INSTANT POT SALISBURY STEAK AND GRAVY

Easy Weeknight Salisbury Steak with Mushroom Gravy that you can cook in your Instant Pot Pressure Cooker! This recipe is gluten free and dairy free.

Course Main Course

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings4people

Calories 422 kcal

Sheena Strain Sheena Strain.

Ingredients

  • HAMBURGER PATTIES
  • 1.5 lbs ground beef 90/10 680g
  • 1/2 cup gluten free panko breadcrumbs 55g
  • 1 tbsp ketchup
  • 2 tsp dry mustard powder
  • 1/8th tsp gluten free worcestershire sauce
  • salt
  • pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • GRAVY INGREDIENTS
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 2 cups gluten free beef broth 500mls
  • 1/8th tsp gluten free worcestershire sauce
  • 1 tbsp ketchup
  • 1-2 tsp cornstarch or tapioca, or arrowroot
  • 1 lb waxy potatoes – optional 453g
  • 1/2 lb mushrooms 226g
  • 1 egg – optional.

Instructions

  1. Total cook time including time to pressure, cooking time at pressure, and time allowing the pressure to drop naturally: Approximately 26 minutes.
  2. If you want to make the potatoes in the pot along with the burgers you will need a tall rust proof trivet, suitable for a pressure cooker, and a steamer basket.
  3. I used Gluten Free Panko Breadcrumbs, I found them at Whole Foods Market but you can get them on Amazon at that link above.
  4. The patties have a tendency to break into large pieces once cooked, more than if you make meat only patties, so you could add an optional egg to help bind it together if that bothers you.
  5. FOR THE PATTIES: In a large bowl combine the ground beef and the remaining hamburger patty ingredients along with a little salt and pepper.
  6. Make them into 4 to 6 round even sized patties
  7. Turn your Instant Pot on, press the ‘Saute’ button and adjust it to the medium heat option, then add about a tablespoon of oil and swirl it around the bowl.
  8. After about a minute (you do not need to wait until the display says ‘hot’) add the patties, a couple at a time if they don’t all fit, and sear them for a few minutes on each side until they are brown.
  9. Remove the patties to a plate and drain any excess grease from the pot, but leave a little to cook the onions with.
  10. Add the thinly sliced onion to the pot (add a little more oil if you need to) and cook for just a few minutes until they are soft and light golden in color. You don’t want them to brown so you will need to watch them closely.
  11. Add two cups (500ml) of gluten free beef broth, ketchup and Worcestershire sauce to the pot, press the ‘Saute’ button and adjust it to the medium heat option, and then make sure you scrape up any remaining sticky bits off the base of the pan from cooking the onions and beef bits.
  12. Simmer until the liquid volume is reduced by about a third (but no more, you need enough liquid to come to have it come to pressure) there are handy measurement markings on the inside of the pot to guide you.
  13. (While the liquid is reducing peel and cut your potatoes into small pieces, about 2 inch squares sized should be fine. ) You can also slice your mushrooms and get them ready for the gravy.
  14. Turn off the saute function once the liquid has reduced.
  15. Add the burger patties into the onion gravy, if you are cooking the potatoes at the same time put a tall rust proof trivet into the pot, place your steamer basket on top and add the potatoes to the basket.
  16. lock the lid, turn the vent to ‘sealing’ and using the manual setting, set it to cook for 5 minutes at High Pressure.
  17. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
  18. When the 12 minutes are up you can very gently ease the steam vent a little at a time (I like to do it in small, gentle bursts) if the float valve has not already dropped completely.
  19. Carefully remove the lid.
  20. Add sliced mushrooms to the gravy and thicken it as follows:
  21. To thicken the gravy first remove the patties to a plate and cover with foil to keep warm.
  22. Add two teaspoons of corn or tapioca starch to a cup with 1 tbsp cold water and mix. add half the mixture to the hot gravy and stir well to prevent lumps. If you want a thicker gravy add the remaining starch mixture.
  23. If the mushrooms are not fully cooked then heat the gravy up using the ‘saute’ function on a medium heat for just a minute or two.
  24. Serve the patties with the mushroom gravy over the top.

 

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