Salisbury steak in Instant Pot is a practical, no-fuss version of a classic comfort food. Made from seasoned ground beef patties simmered in a rich mushroom and onion gravy, it’s a filling and familiar dinner that’s been around for generations. Traditionally cooked on the stovetop, it usually takes time and attention but using the Instant Pot makes the process faster and easier without cutting corners on flavor.
What I like most about making Salisbury steak this way is how evenly it cooks, how well the gravy develops under pressure, and how little cleanup it leaves behind. The meat stays juicy, the texture holds together, and the sauce thickens just right with a quick finish at the end. It’s a reliable recipe that fits into busy weeknights and still tastes like you put in more effort than you actually did.
Key Ingredients
Core Ingredients for Salisbury Steak in Instant Pot
You don’t need anything fancy to make this dish work. At its heart, Salisbury steak in Instant Pot relies on just a few pantry staples that transform ground beef into something special.
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Ground beef (80/20): The right fat ratio matters. Too lean, and your patties turn dry. Too fatty, and they fall apart. 80/20 is the sweet spot flavorful, juicy, and sturdy enough to hold shape.
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Breadcrumbs & egg: These are your binders. They help the patties stick together without being too dense. I prefer using plain panko for a lighter texture.
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Onion & garlic: Classic aromatics that bring life to both the patties and the gravy.
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Worcestershire sauce: Adds that punchy umami and depth, a must for any good Salisbury-style dish.
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Ketchup or tomato paste: A touch of acidity and sweetness rounds out the gravy.
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Beef broth: The foundation of the rich, savory sauce. Go for low-sodium if you’re controlling salt.
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Mushrooms (optional but classic): Earthy, meaty, and the perfect partner for the beef.
Optional Additions to Enhance Flavor
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Dijon mustard: Just a teaspoon can cut through the richness and elevate the flavor.
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Fresh herbs (like parsley or thyme): For a bright, herby contrast to the savory meat.
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Cornstarch slurry: Needed at the end to thicken the gravy, since pressure cooking doesn’t reduce liquid.
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Frozen vegetables (peas, carrots): Stir in peas or carrots post-cook for a one-pot meal. Or try a comforting layered dish like this hamburger potato casserole.
How to Make Salisbury Steak in Instant Pot
Step 1: Prepare the Patties
Start by combining the ground beef, breadcrumbs, egg, finely chopped onion, garlic, and seasonings in a large bowl. Use clean hands to gently mix don’t overwork it or the patties will get tough. Shape the mixture into oval-shaped patties, about ¾ inch thick. This helps them cook evenly and gives them that classic Salisbury steak look.
Why it matters: Mixing gently keeps the meat tender. Over-mixing activates the proteins, which makes the patties dense and rubbery instead of juicy.
Step 2: Sauté in the Instant Pot
Turn your Instant Pot to “Sauté” mode and add a splash of oil. Once it’s hot, brown the patties in batches about 2–3 minutes per side. Don’t cook them through yet, just build that golden crust. Remove the patties and set aside.
Why it matters: Browning develops flavor through the Maillard reaction. Skipping this step means sacrificing depth in your final dish.
Step 3: Build the Gravy
Add more oil if needed and toss in the remaining onion and garlic. Sauté until soft. Add mushrooms (if using), Worcestershire sauce, ketchup, and beef broth. Scrape the bottom with a wooden spoon to deglaze this prevents burn errors and boosts the taste of the sauce.
Step 4: Pressure Cook and Finish
Return the patties to the pot, stacking if needed. Seal the lid and set the Instant Pot to “Pressure Cook” or “Manual” for 6 minutes. Once done, perform a quick release. If you want a thicker gravy, remove the patties and stir in a cornstarch slurry using the “Sauté” setting for a few more minutes.
My Best Salisbury Steak in Instant Pot Tips
Use 80/20 Beef for Flavor and Juiciness
Not all ground beef is created equal. I’ve tested lean blends, but 80/20 always wins. It holds up during pressure cooking and delivers that melt-in-your-mouth texture without falling apart.
Don’t Skip the Browning Step
Even though the Instant Pot can technically cook raw meat straight away, taking a few extra minutes to brown the patties is a game-changer. It seals in the juices and creates a flavorful foundation for the sauce.
Deglaze Thoroughly After Browning
After searing the patties, you’ll see browned bits stuck to the pot. This is flavor gold but if you don’t deglaze properly, you’ll likely trigger a burn warning. A splash of beef broth or water and a quick scrape with a wooden spoon solves that.
Add Veggies After Pressure Cooking
Frozen peas or carrots can turn mushy if pressure cooked too long. I stir them in right after the pressure release while the sauce is still piping hot they’ll cook perfectly in just a few minutes.
