Instant Pot Salisbury Steak Meatballs Recipes

INSTANT POT SALISBURY STEAK MEATBALLS

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and let it melt. Add in the onions and saute for 4-5 minutes. Turn off Instant Pot. Add in mushrooms, kosher salt, tomato paste and beef broth. Scrape the bottom of the pot so that nothing is sticking.
• In a medium mixing bowl use clean or gloved hands to combine the ground beef, breadcrumbs, milk, egg, Montreal steak seasoning and Worcestershire sauce. Form into 12 meatballs and place the meatballs on top of the mushroom mixture in the Instant Pot.
• If desired, you can make mashed potatoes. You'll need a tall trivet* and a pan* to cook the potatoes in. Peel the potatoes (if desired) and cube them. Place them in your pan. Fill the pan with enough water to cover the potatoes. Place the tall trivet in the pot and then carefully lower the potato pan on top of the trivet.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook time to 10 minutes. When the time is up let the pressure release naturally for 10 minutes. Move the valve to venting. If foam starts coming out of the valve move it back to sealing and wait 20 seconds and then try again. Remove the lid.
• Carefully move the potato pan out of the pot. Drain the potatoes and pour the potatoes into a bowl. Mash the potatoes until creamy and then add in the butter and milk. Salt and pepper to taste.
• Move the meatballs to a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
• Serve the meatballs and mashed potatoes with the sauce over the top.

SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)

Steps:

• Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
• In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
• In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
• Gently shape into 20 small meatballs.
• Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you don't overcrowd the pot) about 2 minutes until no longer sticks (if it doesn't turn, it's not ready yet), turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it's own. Garnish with parsley.
• Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

SALISBURY STEAK MEATBALLS RECIPE

Steps:

• Place 1/2 cup diced mushrooms in a large mixing bowl.
• Add the ground beef, ground turkey, 1/2 cup diced onion, 2 Tablespoons tomato paste, egg, ground oatmeal, salt, pepper and 1/4 cup beef broth.
• Mix together well and form into 1 1/2 inch meatballs; set aside.
• In another bowl combine flour, remaining beef broth, remaining 1/4 cup onion, tomato paste, and Worcestershire sauce.
• Heat oil in skillet over medium-high heat and brown the outside of the meatballs.
• Place meatballs in the slow cooker sprayed with nonstick cooking spray.
• Place remaining sliced mushrooms over top.
• Pour sauce over all.
• Cook on low for 6 hours.
• Serve over mashed cauliflower and sprinkle with fresh parsley, if desired.

INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY

Steps:

• 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.
• 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.