Loved by my whole family, this Instant Pot salisbury steak recipe is quick, frugal (made with ground beef and simple pantry ingredients), healthy, made in one pot, and better than any TV dinner.
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Salisbury Steak & Gravy Ingredients
Find a printable version of this recipe in the recipe card at the bottom of this article.
Salisbury Steak
- 1 1/2 lbs ground beef
- 3 tablespoons milk of choice
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/3 cup plain panko bread crumbs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 1 tablespoon butter, ghee, or olive oil (for browning the patties)
Gravy
- 8 ounces baby portobello mushrooms (or cremini or white mushrooms)
- 1 medium yellow onion
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 2-3 tablespoons water
- 2-3 tablespoons organic corn starch
Thick Gravy Pro Tip: The amount of cornstarch/water used depends on how thick you’d like the gravy. More cornstarch/water (up to 3 tablespoons) makes for a thicker gravy.
Ingredient Substitutions
- Dairy Free: Instead of dairy milk, use any plant-based milk: almond milk, cashew milk, oat milk, etc. Always use unsweetened and unflavored.
- Gluten Free: Breadcrumbs bind the patties so they don’t fall apart. For gluten-free salisbury steaks, use gluten-free breadcrumbs.
- Grain Free: Skip the cornstarch (used to thicken the gravy). Use arrowroot starch instead (a grain-free thickener found in the baking aisle).
- Skip the Mushrooms: If you hate mushrooms, skip them. You’ll end up with a delicious onion gravy.
- Reduced Fat: For a leaner meal, use 90/10 ground beef (90% lean, 10% fat) or 93/7 ground beef (93% lean, 7% fat).
Step By Step Instructions With Photos
Step 1: Form Patties
- In a large bowl, combine ground beef, milk, Worcestershire sauce, minced garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands, don’t over-mix.
- Shape the meat mixture into 6 hamburger patties and set on a plate.
- Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties), while slicing the mushrooms and onion.
Step 2: Prepare the Gravy
- In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.
Step 3: Brown the Patties
Pro Tip: This step builds flavor. While it’s tempting to skip it and save time, please don’t! I promise, it’s worth it.
- Press the saute button on the front of the Instant Pot to start the saute function and heat the pot.
- Once hot, add the butter or oil.
- Brown the patties on both sides, in batches (about 2 minutes on each side).
- While the meat is browning, wash the plate and return the steaks to the plate. Set aside.
Step 4: Saute the Mushrooms & Onions, Then Add Gravy & Patties
- After all the patties are browned, add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes.
- Press the cancel button to turn off the saute function.
- Then, add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add the steaks on top of the mushrooms, onions, and gravy. It’s okay if the patties overlap.
Pro Tip: The brown bits (leftover from browning and sautéing) must be scraped up from the bottom of the pot before pressure cooking. If left on the bottom of the pan, the bits may cause a burn notice (error) while pressure cooking. READ: How to use an Instant Pot like a pro.
Step 5: Pressure cook for 15 Minutes & Natural Release for 15 Minutes
- Secure the lid on the Instant Pot.
- Turn the pressure valve on top of the pot to face the sealed position.
- Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure).
- When the cooking time ends, let the pressure release naturally for 15 minutes.
- After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting.
- Once all the pressure has been removed, open the lid.
- Remove the steaks to the clean serving platter.
Step 6: Make a Cornstarch Slurry for the Gravy
- In a small bowl, whisk the cornstarch into the cold water to make a “slurry.”
- With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps.
- Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes).
- Spoon the gravy over the steaks before serving.
Salisbury Steak Meatballs Variation
I love making traditional meatballs and Swedish meatballs in the Instant Pot. Here’s another meatball twist. Instead of burger-size patties (“steaks”), make a meatball variation of this easy meal.
Here’s how…
- Form the ground beef mixture into golf-ball size meatballs.
- Use the saute feature to brown the meatballs in the butter or oil, working in batches, for 2 minutes on each side. Remove to a plate.
- Saute the onions and mushrooms for 2 minutes, then turn off the heat and add the gravy. Scrape up any bits stuck to the bottom of the pan.
- Add the meatballs back to the Instant Pot.
