Pressure Cooker Salisbury Steak

Oh the comfort of this meal just makes me smile! If you’re a fan, too you’ll love making Pressure Cooker Salisbury Steak. It’s a down home, honest to goodness tasty meal that’ll satisfy you and your crew in no time flat.

I’ve changed my original salisbury steak recipe to lighten up on the texture. Using all ground beef can make the meat seem a bit dense. Ground turkey gives the steaks a great texture and you won’t bargain on flavor. As an added bonus, you’re beloved comfort food has less calories.

I also love the flavor of ground lamb in just about any ground meat dish. Here, I’ve got one pound of ground turkey, a half pound of ground lamb and a half pound of ground beef.

This combo of meats plus some terrific seasonings all work together for a delicious end result and pressure cooker makes for a super moist bite.

For the seasoning mixture, you’ll need 1/3 cup of bread crumbs, an egg, 1/2 tsp thyme, 1 tsp basil, 1/2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano and 1 tsp worchestershire sauce.

Combine well and form 8 patties.

Preheat your pressure cooker by selecting the saute button. Add a couple tablespoons of oil and brown each patty on both sides. Set them aside when all are browned.

Add some fresh onion slices to the pot and saute. This will help get all the delicious browned bits unstuck from the bottom of the pot.

Next, add in some freshly sliced baby portobello mushrooms and saute for a minute or so.

Finally, place the patties on top of the onions and mushrooms and pour in 2 cups of beef stock. Add a tablespoon of balsamic vinegar.

Throw in a couple garlic cloves and place the lid on your unit. Close to lock and turn the steam release valve to the closed position.

Press the manual button and adjust the time to 12 minutes.

Once the pressure cooker has done it’s thing and counted down to zero, carefully release the pressure. Remove the patties, onions and mushrooms and place them in a serving dish.

Mix up a tablespoon of cornstarch and two tablespoons of cold water to make a slurry. Press the saute button on the unit and wait until the mixture is bubbling. Whisk the cornstarch mixture in. If you find that you want your gravy thicker, use more cornstarch and water.

Taste for seasoning and add salt and freshly ground black pepper to taste. Pour the gravy over the salisbury steaks and serve.

That’s down right delicious! For a great mashed potato recipe, check out this post —>perfect mashed potatoes, which is easily made using the pressure cooker as well. Simply add one cup of water to the pot and toss in 2 pounds of potatoes (peeled and cut into chunks). Pressure cook for 10 minutes on high, quick release the steam and strain.

The brussel sprouts were made in the pressure cooker as well. For recipe details, click here —>Lemon Butter Brussel Sprouts.

Ya gotta love a gadget that makes cooking dinner so fun, easy and delicious! It has inspired me to create more recipes to share with you fine folks out there. I hope you’ll give this one a try and let us know about it. We’d love to hear from you!

Have a fabulous day and as always, keep it delicious!

Till next time ~ much love, Connie

Pressure Cooker Salisbury Steak

Connie Taylor

Print Recipe Pin Recipe

Servings 6 -8 Servings, 8 salisbury steaks

Ingredients

  

• 1 lb ground turkey
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1/3 C bread crumbs
• 1 egg
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp worchestershire sauce
• 2 tbsp olive oil
• 1 lg onion sliced
• 1 lb baby portobello mushrooms stemmed and sliced
• 2 C beef stock
• 1 tbsp balsamic vinegar
• 2 garlic cloves smashed
• 1 tbsp corn starch
• 2 tbsp cold water
• salt and freshly ground black pepper

Instructions

 

• In a large bowl, combine the ground meat with the egg, bread crumbs, onion powder, garlic powder, basil, oregano, thyme and worchestershire sauce.
• Form 8 patties.
• Preheat the pressure cooker by pressing the saute button.
• Place the olive oil into the pot.
• When the unit is hot, add the patties, two at a time and brown on each side.
• Set the patties aside.
• Add the sliced onion to the pot and saute until the browned bits release.
• Add the mushrooms to the pot and saute another minute.
• Place the patties on top of the onion and mushrooms.
• Pour in the beef stock and add the garlic and balsamic vinegar.
• Place the lid on top of the unit and close to locked position.
• Turn the steam vent to closed position.
• Press the keep warm/cancel button.
• Press the manual button and adjust the time to 12 minutes.
• When the unit has pressure cooked and counted down to zero, carefully release the steam.
• Remove the patties, onions and mushrooms and place into a dish.
• Press the saute button.
• Combine the corn starch and cold water.
• Once the liquid in the pot begins to boil, whisk in the cornstarch mixture.
• Season with salt and freshly ground black pepper to taste.
• Turn the unit off and pour the gravy over the salisbury steaks.

Notes

Recipe by: Connie Taylor @Happybellyfoodie.com

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