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Instant Pot Salisbury Steak Recipe

This Instant Pot Salisbury steak recipe is an efficient alternative to the traditional preparation method. It turns out saucy and tender meat patties.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: instant pot salisbury steak, instant pot salisbury steak recipe
Servings: 4 servings
Calories: 497kcal
Author: Luna Regina

Ingredients

Instructions

  • 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.
    step 1: Steam the potatoes and broccoli, then 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.
    step 2: Form the meat patties
  • 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.
    step 3: Sear the patties and set them 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.
    step 4: Cook the aromatics and tomato paste, then deglaze
  • 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.
    step 5: Cook the mushrooms with seasonings, then add chicken broth and beef patties to pressure-cook
  • Manually release the steam as instructed, then select ‘sauté’ and reduce the sauce for about 3 minutes.
    step 6: Reduce the meat gravy until thick
  • Sprinkle with 2 tbsp chopped parsley and serve with the steamed vegetables.
    step 7: Sprinkle parsley on top and serve

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 35g | Protein: 32g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 132mg | Sodium: 593mg | Potassium: 935mg | Fiber: 5g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 77mg | Calcium: 77mg | Iron: 2mg