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Instant Pot® Salisbury Steak with Onion and Mushroom Gravy

Rated as 4.58 out of 5 Stars

"Just like Mom used to make, but much faster."
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2 h 35 m servings 524
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  6. 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.


  • 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

Nutrition Facts

Per Serving: 524 calories; 34.5 13.4 35.4 153 1227 Full nutrition

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Read all reviews 60
  1. 77 Ratings

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Most helpful positive review

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

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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8.23.18 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...

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...

Definitely a keeper! Made exactly as described, but because I like salt, will probably add some salt to the meat mixture next time.

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...

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...

Delicious and easy. Stuck to the recipe, couldn’t be better, served it on a bed of sweet potato mash with peas and corn.

Surprisingly good. I've made it twice following the recipe precisely. Rave reviews both times. Easily our fav so far. FWIW, our Instant Pot takes about 10 mins to build pressure and 28 for ...

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!

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...