Learn how simple it is to make Instant Pot Salisbury Steak in your pressure cooker. These are seasoned, seared beef patties smothered in a rich mushroom and onion gravy — classic comfort food that’s perfect for family dinners and easy enough for weeknights.
The Instant Pot speeds up the process and keeps the patties tender while building deep gravy flavor. This version modernizes the old-school TV dinner without losing any of the homestyle taste.
The pressure cooker is great for easy one-pot meals at home or when cooking in an RV. If you enjoy quick Instant Pot dinners, try this alongside other favorites like Instant Pot taco soup or Instant Pot white chicken chili.
This Instant Pot Salisbury Steak Recipe Is…
- Simple and straightforward
- Made with seasoned ground beef patties
- Finished with a homemade mushroom-onion gravy
- Quick using a pressure cooker
- A family-friendly favorite
Ingredients Needed
These familiar ingredients combine to make a comforting meal. Use quality ground beef and fresh vegetables for the best results.
Here’s what you need:
- Ground beef – 80/20 or leaner (90/10) works well.
- Salt
- Garlic powder
- Panko bread crumbs – regular breadcrumbs work if you don’t have panko.
- Egg – helps bind the patties.
- Worcestershire sauce – adds savory depth.
- Butter – use real butter for best flavor.
- Mushrooms – sliced, your preferred variety.
- Onion – white or yellow, sliced for the gravy and diced for the patties.
- Garlic – minced.
- Beef broth
- Water – divided.
- Dijon mustard – adds a tangy base to the sauce.
- Beef bouillon – or a concentrated bouillon paste.
- Cornstarch – for thickening the gravy (mixed with water as a slurry).
How to Make Instant Pot Salisbury Steak
Follow the printable recipe card below for full measurements and times. The summary here covers the main steps so you can see how the dish comes together.
1. In a medium bowl combine the ground beef, breadcrumbs, beaten egg, diced onion, garlic powder, salt, and Worcestershire sauce. Mix gently and form into thick patties.
2. Spray the Instant Pot insert with cooking spray and select the sauté setting. Sear the patties 2–3 minutes per side until nicely browned. Remove and set aside.
3. Add butter, sliced mushrooms, and sliced onions to the pot. Sauté until the vegetables are tender, then stir in the garlic and cook one more minute.
4. Pour in beef broth and some water to deglaze the pot, scraping the bottom to lift any browned bits. Stir in Dijon mustard, beef bouillon, and Worcestershire sauce.
5. Return the patties to the sauce, close the lid, set the valve to sealing, and pressure cook on high for 2 minutes. Let the pot naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure.
6. Remove the patties to a serving platter. Combine the remaining water with cornstarch to make a slurry, then stir it into the hot gravy. Use the sauté mode briefly if needed to thicken the sauce.
7. Spoon the thickened mushroom-onion gravy over the patties and serve.
Serve with classic sides like loaded mashed potatoes, egg noodles, rice, or a crisp salad.
What to Serve with Salisbury Steak
Popular pairings that complement the rich gravy:
- Mashed potatoes
- Egg noodles or pasta
- Rice
- Steamed green beans
- Warm dinner rolls
Variations and Tips For Success
- Ensure the sealing ring is properly seated and the valve is set to sealing before pressure cooking.
- When quick-releasing pressure, use a wooden spoon or a long utensil and be careful—the steam is very hot.
- If you prefer no mushrooms, simply omit them; the gravy will still be flavorful.
- Stir in 1/2 cup sour cream at the end for a creamier gravy.
- Add a splash of red wine to the sauce when deglazing for extra depth.
Storing
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or covered in the oven. To freeze, place cooled patties and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use pre-made hamburger steak patties instead?
You can use pre-made patties, but this recipe seasons the meat for extra flavor. Pre-made patties will still be tasty when topped with the mushroom gravy, though they won’t have the same depth as homemade patties.
Can I use cube steak instead of hamburger?
Yes. Season and sear cubed or minute steaks on the sauté setting, then remove and make the gravy as directed. Return the cooked steaks to the sauce and serve.
Print the Recipe Card
This hearty, comforting Instant Pot Salisbury Steak is easy to make and full of flavor. I hope your family loves it as much as mine does!
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Instant Pot Salisbury Steak
Equipment
- 1 Instant Pot or similar pressure cooker
Ingredients
Patties:
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup panko bread crumbs
- 1 egg, beaten
- 1 teaspoon Worcestershire sauce
- 1/2 cup finely chopped onion
Gravy:
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1/2 onion, sliced
- 1 tablespoon minced garlic
- 2 cups beef broth
- 1 cup water, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons beef bouillon
- 1/4 cup cornstarch
Instructions
- Combine beef, garlic powder, salt, breadcrumbs, egg, Worcestershire, and diced onion. Form into thick patties.
- Spray the Instant Pot and set to sauté. Cook patties 2–3 minutes per side until browned. Remove and keep warm.
- Melt butter in the pot, add mushrooms and sliced onion, and cook until tender. Add garlic and cook 1 minute more.
- Deglaze with beef broth and 1/2 cup water, scraping up browned bits. Stir in Worcestershire, mustard, and bouillon.
- Return patties to the sauce, close the lid, ensure the seal is closed, and pressure cook on high for 2 minutes. Allow a 10-minute natural release, then carefully quick-release and open.
- Remove the meat, combine remaining 1/2 cup water with cornstarch to form a slurry, and whisk into the gravy on sauté until thickened.
- Place the meat on a serving dish and pour the gravy over the patties.
Notes
Lightly browning the patties before pressure cooking seals in juices. Add small potatoes to the pot for a true one-pot meal.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is an approximation.