Instant Pot Salisbury Steak is my very first Instant Pot recipe on the blog — thick, seasoned ground beef patties finished in a savory mushroom, garlic, and onion brown gravy and served over mashed potatoes. Quick, easy, and a family favorite.
Yes — an Instant Pot recipe right here on Norine’s Nest!
I’m often late to trends. I resisted the Instant Pot at first, convinced it would be another gadget collecting dust. Then Mr. Nest surprised me and brought one home — the Pioneer Woman model in a pretty color — and I gave in. After a cautious first test with water, I tried a pork roast and was amazed: a roast done in 20 minutes. I was sold.
Why I bought an Instant Pot
I originally resisted the Instant Pot craze, worried it might be a short-lived gimmick. After seeing how well it performs and how many safety features it includes, I changed my mind. It’s versatile, reliable, and genuinely useful for everyday meals.
What I love about an Instant Pot
- Multi-functional: pressure cooks, slow cooks, sautés, simmers, bakes, and more.
- Excellent safety features.
- Consistently great results — even hard-boiled eggs come out perfectly.
- Easy to clean and straightforward to use once you read the manual and understand pressure cooking.
- It can sanitize items like baby bottles — a helpful bonus for families.
How to make Salisbury Steak in the Instant Pot
This is a great first Instant Pot recipe if you’re just getting started. It’s forgiving, flavorful, and comes together quickly.
In a large bowl combine 1 pound ground beef, 1/4 cup Italian breadcrumbs, 1 tablespoon dry onion soup mix, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic salt, and 1/2 tablespoon Worcestershire sauce. Mix until well combined.
Divide the mixture into four equal portions and form patties about 3/4 inch thick and roughly 4 inches long. Preparation of ingredients ahead of time will make the process smoother.
Set the Instant Pot to Sauté on the “More” setting and add 2 tablespoons olive oil. When hot, quickly brown the patties on both sides; do not cook through. A quick sear gives them a nice color and flavor.
Remove the patties and set aside. Add 1/2 cup diced onion, 2 minced garlic cloves, and 2 cups sliced fresh mushrooms to the pot and sauté until the onions are translucent and the mushrooms are slightly softened.
Combine 1 cup beef broth with 1 tablespoon dry onion soup mix in a measuring cup — this is the base for the brown gravy and provides the liquid needed for pressure cooking. Pour the broth mixture over the mushrooms and onions, then arrange the seared patties on top. If doubling the recipe, layer additional patties on top.
Lock the lid in the sealed position. Select the “Meat/Stew” setting at normal heat and set the cook time to 6 minutes. Allow a natural release for 5 minutes, then perform a quick release if pressure remains. Wait for the safety valve to drop before opening.
Remove the steaks and keep them covered to stay warm. Reset the Instant Pot to Sauté and bring the liquid with mushrooms and onions to a simmer.
In a small cup, whisk 3 tablespoons cornstarch with 1/2 cup water until smooth. Slowly stir this mixture into the simmering broth, stirring until the sauce becomes clear and thickened. Taste and season with salt and pepper if needed. Turn off and unplug the Instant Pot when finished.
To serve, place a generous scoop of mashed potatoes on each plate, top with a Salisbury steak, and ladle the mushroom brown gravy over the meat and potatoes. Garnish with chopped parsley if desired.
Salisbury Steak
This dish is comforting and full of flavor. The patties are firm and meaty with balanced seasoning, and the mushroom gravy elevates the whole plate. Serve with green beans or a simple salad for a complete meal.
Instant Pot Salisbury Steak
I appreciate that this entire main course can be finished in one pot. The Instant Pot’s multi-function capabilities make weeknight dinners faster and easier, especially for busy families. I have a 6-quart model with multiple functions, and it’s been a helpful addition to the kitchen.
Non-Instant Pot instructions for Salisbury Steak
If you don’t have an Instant Pot, this recipe adapts easily to the stovetop. Sear the patties in a skillet until cooked through, remove and keep warm. Sauté the mushrooms, onions, and garlic in the same skillet until tender. Add the beef broth mixed with onion soup mix and bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Return the patties to the skillet to heat through and serve over mashed potatoes.
I hope you enjoy making this recipe — it’s been a hit at our table. If you haven’t used your Instant Pot yet, open the box and give it a try.
Instant Pot Salisbury Steak
Pin Recipe
Ingredients
- 1 pound ground beef
- 1/4 cup Italian bread crumbs
- 1 tablespoon dry onion soup mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 tablespoon Worcestershire sauce
- 2 cups mushrooms, sliced
- 2 minced cloves of garlic
- 1/2 cup diced onion
- 1 cup beef broth
- 1 Tablespoon dry onion soup mix
- 1/2 cup water
- 3 Tablespoons corn starch
- Salt and pepper to taste
- Mashed potatoes, for serving
- Parsley for garnish (optional)
Instructions
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In a large bowl combine ground beef, breadcrumbs, dry onion soup mix, black pepper, garlic salt, onion powder, and Worcestershire sauce. Mix well.
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Divide into four equal portions and form into patties about 3/4 inch thick.
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Turn Instant Pot to Sauté/More and add olive oil. When hot, sear patties until golden on both sides but not cooked through. Remove and set aside.
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Add diced onion, garlic, and mushrooms to the pot and sauté until onions are translucent.
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Mix 1 cup beef broth with 1 tablespoon dry onion soup mix and pour over the mushroom mixture. Place patties on top.
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Lock the lid and set to Meat/Stew for 6 minutes on normal heat. Allow a 5-minute natural release, then quick release if needed. Wait for the float valve to drop and remove the lid.
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Remove cooked steaks and keep warm.
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Reset to Sauté and bring the remaining liquid to a simmer. Whisk 1/2 cup water with 3 tablespoons cornstarch and slowly add to the simmering liquid, stirring until thick and clear. Season with salt and pepper to taste.
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Serve each patty atop mashed potatoes and spoon mushroom brown gravy over the top. Garnish with parsley if desired.