- Pressure cook the meatballs in the sauce for 10 minutes. Let the pressure naturally release from the pot for 10 minutes, then turn the steam valve to venting to release the remaining pressure before opening the lid.
- Remove the meatballs and add the cornstarch slurry (see the original recipe below for how to do this), add the gravy and thicken using the saute function.
Meal Prep Tip: The meatballs may be formed in advance (up to 1 day before cooking) and stored in the fridge until ready to cook. Place the formed (raw) meatballs on a plate and cover with plastic wrap or in an airtight container.
How to Store & Reheat
- Store the cooked ground beef patties in an airtight container. Store the cooked gravy separately in an airtight container. Store everything in the fridge for up to 4 days.
- The cooked patties and gravy may be stored in the freezer for up to 3 months. Defrost in the fridge, then reheat.
- Reheat the patties and gravy in a microwave for 1-2 minutes, or in a greased skillet on the stove-top until warm.
Meal Prep Tip: The “steaks” may be formed in advance (up to 1 day before cooking) and stored in the fridge until ready to cook. Place the formed (raw) meatballs on a plate and cover with plastic wrap or in an airtight container.
What to Serve With This Recipe
Make a delicious meal by pairing the steaks and gravy with a favorite side dish.
- Instant Pot Mashed Potatoes
- Egg Noodles
- Pasta (use a thicker noodle that can support the rich gravy, like fettuccini)
- Instant Pot Rice
- Roasted Green Beans & Carrots
- Roasted Frozen Vegetables
- Roasted Sweet Potatoes
- Stove-Top Macaroni and Cheese
- Einkorn Biscuits
- Cornbread
- Salad With Vinaigrette Dressing
Instant Pot Salisbury Steak with Easy Mushroom Gravy
An easy, homemade salisbury steak recipe that's made in the Instant Pot. Serve the steak and gravy over mashed potatoes or with your favorite side. See a meatball variation in the article above.
Cost: $20
Equipment
- 1 Instant Pot 6 or 8 quart size
- 1 large bowl for making the "steaks"
- 1 medium bowl for combining the gravy ingredients
- 1 small bowl for making the cornstrach slurry to thicken the gravy
Ingredients
Steak:
- 1 1/2 lbs ground beef
- 3 TB milk whole milk, skim milk, or plant based
- 1 TB Worcestershire sauce
- 1 garlic clove minced
- 1/3 cup panko breadcrumbs plain
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika or smoked paprika
- 1 TB butter ghee or olive oil
Gravy:
- 8 ounces baby portobella mushrooms sliced (or cremini or white mushrooms)
- 1 medium yellow onion thinly sliced
- 2 cups beef broth
- 1 TB tomato paste
- 1 TB dijon mustard
- 2 TB minced fresh parsley
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 2-3 TB water
- 2-3 TB organic corn starch or arrowroot starch
Instructions
- Form the Patties: In a large bowl. combine ground beef, milk, Worcestershire sauce, garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands.
- Shape the meat mixture into 6 hamburger patties and set on a plate. Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties) while slicing the mushrooms and onion.
- Prepare the Gravy: In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.
- Turn on Saute: Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the butter or oil.
- Brown Patties: Brown the patties on both sides, in batches (about 2 minutes on each side). While the meat is browning, wash the plate and return the steaks to the plate. Set aside.
- Add Veggies & Saute: Add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes. Press the cancel button to turn off the saute function.
- Add Gravy: Add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add Patties: Add the browned "steaks" on top of the mushrooms, onions, and gravy. It's okay if the patties overlap in the pot.
- Pressure Cook 15 Minutes: Secure the lid on the Instant Pot. Turn the pressure valve on top of the pot to sealed. Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure).
- Natural Release 15 Minutes: When the cooking time ends, let the pressure release naturally for 15 minutes (don't touch anything, just let the pressure naturally release from the pot).
- Quick Release: After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting). Once all the pressure has been removed, open the lid. Remove the steaks to the clean serving platter.
Thicken the Gravy:
- In a small bowl, whisk the cornstarch into the cold water to make a "slurry." With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps. Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes).
- Pour the gravy over the steaks before serving. Serve the steak and gravy with mashed potatoes, Instant Pot rice, egg noodles, frozen roasted vegetables, or roasted sweet potatoes. I've also been serving this meal with an easy side salad.
