Loved by my whole family, this Instant Pot salisbury steak recipe is quick, frugal (made with ground beef and simple pantry ingredients), healthy, made in one pot, and better than any TV dinner.
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Salisbury Steak & Gravy Ingredients
Find a printable version of this recipe in the recipe card at the bottom of this article.
Salisbury Steak
- 1 1/2 lbs ground beef
- 3 tablespoons milk of choice
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/3 cup plain panko bread crumbs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 1 tablespoon butter, ghee, or olive oil (for browning the patties)
Gravy
- 8 ounces baby portobello mushrooms (or cremini or white mushrooms)
- 1 medium yellow onion
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 2-3 tablespoons water
- 2-3 tablespoons organic corn starch
Thick Gravy Pro Tip: The amount of cornstarch/water used depends on how thick you’d like the gravy. More cornstarch/water (up to 3 tablespoons) makes for a thicker gravy.
Ingredient Substitutions
- Dairy Free: Instead of dairy milk, use any plant-based milk: almond milk, cashew milk, oat milk, etc. Always use unsweetened and unflavored.
- Gluten Free: Breadcrumbs bind the patties so they don’t fall apart. For gluten-free salisbury steaks, use gluten-free breadcrumbs.
- Grain Free: Skip the cornstarch (used to thicken the gravy). Use arrowroot starch instead (a grain-free thickener found in the baking aisle).
- Skip the Mushrooms: If you hate mushrooms, skip them. You’ll end up with a delicious onion gravy.
- Reduced Fat: For a leaner meal, use 90/10 ground beef (90% lean, 10% fat) or 93/7 ground beef (93% lean, 7% fat).
Step By Step Instructions With Photos
Step 1: Form Patties
- In a large bowl, combine ground beef, milk, Worcestershire sauce, minced garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands, don’t over-mix.
- Shape the meat mixture into 6 hamburger patties and set on a plate.
- Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties), while slicing the mushrooms and onion.
Step 2: Prepare the Gravy
- In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.
Step 3: Brown the Patties
Pro Tip: This step builds flavor. While it’s tempting to skip it and save time, please don’t! I promise, it’s worth it.
- Press the saute button on the front of the Instant Pot to start the saute function and heat the pot.
- Once hot, add the butter or oil.
- Brown the patties on both sides, in batches (about 2 minutes on each side).
- While the meat is browning, wash the plate and return the steaks to the plate. Set aside.
Step 4: Saute the Mushrooms & Onions, Then Add Gravy & Patties
- After all the patties are browned, add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes.
- Press the cancel button to turn off the saute function.
- Then, add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add the steaks on top of the mushrooms, onions, and gravy. It’s okay if the patties overlap.
Pro Tip: The brown bits (leftover from browning and sautéing) must be scraped up from the bottom of the pot before pressure cooking. If left on the bottom of the pan, the bits may cause a burn notice (error) while pressure cooking. READ: How to use an Instant Pot like a pro.
Step 5: Pressure cook for 15 Minutes & Natural Release for 15 Minutes
- Secure the lid on the Instant Pot.
- Turn the pressure valve on top of the pot to face the sealed position.
- Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure).
- When the cooking time ends, let the pressure release naturally for 15 minutes.
- After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting.
- Once all the pressure has been removed, open the lid.
- Remove the steaks to the clean serving platter.
Step 6: Make a Cornstarch Slurry for the Gravy
- In a small bowl, whisk the cornstarch into the cold water to make a “slurry.”
- With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps.
- Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes).
- Spoon the gravy over the steaks before serving.
Salisbury Steak Meatballs Variation
I love making traditional meatballs and Swedish meatballs in the Instant Pot. Here’s another meatball twist. Instead of burger-size patties (“steaks”), make a meatball variation of this easy meal.
Here’s how…
- Form the ground beef mixture into golf-ball size meatballs.
