Instant Pot Salisbury Steak

Looking for a delicious, easy and quick dinner idea? Try this Instant Pot Salisbury Steak recipe. It’s sure to be a family favourite!

Looking for a hearty and delicious meal that you can make in your Instant Pot? Look no further than this Salisbury steak recipe!

This dish is packed with flavour and is sure to satisfy your hunger. And the best part? This dish is sure to please even the pickiest of eaters.

It’s really easy to make – you just need a few simple ingredients and a pressure cooker. This is a great weeknight meal because of how quick and easy it is to prepare.

So what are you waiting for? Try this recipe today!

Why You Will LOVE this Salisbury Steak Recipe

• Quick and easy meal
• Budget friendly
• Simple ingredients
• Great freezer meal
• Comes together quickly In the Instant Pot
• One pot meal for easy clean up

What is Salisbury Steak?

Salisbury steak is a dish that typically consists of ground beef that has been formed into a patty, pan-fried or grilled, and served with a gravy or sauce. The dish is named after Dr. James H. Salisbury, who believed that eating multiple meals of meat per day was key to good health.

While the dish as we know it today likely originated in the United States, it has since been adopted by countries all over the world and can be found on restaurant menus across the globe. Whether you’re looking for a classic American dish or something new to try, Salisbury steak is a delicious option that is sure to please.

I like to serve mine with a rich mushroom gravy.

How to Make Salisbury Steak on the Stove Top

I really think it is worth pulling out the Instant Pot here as it can develop a ton of flavour far faster than doing it on the stove top. That said, I totally get it if you would rather just grab a skillet instead.

Make your Patties

Follow the instructions for making your patties.

Heat up a skillet over medium-high heat, then add your patties until browned and partially cooked through, about 4 minutes per side depending on how thick you made them.

Remove the patties from the skillet and set aside on a plate.

Make your Gravy

Add butter to your skillet, then add the mushrooms and sliced onion and saute until softened.

Add the garlic and cook for 30 seconds before adding the beef broth, ½ cup of water, Worcestershire sauce, mustard and bouillon. Stir to combine and bring to a boil.

Bringing it all Together

Add the patties back to your skillet, cover and reduce to a simmer. Allow to cook about 10-15 minutes, or until patties are cooked through.

Remove the patties from the skillet and set aside.

In a small bowl, whisk together remaining 1/2 cup water and cornstarch until no lumps remain.

Add cornstarch mixture to the gravy and stir until thickened.

Add patties back to the skillet and spoon gravy over top.

Tips for Making the BEST Salisbury Steak

• 90/10 ground beef (or extra lean ground beef) is more expensive, but will give the best flavour without having to drain out any fat from the pot.
• Make sure you are finely chopping the onions so the burgers hold together better.
• Add the cornstarch slurry a little at a time, until the gravy reaches your desired thickness. Do not dump it all in at once.

What to Serve with Salisbury Steak

There are a number of sides that go great with Salisbury steak. Some of our favourites include:

• Mashed potatoes
• Funeral Potatoes
• Egg noodles
• Rice
• Brown Sugar Glazed Carrots
• Roasted Asparagus or broccoli

If you’re looking for something on the lighter side, a simple salad would also be a great option.

And of course, no meal is complete without a delicious dessert. A slice of pie or a bowl of ice cream would be the perfect way to finish off your meal.

How to Store Leftover Salisbury Steak

If you have any Salisbury steak leftovers, make sure that the steak is completely cooled before placing it in an airtight container in the fridge for up to 5 days.

If you want to keep the steak for longer, you can freeze any leftovers. Once everything is cooled off, place them in a freezer bag or airtight container. The steak will be good in the freezer for up to 3 months.

When you’re ready to eat the frozen Salisbury steak, make sure to thaw it in the fridge overnight before reheating. Once it’s thawed, you can either heat it up in the microwave or on the stovetop until it’s warmed through.

Equipment Needed to Make Instant Pot Salisbury Steak

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Mixing bowls – A large mixing bowl for combining the meat mixture to make the patties, and a small mixing bowl for making the cornstarch slurry. I really like my glass pyrex mixing bowls the most as glass is non-reactive and easy to care for.

About the Ingredients for Salisbury Steak

Ground beef – You will want to use 80/20 (lean ground) or 90/10 (extra lean ground). You can also mix up the meat if you like. A mixture of ground lamb, beef and pork can be super tasty here. If you do use lean ground then you may need to drain the fat before sauteing the mushrooms in the butter.

Garlic – I used garlic powder in the burger, and minced garlic in the gravy. You can really go either way with it though.

Salt – Just enough to season the meat.

Breadcrumbs – Panko bread crumbs are nice and light and airy and work really well in burgers. You can also use instant oats for a gluten free alternative.

Egg – Works as a binder to help hold the burgers together.

Worcestershire sauce – Adds a nice depth of flavour to the beef.

Onion – I like a little onion in my burgers. You can also add some finely chopped green pepper for more flavour.

Butter – For sautéing the mushrooms I like to use a little butter, but you can substitute with olive oil or any other neutral flavoured oil if you like.

Mushrooms – You can use any kind of mushrooms here, go with your own preference. You can omit if you aren’t a fan of mushrooms.

Broth & Bouillon – Use beef broth if you used ground beef. If you go with a lighter meat such as turkey or chicken, then use chicken broth here. Using bouillon in the gravy along with the broth creates a richer gravy. A good substitute for the bouillon is tomato paste as it can also add richness to the gravy.

Mustard – Dijon mustard adds a nice little kick to the gravy.

Cornstarch – To thicken the gravy, you can substitute with all-purpose flour if you prefer.

Looking for More Ways to Use Ground Beef?

Check out more of my favourite ground beef recipes!

This easy Mexican ground beef casserole recipe is perfect for a weeknight meal! It’s a hearty, comforting, and delicious casserole.

This sweet n spicy bacon burger recipe is easy to make and features caramelized onions and peppers with an amazing sweet n spicy bbq sauce.

This John Wayne Casserole recipe is easy to make and results in a hearty, comforting casserole dish with loads of south-west flavour!

How to Make Instant Pot Salisbury Steak

Yields: 4-5 Servings | Prep Time: 20 minutes | Cook Time: 12 minutes

Ingredients:

• 1 pound ground beef
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup panko bread crumbs
• 1 large egg, beaten
• 1 teaspoon Worcestershire sauce
• ½ cup finely chopped onion

For the Gravy:

• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 1/2 onion, sliced
• 1 tablespoon minced garlic
• 2 cups beef broth
• 1 cup water, divided
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons beef bouillon
• 1/4 cup cornstarch

Directions:

In a bowl, combine the beef, garlic powder, salt, bread crumbs, egg, and Worcestershire sauce, and diced onion. 

Form into thick patties.

Spray the instant pot with cooking spray and set on saute. 

Cook the patties for 2 to 3 minutes per side.  Remove and keep warm.

Melt the butter in the instant pot and add the mushrooms and sliced onions. 

Cook until tender, then add the garlic, and cook for another minute. 

Deglaze the pan with the beef broth and ½ cup of water. 

Stir in the Worcestershire sauce, mustard and bouillon. 

Add the patties back into the sauce and close the lid.  Make sure the seal is closed.  Set on high pressure for 2 minutes.  Then allow to slow release for 10 minutes.  Carefully do a quick release.

Remove the meat from the gravy. 

Set on saute and combine the remaining ½ cup water and cornstarch to make a slurry.  Whisk into the gravy and stir until thickened.

Place the meat in a serving dish and pour the gravy over the meat.