Notes
For a thicker gravy, use 3 tablespoons cornstarch/water. The amount of starch/water used depends on thickness of gravy desired.
Burn Notice: The brown bits (leftover from browning and sautéing) must be scraped up from the bottom of the pot before pressure cooking. If left on the bottom of the pan, the bits may cause a burn notice (error) while pressure cooking. READ: How to use an Instant Pot like a pro.
Nutrition
Calories: 367kcalCarbohydrates: 9gProtein: 24gFat: 25gSaturated Fat: 10gCholesterol: 86mgSodium: 1394mgPotassium: 526mgFiber: 1gSugar: 2gVitamin A: 315IUVitamin C: 5mgCalcium: 44mgIron: 3mg
Tried this recipe?Let me know how it was!
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Thank you! This is a great recipe for Salisbury Steak when you are using an Instant Pot and you also want to cook with fresh ingredients. I’m pretty much up for anything that has Smoked Paprika! My husband has to eat low sodium, so I was able to skip most of the added salt and just use the Worcestershire. He loved it!
Yay, Connie! I’m so glad you enjoyed the recipe. It’s great that you were able to tweak the recipe to fit your family’s needs!
My husband loved this! Thank you!
Yay, Christina! I’m so glad he loved it.
Made this tonight for dinner, following the recipe (except I didn’t read through carefully enough and added mushrooms and onion to gravy so I didn’t sauté them). It was delicious, and my entire family loved it. Will definitely be making again soon!
Yay, Kristin! I’m so happy to hear that!
Such a great recipe!! I eat GF so I substituted crushed corn Chex for the bread crumbs. Amazing flavor and the meat was so tender. I mixed beef and venison for my burgers. Came out great. Thanks for the recipe. We will be having this one again!!
If I don’t like mushrooms, will the gravy be any good without them?
Hey Shirley, I don’t know for sure since I’ve never made this without the mushrooms. I think it’s a worth a shot.
Thank you! I am going to try it.
Great, Shirley. Let me know what you think!
We LOVE this recipe in our house! We’ve made it 3 times now and we LOVE it!! This kids really enjoy this one and are starting to ask me to make it more often!!
Yay, Amanda. I’m so happy to heart that!
Glad I found this recipe. It’s one of those dishes that make you feel like you’re eating in a fine dinning establishment.
Thanks for sharing!
Awesome, Dale. Glad you’re enjoying it.
I have made this recipe, twice, both times for dinner guests.
Everyone LOVED it. We are expecting out-of-town guests tomorrow and I plan serving Salisbury Steak with Easy Mushroom Gravy for dinner. It is absolutely a crowd pleaser.
Thank you for this easy & delicious recipe!
That’s awesome, Ellen! So happy to hear that.
What are your thoughts about freezing? I was thinking of making this as a double batch (12 steaks), doing the saute then adding the steaks and the gravy ingredients to a bag to do the instant cooking later. Have you tried this?
Hey Sarah, Hmmm, I think you could do that! Just freeze the meat raw and I think that should work.
This recipe deserves 10 stars. It was absolute perfection!!!
Do you think it would work well if I double the recipe?
Hey Julie, I’m so glad you loved this recipe. I think you could double it, but it might be hard to fit all the steaks in your IP.
Could you use the pre-formed hamburger patties from the store? I happen to have a package and would like to make this recipe! Thanks!
Hey Dayna, I want to say yes, but I’m afraid the patties may fall apart without a binder (the breadcrumbs). It’s worth a try, but the patties may not hold up under the pressure.
Hi. Can you substitute almond milk for the whole milk? Thanks for sharing the recipe.
Hey Ann, Yes, I believe unsweetened, plain almond milk will work.
Hi Kristin, have to thank you for sharing this recipe. Made it tonight and a winner for sure!!! Keep your wonderfully delicious recipes coming!!!
That’s awesome, Karen! I’m so glad you enjoyed it!
Oatmeal is gluten free; it’s what I usually use in a meatloaf.
I happen to like Salisbury Steak. Your recipe sounds yummy. I never heard of an Instant Pot before, and don’t have one, but I intend to try your recipe just using conventional methods.
