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.
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.