Variations of Salisbury Steak in Instant Pot
Turkey or Chicken Salisbury Steak in Instant Pot
If you’re looking to lighten things up, ground turkey or chicken is a great alternative to beef. However, since these lean meats can dry out easily, be sure to add moisture like a tablespoon of olive oil or some broth-soaked breadcrumbs into the patty mixture. These lighter meats still pair well with the rich mushroom gravy and cook beautifully in the Instant Pot.
Why it works: Lean meats need help staying moist under pressure. Adding fat or moisture keeps the patties tender and juicy without sacrificing flavor.
Gluten-Free Salisbury Steak in Instant Pot
Make it gluten-free by swapping breadcrumbs for almond flour or crushed gluten-free crackers. Check your labels on Worcestershire sauce and broth some contain hidden gluten. You can also explore ideas like this gluten-free mac and cheese to round out your meal.
Dairy-Free Version
This one’s simple. The basic recipe is already dairy-free if you skip butter and creamy add-ins. Stick to oil for sautéing and avoid any cheese-based toppings. You’ll still get a rich, hearty dish with plenty of flavor.
Kid-Friendly Version with Mild Seasonings
If your little ones are picky eaters, tone down the Worcestershire and garlic, and consider skipping mushrooms. Serve with mashed potatoes or macaroni and cheese for a dinner that’ll disappear fast.
FAQs
What is the difference between Salisbury steak and hamburger steak?
While both use ground beef as a base, Salisbury steak in Instant Pot typically includes seasonings, binders like breadcrumbs and eggs, and is served with a rich mushroom or onion gravy. Hamburger steak is often just plain ground beef, seasoned and fried, usually served with simpler toppings.
Can you put raw ground beef in an Instant Pot?
Yes, but it’s not recommended for this recipe. While raw ground beef can be cooked under pressure, browning the patties first develops essential flavor and helps them stay intact. Skipping this step often leads to bland or broken patties.
What cut of meat is Salisbury steak made from?
Salisbury steak isn’t made from a single cut. It’s typically prepared using ground beef, often an 80/20 mix to strike the right balance between flavor and moisture. Sometimes, ground chuck or sirloin is used for added richness.
What gives Salisbury steak its unique flavor?
The signature taste of Salisbury steak comes from the combination of Worcestershire sauce, sautéed onions, garlic, and the hearty mushroom gravy. When made in the Instant Pot, those flavors intensify under pressure, making every bite taste like it’s been simmered for hours.
Print
Instant Pot Salisbury Steak
- Total Time: 30 min
- Yield: 4 servings 1x
Description
A streamlined, fuss-free version of Salisbury steak prepared in the Instant Pot. Juicy beef patties smothered in a savory mushroom-onion gravy enriched with brown gravy mix, tomato paste, and Dijon mustard finished with fresh parsley for a burst of color and flavor. Weeknight-friendly, hearty, and comforting.
Ingredients
For the Gravy
8 oz sliced mushrooms
½ onion, sliced
1½ cups low-sodium beef broth
1 oz (1 packet) dry brown gravy mix
1 Tbsp tomato paste
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 Tbsp fresh parsley, chopped
2 Tbsp cornstarch
4 Tbsp water
For the Beef Patties
1½ lb lean ground beef
1 egg yolk
⅓ cup panko breadcrumbs
3 Tbsp milk
Salt & pepper to taste
Instructions
Mix & Form Patties
In a large bowl, combine ground beef, egg yolk, panko, milk, salt, and pepper. Mix gently until just combined. Form into 4 oval patties (~¾″ thick).
Brown Patties
Set Instant Pot to Sauté. Add a little oil, then brown patties 2–3 min per side until golden. Remove and set aside.
Sauté Veggies
In the same pot, add sliced onions and mushrooms. Sauté until soft and lightly browned, about 3–4 min.
Build Gravy
Stir in tomato paste, Dijon mustard, Worcestershire sauce, beef broth, and dry gravy mix. Scrape browned bits off the pot bottom to deglaze.
Pressure Cook
Nestle patties into the liquid. Seal the lid and cook on High Pressure for 6 minutes. Quick-release when done.
Thicken & Finish
Remove patties. In a small bowl, whisk cornstarch into water. Set pot to Sauté, pour in slurry, stirring until gravy thickens (2–3 min). Stir in chopped parsley, then return patties to coat.
Serve
Plate patties with a generous ladle of mushroom gravy. Great over mashed potatoes, rice, or noodles.
Notes
Lean beef can dry slightly avoid over-mixing to maintain tenderness.
Don’t skip browning the patties it adds essential flavor depth.
Proper deglazing prevents burn alerts and boosts gravy taste.
Fresh parsley at the end brightens the dish, so stir it in after thickening.
To lighten further, use a leaner protein or gluten-free crumbs as needed.
- Prep Time: 15 min
- Cook Time: 6 min (under pressure) + sauté time
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 patty + gravy
- Calories: 480
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg
Keywords: Instant Pot Salisbury steak, mushroom gravy, quick comfort dinner
