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My review
Instant Pot® Salisbury Steak with Onion and Mushroom Gravy
154
Bren
"Just like Mom used to make, but much faster."
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Ingredients
2 h 35 m servings 524Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
- Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.
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Footnotes
- Cook's Notes:
- Refrigerating the patties before cooking them is optional, but it does help the flavor.
- The gravy will be fairly thin. Add an additional 1 tablespoon corn starch and 2 tablespoons broth for a thicker gravy
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Reviews
Read all reviews 5367 Ratings
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Most helpful positive review
8/23/2018
8.23.18 I followed this recipe to the letter and wouldn’t change a thing, it turned out awesome. I sliced the onions and mushrooms and mixed up the meat patties (including the pork) in the mo...
Most helpful critical review
12/31/2018
Perfect example of why electric pressure cookers are sometimes no faster than a regular pot. This recipe calls for 15 minutes preheat, 15 minutes to cook and 10-40 minutes [?] to cool down. I b...
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8/23/2018
8.23.18 I followed this recipe to the letter and wouldn’t change a thing, it turned out awesome. I sliced the onions and mushrooms and mixed up the meat patties (including the pork) in the mo...
9/28/2018
My husband made these for dinner the other night and they were so delicious. I prepped the patties before going into work and he took care of the rest. We made everything almost exactly the sa...
9/20/2018
Definitely a keeper! Made exactly as described, but because I like salt, will probably add some salt to the meat mixture next time.
11/21/2018
This was excellent! The only changes I made were due to dietary restrictions (omitted egg, used Ian's panko bread crumbs for Gluten Free, Dairy Free, and Egg free, and subbed the red wine for ma...
9/20/2018
Delicious and easy. Stuck to the recipe, couldn’t be better, served it on a bed of sweet potato mash with peas and corn.
1/3/2019
Someone posted that "normal" salisbury steak doesn't take as long as this recipe. Well, if you include letting the patties sit in the fridge for an hour, it does!
1/2/2019
I followed the recipe exactly as printed and it came out perfect and so delicious. I used instant buttery mashed pototoes. This was the best salsbury steak, very tasty, and the gravy not sup...
12/31/2018
Perfect example of why electric pressure cookers are sometimes no faster than a regular pot. This recipe calls for 15 minutes preheat, 15 minutes to cook and 10-40 minutes [?] to cool down. I b...
11/8/2018
This meal with soooo good! I just love the instant pot. I wanted to make a little bit more so I used 1 pd of ground pork instead of 1/2, used two eggs (because they were a little on the small si...