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Instant Pot Salisbury Steak

Course Main Course
Cuisine American
Diet Gluten Free
Keyword gluten-free, ground beef, instant pot
Prep Time 15 minutes
Cook Time 17 minutes
Time coming to pressure 15 minutes
Total Time 47 minutes
Servings 8 steaks
Calories 261kcal

Equipment

Ingredients

  • 2 pounds lean ground beef
  • 1 envelope dry onion soup mix
  • 1/2 cup seasoned bread crumbs gluten-free, if needed
  • 1 tbsp olive oil
  • 1/4 cup milk almond milk works great
  • 2 cans cream of mushroom soup
  • 1 can beef broth
  • 1 8 oz pkg bella mushrooms sliced
  • 1 tablespoon of pepper
  • 2 tablespoons worcestershire sauce
  • if needed, 2 tablespoons cornstarch and 2 tablespoons water mixed together.

Instructions

  • Combine the ground beef, onion soup mix, bread crumbs and milk in a large bow. Mix them together with your hands and form 8 patties (about 3/4 to 1 inch thick).
  • Heat the oil in a skillet. Brown the patties in the hot skillet (you are looking for them to brown, not cook through). Brown both sides, then move them to the Instant Pot. You can stack them as needed to get all 8 in there.
  • Add the mushrooms, pepper, cream soup.
  • Pour the broth on top and add the Worcestershire sauce.
  • Cook on high pressure for 7 minutes. Let rest for 10 minutes and then naturally release the remaining steam.
  • If needed, turn the IP on saute and add the cornstarch slurry. Stir constantly until the broth is a nice gravy consistency. Make sure you keep stirring!
  • Serve over rice, mashed potatoes or noodles.

Video

Nutrition

Calories: 261kcal | Carbohydrates: 11g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 786mg | Potassium: 654mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg