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