Instant Pot Salisbury Steaks
Ingredients
Meat Mixture
-
1
large
Egg
-
¼
cup
Grated Onion
-
2
tsp
Garlic Powder
-
½
tsp
Onion Powder
-
3
tsp
Dried Parsley
-
3
tsp
Worcestershire Sauce
-
¼
cup
Bread Crumbs
-
1
lb
Ground Beef (about 90% lean)
-
½
lb
Ground Sausage
For Browning the Patties
Gravy Mixture
-
1
large
Onion, sliced thin or diced
-
⅓
cup
Red Wine
-
2
Tbsp
Butter
-
8
oz
Crimini Mushrooms, sliced
-
2
large cloves
Garlic, pressed or finely minced
-
1
tsp
Salt
-
½
tsp
Pepper
-
2
cups
Beef Broth
-
3
Tbsp
Ketchup
To Thicken
-
3-4
Tbsp
Corn Starch
-
4
Tbsp
Cold Water
Instructions
- Whisk the egg in a bowl, then mix in grated onion, garlic powder, onion powder, parsley, Worcestershire sauce, and bread crumbs.
- Add ground beef and sausage, mixing well to combine.
- Form 8 small patties and let them sit covered for at least 1 hour.
- Turn on the Sauté setting and add olive oil when hot.
- Brown the patties in batches, then set aside.
- Add sliced onion to the pot, scraping up browned bits, then add red wine and stir.
- Add butter and mushrooms, cooking for a few minutes while stirring.
- Add garlic, salt, and pepper, cooking for 30 seconds.
- Mix beef broth with ketchup and pour into the pot.
- Return the patties to the pot, ensuring they are covered with sauce.
- Close the lid, set the steam release knob to Sealing, and pressure cook for 7 minutes.
- After cooking, let the pot sit for 10 minutes for natural release, then release remaining steam.
- Remove patties and turn on the sauté setting.
- Mix corn starch with cold water and stir into the sauce until it thickens.
- Return patties to the pot, covering with gravy, and serve.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
483
Total fat
30g
Total carbohydrates
20g
Total protein
28g
Sodium
800mg
Cholesterol
200mg
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