Salisbury Steak (Instant Pot)

DmentD

Base:

  • 8 OZ mushrooms (sliced)
  • ½ onion (sliced)
  • 1½ C low sodium beef broth
  • 1 OZ (1 packet) dry brown gravy mix
  • 1 TBS tomato paste
  • 1 TBS Dijon mustard
  • 2 TBS chopped fresh parsley
  • 1 TBS Worcestershire sauce
  • 2 TBS cornstarch
  • 4 TBS water

Beef Patties:

  • 1½ LB lean ground beef
  • 1 egg yolk
  • ⅓ C Panko bread crumbs
  • 3 TBS milk
  • Salt and pepper to taste
  1. Place onions and mushrooms in the bottom of the Instant Pot.
  2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side) in a skillet. Layer beef patties over mushrooms.
  3. Combine remaining ingredients except water and cornstarch. Pour over beef and cook high pressure, 18 minutes.
  4. Quick release. Remove patties and set aside.
  5. Turn Instant Pot onto sautee. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
  6. Serve over mashed potatoes or rice.

Yields 6 servings.

Calories: 302 | Carbohydrates: 8g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 320mg | Potassium: 632mg | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3.1mg

https://www.spendwithpennies.com/instant-pot-salisbury-steak/