Instant Pot Salisbury Steak is a delicious and comforting recipe that cooks easily in the pressure cooker. Serve over noodles or mashed potatoes for a delicious weeknight meal.
Mix together the patties ingredients in a mixing bowl. Then divide the mixture into 6 even patties. Brown the patties in a large skillet over medium high heat for approximately 3 minutes per side. Do not cook the patties all the way through.
Place the mushrooms and onions in the bottom of an instant pot. Then place the patties on top.
In a mixing bowl, whisk together the brown gravy mix, beef broth, Worcestershire sauce and dijon mustard. Pour this mixture into the instant pot over the beef.
Seal and cook on high pressure for 15 minutes. After the cook time, do a quick release to release the pressure from the instant pot by moving the valve on the lid from the sealing to the venting position.
Remove the patties from the instant pot and set aside.
Switch the instant pot to the sauté setting Whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the instant pot. Cook, stirring constantly, for 3-5 minutes until the sauce thickens. Turn the instant pot off and add the beef patties back to the instant pot.
Serve over mashed potatoes and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.