jill Selkowitz says

      December 12, 2019 at 4:11 pm

      What don’t you understand? Jill

      Reply
      • Judith Barbiaux says

        December 18, 2019 at 6:01 am

        Oh sorry, didn’t make myself clear. You brown the beef, but when do you put in the steamer? Do you put the meat in the bottom of the steamer after you brown it and then put the second layer on? Obviously I don’t own the stacked steamer! Considering it, though. Thank you!

        Reply
  6. The Coasties says

    April 26, 2019 at 4:11 am

    5 stars
    This is FABULOUS! It is labor intensive – I make the patties earlier in the day and keep them covered on a jelly roll pan. I often make this for 10+ people so it’s a production in my 8 quart. Comfort food deluxe!

    Reply
  7. Stacy says

    February 13, 2019 at 9:07 pm

    From one old gal to another: this recipe is FANTASTIC! My family absolutely loved, loved, loved it! I used venison and cornstarch, because that is what was on hand, and very possibly more butter. 🙂 Oh boy! That gravy tasted like french onion soup on steroids, and my family thought these steaks were the best thing since sliced bread. I must admit that my husband was on the fence about this recipe – thinking the meat would fall apart and the flavors would be bland. Nope! You are amazing! Thank you and many blessings…

    Reply
    • Jill says

      February 14, 2019 at 2:09 pm

      Hi Stacy. Thank you so much. I am thrilled my recipe was such a hit in your home. Jill

      Reply
  8. Beth says

    February 10, 2019 at 6:12 pm

    I love this recipe. I do add 1 cup of oats vs 1/2 cup. So flavorful

    Reply
  9. Lena Mae says

    January 21, 2019 at 5:34 pm

    5 stars
    Another delicious recipe from TOG!! Made this tonight for dinner. Mashed potatoes with the wonderful gravy. And enough left over for 2 frozen meals.

    Reply
    • Jill says

      January 21, 2019 at 6:53 pm

      Thank you, Lena Mae. Jill

      Reply
  10. Nadine says

    December 14, 2018 at 9:34 pm

    5 stars
    Really fantastic recipe!.Congrats well done.I have a one tempreture electric pressure cooker so was concerned about it being tough so I just did a total of 7mins only-which on mine is 7mins on high.Perfect.Delicate tender baffleingly good.You would never know this was ground beef at one time.The texture is divine.Also I was concerned about all that liquid so I just made about 30% less-about 1 3/4 cups total.That worked well.Also had no potato starch so I just dredged the patties in lots of Kamut flour and because I had made less sauce it seemed to thicken up perfectly also great I was too lazy do what your lovely recipe said-I was very happy that my shortcut worked.Im incred impressed.Thank you!.

    Reply
  11. Rita says

    December 4, 2018 at 3:36 pm

    5 stars
    Making this right now…while I like idea of food processor to mix things up, I think maybe next time I’ll mix everything in with meat in separate bowl by hand. The patties are rather moist and falling apart. Something told me that was going to happen. Flavors are awesome though. Serving it over egg noodles though because that’s what I have on hand.

    Reply
  12. Beth Fuchs says

    November 18, 2018 at 3:38 pm

    This is in my Instant Pot as I’m typing. I noticed my patties before searing were quite moist and didn’t want to hold together. I blame this on the fact that I didn’t have Worcestershire sauce and used some Worcestershire powder plus a little water instead. Everything smells divine! I look at my kitchen and think I used all my dishes, but that is just because I didn’t prep my ingredients ahead of time and needed to get clean measuring cups and spoons for everything 😉 Thanks for yet another fantastic recipe!

    Reply
  13. Farrell May Podgorsek says

    November 11, 2018 at 5:11 pm

    5 stars
    This is the perfect comfort food! Easy to prepare and tasted great, but definitely took longer than 20 minutes to prep when you include getting a good sear on the steaks. I served it with mashed potatoes and steamed green peas made PIP. I love the idea of making patties up and freezing them for a quick weeknight dinner.

    Reply
    • Jill says

      November 11, 2018 at 6:16 pm

      I am glad you enjoyed the recipe. Jill

      Reply
  14. Phyllis says

    October 13, 2018 at 6:50 am

    5 stars
    Going to try, looks good yum

    Reply
  15. Kasie says

    October 11, 2018 at 9:40 am

    Would corn starch work as a substitute in this recipe?

    Reply
    • Jill says

      October 11, 2018 at 1:15 pm

      I suppose it will work, albeit, the taste may change. Jill

      Reply
  16. Lisa says

    September 22, 2018 at 7:26 pm

    5 stars
    This was delicious!! My husband ❤️‘D it!! I used venison and you’d never know. I didn’t have a couple of ingredients, like mustard seed for example but it didn’t matter! Will def make again!

    Reply
    • Jill says

      September 23, 2018 at 11:45 am

      I am glad you enjoyed the Salisbury Steak! Jill

      Reply
  17. Helen says

    September 19, 2018 at 10:58 am

    live on a farm in the country and have only a small store, will corn starch replace potato starch in this recipe, or even AP flour?

