Just like Mom used to make, but much faster.

Bren
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Cook's Notes:

Refrigerating the patties before cooking them is optional, but it does help the flavor.

Tips

The gravy will be fairly thin. Add an additional 1 tablespoon corn starch and 2 tablespoons broth for a thicker gravy

Nutrition Facts

523.8 calories; 35.4 g protein; 13.4 g carbohydrates; 152.8 mg cholesterol; 1227.1 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2018
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 morning, put them in the fridge, and then this was just a breeze to make later for dinner in the Instant Pot®. The gravy is absolutely delicious, and that little bit of red wine adds incredible richness and depth of flavor. Do use a good-quality beef broth/stock (the only one that I buy is Kitchen Basics® for beef, chicken, and vegetable), and it’s what has been used in every cooking class that I’ve ever taken (well, I haven’t taken that many, but they’ve always used Kitchen Basics). Not sure what happened to my onions, as they seem to be barely visible, but their flavor contributes greatly to that crazy-good gravy. Some might say “…hey, this is just salisbury steak,” but this turned out exceptionally well, that’s why I’m raving about it. This one’s going into my Favorites, definitely a “make-again” recipe. Read More
(30)

Most helpful critical review

Rating: 3 stars
01/01/2019
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 browned the patties in a frying pan and had then finished in a stove-top pressure cooker in barely 20 minutes. They tasted alright; nothing special. Read More
(6)
103 Ratings
  • 5 star values: 75
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/23/2018
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 morning, put them in the fridge, and then this was just a breeze to make later for dinner in the Instant Pot®. The gravy is absolutely delicious, and that little bit of red wine adds incredible richness and depth of flavor. Do use a good-quality beef broth/stock (the only one that I buy is Kitchen Basics® for beef, chicken, and vegetable), and it’s what has been used in every cooking class that I’ve ever taken (well, I haven’t taken that many, but they’ve always used Kitchen Basics). Not sure what happened to my onions, as they seem to be barely visible, but their flavor contributes greatly to that crazy-good gravy. Some might say “…hey, this is just salisbury steak,” but this turned out exceptionally well, that’s why I’m raving about it. This one’s going into my Favorites, definitely a “make-again” recipe. Read More
(30)
Rating: 5 stars
08/23/2018
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 morning, put them in the fridge, and then this was just a breeze to make later for dinner in the Instant Pot®. The gravy is absolutely delicious, and that little bit of red wine adds incredible richness and depth of flavor. Do use a good-quality beef broth/stock (the only one that I buy is Kitchen Basics® for beef, chicken, and vegetable), and it’s what has been used in every cooking class that I’ve ever taken (well, I haven’t taken that many, but they’ve always used Kitchen Basics). Not sure what happened to my onions, as they seem to be barely visible, but their flavor contributes greatly to that crazy-good gravy. Some might say “…hey, this is just salisbury steak,” but this turned out exceptionally well, that’s why I’m raving about it. This one’s going into my Favorites, definitely a “make-again” recipe. Read More
(30)
Rating: 5 stars
09/28/2018
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 same except the parsley in the patties. I guess I ran out of it and realized last minute but either way they were still very flavorful. We doubled the batch and have frozen the other half for another busy weeknight. Thanks Read More
(8)
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Rating: 5 stars
09/21/2018
Definitely a keeper! Made exactly as described but because I like salt will probably add some salt to the meat mixture next time. Read More
(7)
Rating: 3 stars
01/01/2019
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 browned the patties in a frying pan and had then finished in a stove-top pressure cooker in barely 20 minutes. They tasted alright; nothing special. Read More
(6)
Rating: 5 stars
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 marsala wine as that's what I had on hand). The patties held together perfectly and the flavor of the sauce with the mushrooms and onions was so spot on perfect for Salisbury Steak! Even my mushroom hater just pushed aside the mushrooms and said this dish was super good...not once but twice! Served with mashed sweet potatoes and to my surprise the sauce goes well...complimented and cut the sweetness of the potatoes nicely imo. My husband had some corn too. Perfect all around meal! Thanks for another great recipe Bren! Read More
(5)
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Rating: 5 stars
11/09/2018
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 size) and 1/2 cup bread crumbs. It made six larger patties. The sauce I did one and one half times the recipe just so that we would have left overs. Everyone that ate this meal said it was awesome and to def keep to make again! Read More
(5)
Rating: 5 stars
09/20/2018
Delicious and easy. Stuck to the recipe couldn t be better served it on a bed of sweet potato mash with peas and corn. Read More
(4)
Rating: 4 stars
01/03/2019
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! Read More
(3)
Rating: 5 stars
01/02/2019
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 super thick (i hate thick gravy). I plan on using this recipe often. Read More
(3)