Thursday, December 7, 2017

Instant Pot: Salisbury Steaks with Mushroom Gravy

Comforting meals. That's what tends to peak my interest these days in planning meals for the week. As I was skimming through recipe ideas, I came across one for these Salisbury Steaks with Mushroom Gravy. The recipe was a hit with no leftovers. In fact, dinner was pretty quiet because we were too busy savoring every bite! Juicy, seasoned beef patties arhe topped with a red wine mushroom gravy to make it even more comforting...

My husband wasn't really a big fan of meatloaf years ago but I eventually changed his mind after some good recipes I made him. For a twist to our usual meatloaf, this was a great alternative. I especially like it since it's like a dressed up hamburger without the bun. The deliciously seasoned beef patties gets a lot of flavor from grated onions and minced garlic cloves. Feel free to add in your favorite steak seasoning in place of plain salt and pepper. If those patties aren't enough, then the savory red wine and mushroom gravy will put the dish over the top. You can use either button or cremini mushrooms for the gravy. To make this gluten free, you can use gluten free all purpose flour but regular all purpose flour will do just fine.

Salisbury Steaks with Mushroom Gravy
recipe from Cooking Light

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
garlic cloves, minced
1 pound ground sirloin
Cooking spray
2 tablespoons butter
8 ounces button mushrooms, sliced
1/2 cup diced onions
1 tablespoon {GF} all-purpose flour
1/3 cup dry red wine
1 1/4 cups beef broth
1 teaspoon red wine vinegar


In your Instant Pot, make the sauce:

Plug in the IP with insert set in place.


In a large bowl, combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties.

Press SAUTE and add 1 tablespoon butter. When foaming subsides, add 
patties; cook 3 minutes on each side or until browned; transfer patties onto a plate and set aside.

In the now empty pot, add remaining 1 tablespoon butter. Add mushrooms and onions, cooking until onions are softened; about 4 -6 minutes.

Sprinkle in flour over mushrooms and onions and whisk together.

Slowly whisk in wine, broth and red wine vinegar.

Return the beef patties into the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Serve patties over your favorite side and top with gravy.