Mix Ingredients: In a large mixing bowl, add 1 lb (454g) ground beef, ½ cup (30g) panko breadcrumbs, finely minced onion, 2 cloves of minced garlic, 1 large egg, 1 tbsp (15ml) regular soy sauce, ½ tsp (2.5ml) Worcestershire sauce, ½ tsp (2.5ml) toasted sesame oil (optional), and 1 tbsp (12g) cornstarch (optional). Season with a small pinch of salt and ground black pepper. Fold and mix all the ingredients into the ground beef with your hand. Thoroughly incorporate the ingredients by continuing to turn and knead the ground beef. Pick up the beef mixture and throw it against the large mixing bowl 4 - 5 times to add bounciness. Test Seasoning & Form Salisbury Beef Patties: Test seasoning by adding some oil to a preheated pan, then cook a small bit of the beef mixture. Taste the cooked beef bite and adjust seasoning by adding more salt if necessary. Firmly shape your Salisbury beef patties. Brown Salisbury Steak in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 3 tbsp (42g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Lightly season one side of the beef patties with kosher salt and black pepper. Place the Salisbury steaks in Instant Pot (seasoned side face down). Lightly season the other side of beef patties with salt and black pepper. Brown each side for 3 minutes. Set aside the browned Salisbury steaks.
Saute Mushrooms & Onion: Add sliced mushrooms in Instant Pot, then saute until lightly brown (~9 - 10 mins). Add in sliced onions, then saute for 4 minutes. Add in minced garlic, then saute for another 30 - 45 seconds until fragrant.
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Salisbury Steak: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15g) dijon mustard. Give it a quick mix. Add the browned Salisbury steaks in Instant Pot. *Pro Tip: Give the Salisbury steaks a few wiggles and try to get them as close to the bottom of the inner pot as possible, and partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes + 10 minutes Natural Release. Open the lid. Measure the Salisbury steaks' temperature with a meat thermometer. The temperature should be over 160°F. Make Salisbury Steak Gravy: With a kitchen tong, place Salisbury steaks on a serving plate. *Note: The gravy will look a bit foamy with the butter. Bring the mushroom gravy to a simmering with the “Saute” function. Mix 2 tbsp (16g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the gravy one third at a time until your desired thickness. Taste and adjust gravy seasoning with more salt and black pepper if necessary.
Serve: Drizzle the tasty mushroom gravy on Salisbury steaks, then serve with your favorite side dishes (i.e. mashed potatoes).
*Ground Beef: We used regular ground beef, but you can also use lean ground beef.
*Gloves: If you don't like to touch meat with your bare hands, you can wear gloves to make the Salisbury steak patties.
*Quantity of Salisbury Steaks: We were able to make 4 large thick Salisbury steaks with our beef mixture. You can adjust and make smaller or thinner beef patties if you like.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 350kcal | Carbohydrates: 15g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg