Easy Weeknight Instant Pot Salisbury Steak with Mushroom Gravy that you can cook in your Instant Pot Pressure Cooker. This recipe is gluten free and dairy free.
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Turn on the saute function in your Instant pot and add 2 tbsp olive oil and the finely chopped onions.
Cook until soft and a little golden in color, about 5 minutes then remove from the pot and measure out 1/2 cup to add to the Salisbury Steak patties.
In a large bowl add ground beef, beaten egg, garlic, tomato paste, Worcestershire sauce, gluten free beef broth concentrate, tomato paste, mustard powder, salt, pepper, dried minced onions, 1/2 cup of the cooked onions, gluten free Panko breadcrumbs, and mix well.
form into 8 patties and then turn on the saute function in your pressure cooker, add a little olive oil and brown the patties on both sides.
Remove the patties and set aside.
Add the gluten free beef broth to the Instant pot and deglaze the bottom of the pan well so that nothing is left sticking to the base.
Add the gravy ingredients to the pot including all the remaining cooked onion, Worcestershire sauce, tomato paste, dried minced onion, and stir well to combine.
Add the Salisbury Steak patties into the gravy then Add the lid and lock it. Turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 6 minutes at High Pressure.
When the cook time is up allow the pressure to decrease naturally which will take about 12-15 minutes or until the pin drops, then remove the lid.
Carefully remove the Salisbury Steak Patties and set aside and cover with foil.
mix the cornstarch with 1tbsp cold water and add to the gravy and stir really well.
Add the sliced mushrooms to the gravy and stir well and let simmer for a few minutes until the gravy has thickened and the mushrooms are cooked.
Add back the patties to the gravy, serve hot with mashed potatoes or over rice or pasta.