With this Instant Pot Salisbury steak recipe, you can make juicy, saucy meat patties using just one piece of kitchen equipment. We’ll also show you how to steam some veggies to serve with it, making for a healthy, wholesome meal that brings life to National TV Dinner Day (September 10).
What Is Salisbury Steak?
Although steak is in the name, this American sweetheart takes on the shape of burger patties and the texture of meatloaf. The patties are bound with eggs, lightened with breadcrumbs, thoroughly seasoned and seared, then slowly cooked alongside mushrooms in a thick, flavorful gravy.
Explaining the motive behind naming these burger patties ‘steaks,’ James Salisbury said they’re meant to be a better version of beefsteaks. Indeed, these tender ‘steaks’ cut easily and are unbelievably juicy thanks to their more even fat distribution. They promise the ultimate eating experience every single time.
Salisbury steak is traditionally made on the stove, but we discovered that it’s also possible with an Instant Pot. It comes in handy when the stovetop is being used and you’re craving something saucy.
Is Salisbury Steak Good for You?
With a moderate portion size, these “steaks” contain a healthy quantity of protein and an acceptable amount of saturated fats. It’s quite a heavy main dish, so we’re also making some steamed veggies to turn it into a wholesome, balanced meal.
Eyeballing the seasonings can add a lot of sodium to your daily quota — not something experts recommend. We understand the temptation but wanted to make sure that the gravy is flavorful without going overboard with the seasonings.
Main Ingredients for Instant Pot Salisbury Steak
1. Salisbury Steak Patties
The steaks consist of 85% lean ground beef (our favorite choice), flour and egg yolk as binders, breadcrumbs to lighten the texture, and seasonings. We use only salt, garlic powder, and onion powder as additional flavorings — it’s the delicious gravy that needs more focus.
To the meat, we also add some milk to make the steaks juicier in the end. Just a splash can work wonders.
First, we sautéd garlic and onions with olive oil to give the gravy an aromatic base. You can use garlic and onion powders instead, but we appreciate the fresh aroma and the hint of sweetness they possess.
Next, tomato paste was added and cooked with the oil to release all of its flavors. We’re not going for a tomatoey gravy — we used just enough to give the gravy a hint of tanginess.
We also cooked a little flour into the paste. It’ll thicken the sauce later on.
Beef pairs beautifully with red wine, so we added some red wine to deglaze the pot. It truly makes the gravy smell amazing and gives it a beautiful red color.
It’s also traditional to add some brown mushrooms at this point. Cook them until they turn shiny, indicating a chewy texture.
The seasoning continues with Worcestershire, brown gravy mix, and mustard. These three key ingredients add different savory notes to the sauce, so don’t skip out on any one of them.
We complete the sauce with quite a lot of chicken broth. It’ll fuse with the flour and turn everything into a gravy. You can use beef stock if you prefer — just make sure that it’s unsalted.
Finally, some ground black pepper will give your sauce a nice peppery aroma.
The Steamed Vegetables
The veggies we chose were potatoes for their healthy carbs and broccoli because it’s a good source of nutrients and fiber.
In ‘stew/meat’ mode, the pressure cooker will cook your taters in just 5 minutes but unfortunately, broccoli takes far less time. You’ll have to add the florets once the potatoes are halfway done. That means depressurizing the pot twice, which is time-consuming and annoying.
If you want a simpler option, cook these vegetables in the microwave instead. Place the potatoes in a bowl, cover it, cook for 5 minutes, then add the broccoli and cook for another 2 minutes.
How to Make Salisbury Steak in the Instant Pot
Here’s the entire process:
Steam the potatoes and broccoli, then clean the pot
Form the meat patties
Sear the patties and set them aside
Cook the aromatics and tomato paste, then deglaze
Cook the mushrooms with seasonings, then add chicken broth and beef patties to pressure-cook
Reduce the meat gravy until thick
Sprinkle parsley on top and serve
For more details on measurements and timings, refer to our full Instant Pot Salisbury steak recipe card at the bottom.