    Reply
  18. Lynn Heiser says

    August 28, 2018 at 2:44 am

    5 stars
    This was EXCELLENT. So tasty. Every thing was rich with flavor the meat and the gravy. Will make over and over.

    Reply
    • Jill says

      August 29, 2018 at 12:01 am

      Hi Lynn. I am glad you enjoyed this recipe. It’s one of our favorites too. Jill

      Reply
  19. Ed Adams says

    August 27, 2018 at 7:29 am

    Jill, I freely admit to sometimes (maybe even more often than not) sacrificing a bit of nutrition for taste. For instance. I use bacon drippings to flavor vegetables, a lot.
    OK, that disclaimer is out of the way. Now, what is this thing with potato starch instead of corn starch? Is it just personal preference? Or is there some nutritional advantage to the potato starch? Potato starch is not easy to find here in Mobile, Alabama, but everybody carries corn starch and I’ve used it for many years as a thickening agent. Is there something I should know about that?
    I plan to use your Salsibury Steak with onion-mushroom gravy soon (like in the next two or three days). I’ve always liked Salisbury Steak and this gravy sounds great. I really like your recipes in my Mealthy pot.

    Reply
    • Jill says

      August 29, 2018 at 12:05 am

      Hi Ed. Thank you so much for all of your support. I love the Mealthy too. This recipe is one of my favorites and I am so glad you will make it. Re potato starch, yes, it is a personal preference, however, I believe it does a much better job and highly recommend you finding it locally or ordering it. I use it almost exclusively in my pressure cooker and air fryer recipes. I find the taste better and well, things just come out better. Jill

      Reply
  20. Andrea Wilson says

    June 29, 2018 at 7:24 am

    5 stars
    I made the Salisbury Steaks last night — fantastic! I used rice flour because I couldn’t find potato starch and I would omit the brown sugar next time (it’s optional anyway). I cooked little potatoes in the steamer right on top of the steak and then smashed them to go with. This recipe made a LOT of gravy — and in this household that’s a good thing. It sounds like a lot of ingredients but they were mostly things I had on hand. I will definitely make this again and again.

    Reply
    • Jill says

      June 29, 2018 at 11:29 am

      Hi Andrea. I am so glad you enjoyed the recipe. I know everyone loves gravy and why there is so much… Yummy to top potatoes. Thank you for your comments. Jill

      Reply
  21. Kathy Lipin says

    June 12, 2018 at 5:40 pm

    5 stars
    This was delicious! Made with your Mashed Potatoes. Frankly, I never had Salisbury steak that tasted this good before! I followed the recipe, but it would have helped if the 2 tablespoons of potato starch were showing at the end of the Patties section, or specified that they were for dredging. I pulled out more potato starch for dredging, then when I noticed the ramekin with 2 tablespoons of potato starch, I blended it in 1/4 cup of water and added it to the pot after releasing pressure.

    Reply
    • Jill says

      June 12, 2018 at 8:24 pm

      I am so glad you enjoyed the recipe. The potato starch is in the proper place, as it does not get blended into the patties. Jill

      Reply
  22. Vyvyan Duncan says

    May 8, 2018 at 2:06 pm

    Can this be made in a slow cooker?

    Reply
    • Jill says

      May 11, 2018 at 4:15 pm

      I don’t see why not. Jill

      Reply
  23. Maria says

    April 24, 2018 at 10:15 am

    I want to try this recipe soon, but right now I have three homemade, leftover hamburgers that I want to reheat in gravy. I have a set of Stackable steamer pans I can use. How long to reheat in the IP? Should I use pressure cook or steam?

    Thank you for your help.

    Reply
  24. Cindy says

    April 3, 2018 at 1:21 pm

    I couldn’t find potato starch at my store but I do have corn starch. Can it be used instead in all places that call for potato starch?

    Reply
  25. Trevor says

    December 20, 2017 at 2:47 pm

    5 stars
    Made this last night without adding anything but didn’t have any red wine. Even so the dish is fabulous and without doubt the best pound of ground beef I have ever eaten. My wife said every man should make this for dinner on Valentines Day and the world would be a happier place.

    Reply
    • Jill says

      December 21, 2017 at 3:48 pm

      Thank you Trevor. This is a very lovely comment. I am so glad you and your wife enjoyed my recipe.. Jill

      Reply
      • Trevor says

        December 22, 2017 at 11:20 am

        5 stars
        Making it again tonite, I didn’t btw eat the whole pound myself !! I could have though lol

        Reply
  26. janis whisenant says

    December 14, 2017 at 5:16 pm

    Why does my printed copy leave out the words that appear in blue? I have to handwrite them in. Is there an adjustment I need to make so it will print them? Need to know because I print them out and keep in my recipe box. Thank you if you get back to me Janis

    Reply
  27. Christmas Green says

    December 13, 2017 at 3:49 pm

    Do you set the pan with the potatoes right on top of meat/gravy mixture to cook? Or did you take the meat mixture out first the. Do potatoes? Confused here~

    Reply
    • Jill says

      December 15, 2017 at 12:57 am

      Right on top, using a trivet. Jill

      Reply
  28. Helen Cowan says

    December 10, 2017 at 7:32 am

    5 stars
    My stackable pans do not have holes in the top. Can I still use them to make the potatoes. This looks so good. Can’t wait to make this

    Reply
    • Jill says

      December 17, 2017 at 2:20 am

      Yes, no problem. Jill

      Reply
  29. Sherry says

    December 6, 2017 at 5:15 am

    I was wondering if this recipe could be made using ground turkey (and chicken broth, etc) instead of red meat? Would the cooking time need to be changed? Thank you!

