Pressure Cooker Salisbury Steak Recipes

PRESSURE COOKER SALISBURY STEAK

Steps:

• Whisk together Gravy ingredients and set aside..
• Use a Food Processor to mix the Steak Patties. Add all ingredients, except Beef and process until very well chopped. Add Beef and pulse until well combined.
• Shape Beef Mixture into 6 oval, flat Steaks. Dredge Beef Steaks through Potato Starch and shake off excess Starch, if any.
• Select Sauté/Browning and heat Pressure Cooker until fully hot. Add Oil and swirl to coat bottom and then add 2 Tablespoons Butter.
• In batches, place Steaks into cooking pot, Sear on both sides and remove to a plate.
• Add 2 Tablespoons Butter, Mushrooms and half the Onions and cook until Onions begin to soften. Add Red Wine and deglaze cooking pot, making sure to scrape up any stuck on brown bits. Continue cooking until Onions are soft.
• Pour Gravy mixture into cooking pot and combine. Carefully, place Beef Steak Patties into cooking pot. Cover with the rest of the Onions.
• Lock on Lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure
• Remove Steaks. Turn off Pressure Cooker and select Sauté/Browning. Simmer to thicken.

SLOW COOKER SALISBURY STEAK

Steps:

• In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
• Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY

Steps:

• Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
• Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.

PRESSURE COOKER SWISS STEAK

Steps:

• Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.

PRESSURE COOKER SALISBURY STEAK WITH CREAMY MUSHROOM GRAVY

Steps:

• Start the prep. Peel and thinly slice the garlic cloves. Place ½ in a mixing bowl and the other half in the Instant Pot. Peel the onion and slice in half. Cut one half into small cubes and the other into thin slices. Put the thin sliced version to one side to use later and the other half into the mixing bowl.
• Make the Salisbury burgers. Add to your current bowl (that has the onion and garlic in) the rest of the Salisbury steak burger ingredients and mix well. Make into 4 burger shapes.
• Crisp the Salisbury burgers. Add half the butter to the Instant Pot and set the Instant Pot to sauté. As it warms up mix the garlic and onion into the butter and place the burgers on top. Cook for approximately 2 minutes on each side or until you have a crispy coating on the burgers. Remove the burgers with a spatula and put to one side.
• Make the sauce. Slice the mushrooms into quarters and add them into the Instant Pot along with the rest of the butter, mustard powder, cayenne pepper and salt and pepper. Mix well and be careful of it spitting at you.
• Time to cook. When the mushrooms have gone soft, add in your mushroom bone broth, stir and cancel the sauté setting on the Instant Pot. Place the raw onions on top and then the burgers on top of the onions and cook for 5 minutes on manual pressure.
• QPR. Use quick pressure release and remove the burgers. Use coconut milk to thicken the mushroom gravy and serve while still warm.