To make the cooking process as efficient as possible, utilize the steaming time to prepare the meat patties. When the vegetables are cooked, discard the water, wipe the pot dry, then heat some oil and you can begin cooking the steak.
How to Store, Freeze, and Reheat Leftovers
The Salisbury steaks (and the side vegetables) both refrigerate and freeze well. They’ll keep for 5 days in the fridge and up to 3 months in the freezer.
To store them properly, portion them into either Ziploc bags or airtight containers. The containers make them easier to microwave, whereas the Ziploc bags save a lot of fridge space.
You can reheat both the steak and the vegetables at the same time.
If they’re refrigerated, just 1 minute in the microwave should be enough (2.5 if they’re frozen). Or, heat them in a pan over low heat with a little bit of water (about 2 tbsp per serving) for about 2 minutes (5 if they’re frozen).
Side Dishes for Instant Pot Salisbury Steak
What this meal is missing is a refreshing salad and a cool glass of juice. We think our sweet, crunchy spinach salad and lemonade are the perfect candidates:
|Instant Pot Salisbury Steak||Main Dish||497||8.3 g||590 mg|
|Spinach Salad||Side Dish||206||2.4 g||240 mg|
|Lemonade||Beverage||55||0.0 g||9 mg|
|Total||758||10.7 g||839 mg|
Instant Pot Salisbury Steak Recipe
- 10 oz broccoli cut into florets
- 14 oz potatoes cut into bite-sized chunks
- 1/4 cup water
- 18 oz 85% lean ground beef
- 1 egg yolk large
- 1/4 cup plain Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt divided
- 3 tbsp all-purpose flour divided
- 1 tbsp whole milk
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 2 oz onions finely chopped
- 1/2 tbsp Hunt’s tomato paste
- 1/4 cup red wine
- 6 oz brown mushrooms sliced
- 1/2 tsp ground black pepper
- 1/2 tbsp Worcestershire sauce
- 2 tsp brown gravy mix
- 1 tsp traditional Dijon mustard
- 1 1/2 cups unsalted chicken broth
- 2 tbsp parsley finely chopped
- Pour about 1/4 cup water into the pot and add a steaming basket. Place 14 oz potatoes into the basket. Close the lid and switch the steam handle to ‘sealed.’ Select ‘meat/stew’ mode and steam for 3 minutes. Use a spoon to switch the steam handle to ‘venting.’ Wait for the steam to escape, then carefully open the lid. Add 10 oz broccoli to steam for 2 minutes in the same manner. Set the broccoli and potatoes aside and clean the pot.
- While they’re steaming, in a large bowl, combine 18 oz ground beef, 1 egg yolk, 1/4 cup breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 3 tbsp all-purpose flour, divided, and 1 tbsp whole milk. Stir until uniform. Divide the mixture into 8 portions, roll them into round balls, gently flatten, and place them on a plate. When the potatoes are done, move on to step 3 before going back to the meat.
- Once the vegetables are done, release the steam again in the same manner. Remove the basket, discard the water, wipe the pot clean with a kitchen towel, and heat 1 tbsp olive oil under ‘sauté’ mode. Sear all 8 meat patties for 3.5 minutes per side, then place them onto a clean plate and set aside.
- Using the same oil, cook 1 tbsp minced garlic and 2 oz chopped onions in the pot for about 1 minute, then stir in 1/2 tbsp tomato paste and cook for an additional 30 seconds. Deglaze the pot with 1/4 cup red wine — scrape the bottom of the pot with a wooden spoon to loosen any stuck bits.
- Add 6 oz brown mushrooms, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tbsp Worcestershire sauce, 2 tsp brown gravy mix, and 1 tsp mustard. Stir and cook for 1 minute. Add 1 1/2 cups chicken broth along with the beef patties, close the lid, switch the steam handle to ‘sealed,’ and cook on ‘meat/stew’ mode for 7 minutes.
- Manually release the steam as instructed, then select ‘sauté’ and reduce the sauce for about 3 minutes.
- Sprinkle with 2 tbsp chopped parsley and serve with the steamed vegetables.