- Use the saute feature to brown the meatballs in the butter or oil, working in batches, for 2 minutes on each side. Remove to a plate.
- Saute the onions and mushrooms for 2 minutes, then turn off the heat and add the gravy. Scrape up any bits stuck to the bottom of the pan.
- Add the meatballs back to the Instant Pot.
- Pressure cook the meatballs in the sauce for 10 minutes. Let the pressure naturally release from the pot for 10 minutes, then turn the steam valve to venting to release the remaining pressure before opening the lid.
- Remove the meatballs and add the cornstarch slurry (see the original recipe below for how to do this), add the gravy and thicken using the saute function.
Meal Prep Tip: The meatballs may be formed in advance (up to 1 day before cooking) and stored in the fridge until ready to cook. Place the formed (raw) meatballs on a plate and cover with plastic wrap or in an airtight container.
How to Store & Reheat
- Store the cooked ground beef patties in an airtight container. Store the cooked gravy separately in an airtight container. Store everything in the fridge for up to 4 days.
- The cooked patties and gravy may be stored in the freezer for up to 3 months. Defrost in the fridge, then reheat.
- Reheat the patties and gravy in a microwave for 1-2 minutes, or in a greased skillet on the stove-top until warm.
Meal Prep Tip: The “steaks” may be formed in advance (up to 1 day before cooking) and stored in the fridge until ready to cook. Place the formed (raw) meatballs on a plate and cover with plastic wrap or in an airtight container.
What to Serve With This Recipe
Make a delicious meal by pairing the steaks and gravy with a favorite side dish.
- Instant Pot Mashed Potatoes
- Egg Noodles
- Pasta (use a thicker noodle that can support the rich gravy, like fettuccini)
- Instant Pot Rice
- Roasted Green Beans & Carrots
- Roasted Frozen Vegetables
- Roasted Sweet Potatoes
- Stove-Top Macaroni and Cheese
- Einkorn Biscuits
- Cornbread
- Salad With Vinaigrette Dressing
Instant Pot Salisbury Steak with Easy Mushroom Gravy
An easy, homemade salisbury steak recipe that's made in the Instant Pot. Serve the steak and gravy over mashed potatoes or with your favorite side. See a meatball variation in the article above.
Cost: $20
Equipment
- 1 Instant Pot 6 or 8 quart size
- 1 large bowl for making the "steaks"
- 1 medium bowl for combining the gravy ingredients
- 1 small bowl for making the cornstrach slurry to thicken the gravy
Ingredients
Steak:
- 1 1/2 lbs ground beef
- 3 TB milk whole milk, skim milk, or plant based
- 1 TB Worcestershire sauce
- 1 garlic clove minced
- 1/3 cup panko breadcrumbs plain
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika or smoked paprika
- 1 TB butter ghee or olive oil
Gravy:
- 8 ounces baby portobella mushrooms sliced (or cremini or white mushrooms)
- 1 medium yellow onion thinly sliced
- 2 cups beef broth
- 1 TB tomato paste
- 1 TB dijon mustard
- 2 TB minced fresh parsley
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 2-3 TB water
- 2-3 TB organic corn starch or arrowroot starch
Instructions
- Form the Patties: In a large bowl. combine ground beef, milk, Worcestershire sauce, garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands.
- Shape the meat mixture into 6 hamburger patties and set on a plate. Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties) while slicing the mushrooms and onion.
- Prepare the Gravy: In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.
- Turn on Saute: Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the butter or oil.
- Brown Patties: Brown the patties on both sides, in batches (about 2 minutes on each side). While the meat is browning, wash the plate and return the steaks to the plate. Set aside.
- Add Veggies & Saute: Add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes. Press the cancel button to turn off the saute function.
- Add Gravy: Add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add Patties: Add the browned "steaks" on top of the mushrooms, onions, and gravy. It's okay if the patties overlap in the pot.
- Pressure Cook 15 Minutes: Secure the lid on the Instant Pot. Turn the pressure valve on top of the pot to sealed. Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure).