Great idea, Cathie! Enjoy!
made this last night exactly as you have the recipe . It was very good. thank you
Awesome, Denise! I’m so glad you enjoyed it!
Do you make your bone broth in the Instant Pot? I love my IP.
I just started, Andrea! It doesn’t seem as rich as the slow-cooker, but it’s so fast and convenient! How long do you cook your broth in the IP?
Do you think this recipe would work in a crock pot? I may just give it a try.
Hey Pam, I’m not sure. Maybe if it’s cooked for 4 hours?
Hi Kristin!
Just a note to say that this was a fabulous recipe! I’ve never gravitated toward Salisbury steak previously but now that I have an Instant Pot it opens up a lot of options and this one turned out so well and will be a fave for both my husband and I plus our little ones. We recently moved from sunny Miami to Chicago so this will be on the list of winter comfort foods! One thing I thought to mention is that I tried to follow the prep directions but didn’t realize the cornstarch and water were to be added in at the end and not mixed together at the beginning with the other gravy items. The gravy still turned out fantastic but just not on the thicker side. Thanks!
Hey Merly, That so great! I agree, the Instant Pot really opens up a ton of options that I’ve never considered in the past. Thank you for the note about the cornstarch–I’ll update the prep steps so it’s clear.
Hello,
We LOVE this meal! Any recommendations on how to cook without the Instant Pot?
Hey Jessica, I would cook the butter and cook the patties for about 10 minutes on the stove-top. Then, remove the patties and add the mushroom and onions. You’ll probably want to cook them for 10 minutes so they’re soft. Then add the gravy ingredients, bring to a boil, and then reduce to low. Add the patties back. Cover the skillet and cook the gravy and patties for 10 minutes, until they’re cooked through. Remove the patties and then add the cornstarch and water until thick. I haven’t tried this method, but that’s my best guess :). Let me know how it goes!
Hi Kristin,
I love your website and have been following you for over a year now – it has been so helpful to me and family! This recipe looks so yummy! And this is the first I’ve heard of the Instant Pot – I’m intrigued! And love the idea of it. I also saw you mention it on your Instagram story the other day (yes I follow you there too! 🙂 ) You mentioned you made chicken broth in it. I would love to hear some more of your thoughts on that and the instant pot before I purchase it…. did the broth turn out good? How long did it take? Is pressure cooking the food healthy? Have you found other things to cook it in and have you been happy with the way they have turned out? I saw that people have cooked a whole chicken in it. Have you done that? (It certainly would be an easier way!) I really would love your input and feedback – I value it. Thank you so much for all the work you put into your website and the great information you share with us!
~Kimberley
Hey Kimberley,
I’m so glad the blog has been helpful! The broth turned out really well. It doesn’t have the rich flavor of slow-cooker broth, but it was still good. I was experimenting with the time this week, so I think the time should be increased slightly next time. There are quite a bit of Instant Pot recipes now online, so I may do a bit more research on how long other folks are making broth in the Instant Pot. A whole chicken is next on my list. My grandmother just made a whole chicken last week, and she raved about it.
Pressure cooking has been around for a very long time, but in the past it’s always been kind of dangerous (at least I remember the fear my grandmother and mother had around using a pressure cooker). The Instant Pot has really changed the way people look at pressure cooking, at least from the safety standpoint. I think the food made in the pressure cooker is just as healthy as the food made in a slow-cooker or oven. So it’s definitely a major winner for the real food kitchen.
my understanding on the Instant Pot (and other electric pressure cookers) is that the nutrients stay in the food because it is cooked quickly and efficiently. There isn’t much you cannot do in an Instant Pot! I made a banana bread last week and a meatloaf. Have done many roasts, pasta, chicken pieces and yes a whole chicken. It is fun to cook with and there are many groups on Facebook that are great for help and recipes.
Thanks for sharing, Kandy!
Has anyone used chia seeds or flax meal to thicken the gravy?
I haven’t made this yet – but plan to this afternoon sans bread crumbs & corn starch.
This easy sub makes it Whole. 30 compliant.
Hey AK, How did it go? Is arrowroot Whole 30 okay? That will work to thicken the sauce. You could use almond flour in place of the breadcrumbs.