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.
In minutes you can make a rich Gravy in the Instant Pot, Ninja Foodi or Pressure Cooker and delicious and flavorful Salisbury Steaks.
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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!
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.
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.
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.
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:
- 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
- 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
- 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
- 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.
Do you think this could be made with cubed steak? It would certainly cut down on some of the prep.
Jill Selkowitz says
I have not made it with cube steak, but you can certainly try. Jill
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!
Jill Selkowitz says
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
Really good, with plenty of rich, flavorful gravy. Lots of dirty dishes to wash after, though — the dishwasher was packed!
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…
Jill Selkowitz says
Thanks, Sally. Jill
Judith Barbiaux says
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!
Jill Selkowitz says
What don’t you understand? Jill
Judith Barbiaux says
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!
The Coasties says
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!
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…
Hi Stacy. Thank you so much. I am thrilled my recipe was such a hit in your home. Jill
I love this recipe. I do add 1 cup of oats vs 1/2 cup. So flavorful
Lena Mae says
Another delicious recipe from TOG!! Made this tonight for dinner. Mashed potatoes with the wonderful gravy. And enough left over for 2 frozen meals.
Thank you, Lena Mae. Jill
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!.
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.
Beth Fuchs says
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!
Farrell May Podgorsek says
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.
I am glad you enjoyed the recipe. Jill
Going to try, looks good yum
Would corn starch work as a substitute in this recipe?
I suppose it will work, albeit, the taste may change. Jill
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!
I am glad you enjoyed the Salisbury Steak! Jill
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?
Lynn Heiser says
This was EXCELLENT. So tasty. Every thing was rich with flavor the meat and the gravy. Will make over and over.
Hi Lynn. I am glad you enjoyed this recipe. It’s one of our favorites too. Jill
Ed Adams says
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.
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
Andrea Wilson says
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.
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
Kathy Lipin says
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.
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
Vyvyan Duncan says
Can this be made in a slow cooker?
I don’t see why not. Jill
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.
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?
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.
Thank you Trevor. This is a very lovely comment. I am so glad you and your wife enjoyed my recipe.. Jill
Making it again tonite, I didn’t btw eat the whole pound myself !! I could have though lol
janis whisenant says
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
Christmas Green says
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~
Right on top, using a trivet. Jill
Helen Cowan says
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
Yes, no problem. Jill
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!
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.
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.
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.
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.
Hi. The cook time in the recipe is correct. Enjoy. Jill
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?
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
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!
Hi Thea. The cook time is in the recipe card at the bottom of the page. Jill
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.
Cook potato’s and keep warm in oven.
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.
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
Lydia F Fiegel says
I hope someone gives you an instant pot for Christmas as they are awesome!
Peg L Arnett says
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..
Great looking recipe with comfort written all over it! Do you freeze the patties cooked or raw? Could this be frozen after completely cooking?
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