- Natural Release 15 Minutes: When the cooking time ends, let the pressure release naturally for 15 minutes (don't touch anything, just let the pressure naturally release from the pot).
- Quick Release: After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting). Once all the pressure has been removed, open the lid. Remove the steaks to the clean serving platter.
Thicken the Gravy:
- In a small bowl, whisk the cornstarch into the cold water to make a "slurry." With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps. Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes).
- Pour the gravy over the steaks before serving. Serve the steak and gravy with mashed potatoes, Instant Pot rice, egg noodles, frozen roasted vegetables, or roasted sweet potatoes. I've also been serving this meal with an easy side salad.
Notes
For a thicker gravy, use 3 tablespoons cornstarch/water. The amount of starch/water used depends on thickness of gravy desired.
Burn Notice: The brown bits (leftover from browning and sautéing) must be scraped up from the bottom of the pot before pressure cooking. If left on the bottom of the pan, the bits may cause a burn notice (error) while pressure cooking. READ: How to use an Instant Pot like a pro.
Nutrition
Calories: 367kcalCarbohydrates: 9gProtein: 24gFat: 25gSaturated Fat: 10gCholesterol: 86mgSodium: 1394mgPotassium: 526mgFiber: 1gSugar: 2gVitamin A: 315IUVitamin C: 5mgCalcium: 44mgIron: 3mg
Tried this recipe?Let me know how it was!
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We made this for dinner this week and it was a huge it! Thank you so much.
Yay, Ellie! I’m so happy to hear that. Thank you for sharing.
Very delicious ! Thank you for this nice recipe. Everyone loved it!
Your website has great photos, too! Thank you for all and go on.
I’m so glad everyone loved the salisbury steak, Asti! Thank you for sharing.
This recipe looks really good.
To make this recipe for 1, would I just cut the recipe in half and use a 3qt Instant pot? I’ve heard that when you cut a recipe in half you don’t just cut the it in half… you don’t just half the ingredients.
Hey Marilyn, I think that should work. The general rule is the Instant Pot needs at least 1 cup of liquid to work, so that would be just right when cutting the recipe in half. Let me know how it goes!
I’m new to the InstantPot. If I double the hamburger, do I double the liquid? Would be nummy to make for company. Thank you ?
I would think so, I haven’t tried it. But my thought is to not go past the fill line thats at the top. Let me know how it works for you!
This is yummy! One thing that caused my little cook, who I was monitoring, to stumble a bit was the direction to brown the steaks in batches AND wash the platter, since the platter would never be empty. I convinced her that it would be Okay to put the browned meat back on the used platter since the meat would be cooked more so it wouldn’t make is sick. We made sure to wash it while the meat was cooking so it would be clean before we put the cooked meat back on it. It may seem minor but working with people with autism and other developmental disabilities, as well as people who are not familiar with cooking, these things can really trip you up! Hope this will help someone else along the way!
I’m so glad you enjoyed the recipe, Al! Thank you for sharing about washing the platter.
One of my special diners. Looking fwd.To having it.
Wonderful, Bob! Enjoy!
I grew up on this dish.. so nice in the IP. My Grandmother was German and always served over Spaetzle. So yummy, comforting and easy! I make it when my steak is bubbling away in the IP.
Made it tonight for the first time…it will definitely be a repeater
Delicious, I did not have dijon, and couldn’t find my can opener, so left out tomato paste too. It was perfect, but pretty labor intensive. I served it with stovetop mash potatoes and sesame mung bean salad. It was so good!
So glad you liked it, Sara!
Have you figured out how to make the mashed potatoes with the salusbury steak yet! Love the recipe tho.
Hey Patricia, I haven’t. I don’t think it’s possible for this recipe in the Instant Pot.
I didn’t deviate from the recipe and it was fantastic. My husband couldn’t believe it was done in the Instant Pot. We both loved it.