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Instant Pot Salisbury Steak

Homemade Salisbury Steak made in a delicious onion and mushroom gravy and cooked in your Instant Pot for an easy to make classic comfort meal.


Meat Patties

  • 1 medium egg
  • 1/4 cup finely diced onion
  • 1 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Montreal Steak Seasoning
  • 2 tsp Worcestershire Sauce
  • 1 Tbsp breadcrumbs
  • 1 lb lean ground beef 90/10 preferred
  • 2 Tbsp. olive oil


  • 1 medium onion thinly sliced
  • 1/4 cup dry red wine
  • 2 Tbsp butter
  • 8 oz Crimini Mushrooms sliced
  • 2 cloves garlic minced
  • 3/4 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups beef broth low-sodium


  • 3 Tbsp corn starch or arrowroot
  • 3 Tbsp cold water


  • In a large mixing bowl, add the egg and beat it.
  • Add the finely diced onion, garlic powder, onion powder, Montreal Steak Seasoning, Worcestershire sauace, and breadcrumbs. Mix well to combine.
  • Add the ground beef to the mixture and use your fingers or a fork to mix until combined.
  • Score the meat with the side of your hand into 6 small sections. Tear each section and form into 6 small and thin patties. Place each one on a plate or platter and cover with plastic wrap. If you have time, let them sit for an hour before cooking.
  • Turn Instant Pot on the Sauté setting. When the display reads HOT add the oil.
  • Brown the patties on both sides, working in batches as needed. Remove each patty and place on a plate and set aside.
  • Add the onion to pot and continue to sauté, stirring and scraping up the browned bits from the bottom of the pan.
  • Once the onions begin to soften, add the red wine and continue to scrap the bottom of the pan until all bits have been loosened.
  • Add the butter and the mushrooms and continue to sauté for 2-3 minutes, stirring occasionally
  • Add the garlic, salt, and pepper and stir constantly for 30 seconds.
  • Pour the beef broth in the pot. Press Cancel/OFF.
  • Add the patties back into the pot. Flip each patty so that the sauce coats both sides and cover the tops as much with the sauce as possible.
  • Lock the lid in place and move the knob to the Sealing position.
  • Pressure Cook/Manual on HIGH for 7 minutes.
  • When the cook time is up allow for 10 minutes of natural pressure release. Then slowly release any remaining pressure.
  • Carefully remove the lid and transfer the patties to a clean plate.
  • Press sauté and in a small bowl whisk the corn starch/arrowroot powder and water together to make a slurry.
  • Once the sauce begins to simmer add the slurry and stir constantly until the sauce thickens.
  • When the desired consistency has been reached, press Cancel/OFF and add the patties back into the pot and cover with the gravy.
  • Serve immediately.


Best if served over mashed potatoes, mashed cauliflower, rice or as a main dish.
Recipe provided by Make Your Meals
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