Instant Pot Salisbury Steak With Onion And Mushroom Gravy Recipes

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INSTANT POT SALISBURY STEAK



Instant Pot Salisbury Steak image

Learn how to make easy Instant Pot Salisbury Steak (Pressure Cooker Salisbury Steak) with mushroom gravy. Juicy homemade Salisbury steak bursting with flavors, drizzled with sweet-umami-savory mushroom gravy. Deliciously family-friendly comfort food!

Provided by Amy + Jacky

Categories     Main

Time 45m

Number Of Ingredients 21

1 pound (454g) ground beef
½ cup (30g) panko breadcrumbs
½ (140g) medium onion (, finely minced (or 1 teaspoon onion powder))
2 cloves (7g) garlic (, minced (or ¼ teaspoon garlic powder))
1 (65g) large egg (, beaten)
1 tablespoon (15ml) regular soy sauce
½ teaspoon (2.5ml) Worcestershire sauce
Salt and ground black pepper to taste
½ teaspoon (2.5ml) toasted sesame oil ((optional))
1 tablespoon (12g) cornstarch ((optional))
8 (300g) cremini mushrooms (, sliced)
½ (140g) medium onion (, sliced (or 1 teaspoon onion powder))
4 cloves (14g) garlic (, minced (or ½ teaspoon garlic powder))
1 cup (250ml) unsalted chicken stock or high quality beef stock
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15g) dijon mustard ((or 1 teaspoon (2.4g) yellow mustard powder))
Salt and ground black pepper to taste
3 tablespoons (42g) unsalted butter or olive oil
2 tablespoons (16g) all purpose flour
3 tablespoons (45ml) water

Steps:

  • Mix Ingredients: In a large mixing bowl, add 1 lb (454g) ground beef, ½ cup (30g) panko breadcrumbs, finely minced onion, 2 cloves of minced garlic, 1 large egg, 1 tbsp (15ml) regular soy sauce, ½ tsp (2.5ml) Worcestershire sauce, ½ tsp (2.5ml) toasted sesame oil (optional), and 1 tbsp (12g) cornstarch (optional). Season with a small pinch of salt and ground black pepper. Fold and mix all the ingredients into the ground beef with your hand. Thoroughly incorporate the ingredients by continuing to turn and knead the ground beef. Pick up the beef mixture and throw it against the large mixing bowl 4 - 5 times to add bounciness.
  • Test Seasoning & Form Salisbury Beef Patties: Test seasoning by adding some oil to a preheated pan, then cook a small bit of the beef mixture. Taste the cooked beef bite and adjust seasoning by adding more salt if necessary. Firmly shape your Salisbury beef patties.
  • Brown Salisbury Steak in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 3 tbsp (42g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Lightly season one side of the beef patties with kosher salt and black pepper. Place the Salisbury steaks in Instant Pot (seasoned side face down). Lightly season the other side of beef patties with salt and black pepper. Brown each side for 3 minutes. Set aside the browned Salisbury steaks.
  • Saute Mushrooms & Onion: Add sliced mushrooms in Instant Pot, then saute until lightly brown (~9 - 10 mins). Add in sliced onions, then saute for 4 minutes. Add in minced garlic, then saute for another 30 - 45 seconds until fragrant.
  • Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Salisbury Steak: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15g) dijon mustard. Give it a quick mix. Add the browned Salisbury steaks in Instant Pot. *Pro Tip: Give the Salisbury steaks a few wiggles and try to get them as close to the bottom of the inner pot as possible, and partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes + 10 minutes Natural Release. Open the lid. Measure the Salisbury steaks' temperature with a meat thermometer. The temperature should be over 160°F.
  • Make Salisbury Steak Gravy: With a kitchen tong, place Salisbury steaks on a serving plate. *Note: The gravy will look a bit foamy with the butter. Bring the mushroom gravy to a simmering with the "Saute" function. Mix 2 tbsp (16g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the gravy one third at a time until your desired thickness. Taste and adjust gravy seasoning with more salt and black pepper if necessary.
  • Serve: Drizzle the tasty mushroom gravy on Salisbury steaks, then serve with your favorite side dishes (i.e. mashed potatoes).

Nutrition Facts : Calories 350 kcal, Carbohydrate 15 g, Protein 19 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 517 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY



Instant Pot® Salisbury Steak with Onion and Mushroom Gravy image

Just like Mom used to make, but much faster.

Provided by Bren

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h35m

Yield 4

Number Of Ingredients 18

¼ cup fresh bread crumbs
¼ cup finely diced onion
1 egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced, or more to taste
1 pound ground beef
½ pound lean ground pork
2 tablespoons avocado oil
1 large onion, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
¼ cup dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
4 tablespoons beef broth
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 13.4 g, Cholesterol 152.8 mg, Fat 34.5 g, Fiber 2.4 g, Protein 35.4 g, SaturatedFat 11.3 g, Sodium 1227.1 mg, Sugar 3 g

SALISBURY STEAK WITH MUSHROOM AND ONION GRAVY



Salisbury Steak With Mushroom and Onion Gravy image

I combined the Salisbury steak from one recipe and the gravy from another and made this hearty, filling, easy meal. Mashed potatoes make a great accompaniment, I suggest making extra gravy for the potatoes.

Provided by Virginia Chandler

Categories     Meat

Time 1h

Yield 4 patties, 2 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/3 cup finely chopped onion
1/4 cup cracker crumb
1 egg, slightly beaten
1 1/2 tablespoons prepared horseradish
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 medium onion, sliced, into, rings
8 ounces fresh mushrooms, sliced
3 tablespoons butter
3 tablespoons flour
salt
pepper
1/2 cup cream
3/4 cup chicken broth
1 dash Worcestershire sauce
1 dash hot sauce

Steps:

  • Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.
  • Heat 2 tablespoons butter in skillet.
  • Cook patties till no longer pink inside - approx 8 minutes each side.
  • In separate pan, melt 3 tablespoons butter. Sauté onion rings and mushrooms til tender.
  • Remove patties from pan.
  • Stir flour into pan, scraping bottom of pan. Add dash of salt and pepper. Cook 2 minutes. Stir in cream to form a thick paste.
  • Slowly stir in chicken broth - stir till thick.
  • Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well.
  • Simmer 5 minutes Add mushrooms, onions and patties.
  • Heat 10 minutes.

INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY



Instant Pot® Salisbury Steak with Onion and Mushroom Gravy image

Just like Mom used to make, but much faster.

Provided by Bren

Categories     Ground Pork

Time 2h35m

Yield 4

Number Of Ingredients 18

¼ cup fresh bread crumbs
¼ cup finely diced onion
1 egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced, or more to taste
1 pound ground beef
½ pound lean ground pork
2 tablespoons avocado oil
1 large onion, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
¼ cup dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
4 tablespoons beef broth
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 13.4 g, Cholesterol 152.8 mg, Fat 34.5 g, Fiber 2.4 g, Protein 35.4 g, SaturatedFat 11.3 g, Sodium 1227.1 mg, Sugar 3 g

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