    Reply
    • Jill says

      December 17, 2017 at 2:26 am

      I haven’t tried it myself but I don’t see why it would be an issue. However, please understand that it is very difficult to give exact advice for a new recipe without recipe testing.

      Reply
  30. Lifesastitch says

    November 29, 2017 at 7:51 pm

    Our comments must have crossed in cyberspace. Next time I will add the potatoes realizing now that the cooking time stays the same, with or without. Fantastic recipe.

    Reply
  31. Lifesastitch says

    November 29, 2017 at 7:47 pm

    5 stars
    Unsure of the cooking time with the potatoes added, went ahead and made the recipe without the potatoes in the pot, but cut into smallish pieces and boiled on the stove. They were ready at the same time. Make this recipe! It is incredible. I’m beginning to realize that the best part of the IP is not so much the speed, but the depth of flavour. Thanks for sharing this, it will be a regular for us.

    Reply
  32. Lifesastitch says

    November 29, 2017 at 9:59 am

    Hello, looking forward to trying this with the potatoes in the IP at the same time, but like Thea, I am confused about the cooking time with both the meat and potatoes layered in the pot. I’ve reread the recipe card and the cook time appears to be for the meat only. Will the potatoes cook in that time? Their recipe card indicates a longer time is needed. Looks so good, looking forward to trying it.

    Reply
    • Jill says

      November 29, 2017 at 7:28 pm

      Hi. The cook time in the recipe is correct. Enjoy. Jill

      Reply
  33. Paul says

    November 18, 2017 at 4:41 pm

    5 stars
    I just made the Salisbury steak, with a few moderations. I didn’t have potato starch, I used arrow root. I didn’t use a food processor, just mixed the hamburger by hand. Absolutely the best Salisbury Steak I ever had. Question, could you double the gravy?

    Reply
    • Jill says

      November 18, 2017 at 7:50 pm

      Hi Paul. What a lovely compliment, thank you. I am so glad you enjoyed the Salisbury Steak. Arrow Root works, as does cornstarch. You can definitely double the gravy. Jill

      Reply
  34. Thea says

    November 8, 2017 at 3:04 pm

    Jill, could you please explain the cooking times for making this recipe while cooking potatoes (for mashing) at the same time? It will be my first attempt at pot-in-pot. Thanks for all that you do, there’s lots of us out here who really appreciate it!

    Reply
    • Jill says

      November 8, 2017 at 5:10 pm

      Hi Thea. The cook time is in the recipe card at the bottom of the page. Jill

      Reply
      • Thea says

        November 9, 2017 at 6:27 am

        Thanks for the reply! I’m still a little confused, the recipe above calls for 4 mins at high pressure with 10 mins NPR, but your mashed potatoes recipe calls for 7 mins at high pressure with 10 mins NPR. I’m wondering if I should cook the potatoes first, then add the rest? Seems to be a 3 minute difference. Thanks.

        Reply
        • Paul says

          November 18, 2017 at 4:44 pm

          5 stars
          Cook potato’s and keep warm in oven.

          Reply
  35. Bruce says

    November 7, 2017 at 9:06 am

    I remember TV dinners all too well, but always liked Salisbury steak. Your recipe sounds great and I love the photos. Do I need to modify the cooking times for my stovetop pressure cooker? I’m not ready to buy an electric pressure cooker, yet.

    Thanks, Bruce

    Reply
    • Jill says

      November 8, 2017 at 2:22 am

      Hi Bruce. I have never made this in a stove top pressure cooker. I would subtract one minute. I’d rather cook this less time, then more and end up with a well done patty. If the meat is not cooked enough, you can always leave it in the pot while you simmer to thicken. Jill

      Reply
    • Lydia F Fiegel says

      July 20, 2018 at 6:18 am

      5 stars
      I hope someone gives you an instant pot for Christmas as they are awesome!

      Reply
      • Peg L Arnett says

        January 11, 2019 at 8:56 am

        I agree..I’m an old gal too and just got an instant pot..omg..its the best.. you will love it.. just be sure tolook up recipes, dont just wing it like my friend did..

        Reply
  36. Kandy says

    November 7, 2017 at 7:04 am

    5 stars
    Great looking recipe with comfort written all over it! Do you freeze the patties cooked or raw? Could this be frozen after completely cooking?

    Reply
    • Jill says

      November 8, 2017 at 2:23 am

      Kandy, this is a great recipe for a freezer meal. You can freeze the patties raw and then cook, or you can make the whole recipe and then just reheat it like a TV dinner. Either way is very convenient. Jill

      Reply

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