Salisbury Steak Instant Pot or Not

My granddaughters love Salisbury steak, but they are used to the more traditional method of cooking it (bottom picture). Since I got my mini Instant Pot I’ve been trying to convert my recipes for a pressure cooker. Not only is it faster to cook, but there is less to clean up. Sometimes, yes, sometimes the prep work is more for the Instant Pot, so let’s compare these two recipes and see which one is better overall.

Instant Pot Salisbury Steak (top left picture)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6
Ingredients:

1 1/2 lbs ground beef
1 tablespoon whole milk
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/3 cup panko bread crumbs
Salt and pepper, to taste
1/2 teaspoon smoked paprika
1 tablespoon butter

Mushroom Gravy:

8 oz baby Portobello mushrooms, sliced
1 medium onion, thinly sliced
2 cups of beef broth
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
2-3 tablespoons water
2-3 tablespoons cornstarch
Salt and pepper, to taste

Directions:

In a medium size bowl add the first 7 ingredients together by hand and form 6 hamburger patties.
Let sit while you slice your mushrooms and onions. In a small bowl whisk the gravy ingredients together; beef broth, tomato paste, Dijon mustard, parsley, thyme, salt and pepper.

Set the Instant Pot on sauté and add the butter. When the butter melts brown the patties on both sides. Remove and set aside. Add in the mushrooms and onions and sauté lightly for 2 minutes. Add in the beef broth mixture and scrape the bottom for any flavorful bits. Add the patties on top of the mushrooms and onions.

Cancel the sauté method. Put the lid on the Instant Pot, make sure steam valve is closed. Pressure cook for 15 minutes. When the cooking ends use the “natural release” method for 15 minutes. After 15 minutes release any steam before opening the lid. Remove the steak patties.

Combine the cornstarch and the water, mix well then add it to the liquid in the Instant Pot. Whisk it with your flat whisk to avoid any lumps for 5 minutes to thicken. Pour gravy over steak patties and serve over mashed potatoes, rice or egg noodles. Yum Yum.

Stove Top Salisbury Steak
Prep Time: 5 minutes (a little low for dicing and slicing)
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 6

Ingredients:

1 1/2 lbs ground beef
3 tablespoons dried onion flakes
1/2 teaspoon low-sodium beef bouillon granules
3/4 teaspoon onion powder
3/4 teaspoon parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 cup Italian seasoned bread crumbs
1/2 cup milk
1/2 cup flour

Mushroom Gravy:
3 cans of cream of mushroom soup
3/4 teaspoon low-sodium beef bouillon granules
3 tablespoons Worcestershire sauce
3 cups mushrooms, sliced
1 1/2 onion, diced
3/4 cup water

Directions:

In a large bowl mix together the first 10 ingredients, don’t over mix. Form into 6 patties. In a large nonstick skillet heat over med/high heat and spray with Pam or another nonstick cooking spray. Dredge the patties in flour to coat. Brown the patties on both sides. Remove to paper towels to soak up any grease. Drain grease from pan. Use the same skillet to mix the gravy ingredients, stir well. Add the patties back in the skillet and cover with some of the gravy. Turn heat down to medium/low. Cover and let simmer for 15-20 minutes. Serve on mashed potatoes, rice or egg noodles. Yum Yum!