Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy


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Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy. You’ll want to share this pressure cooker Salisbury steak with nobody and keep it as a close guarded secret when you taste how nice it is. Especially, when it is Paleo, Keto & Whole30 approved.

Pressure Cooker Salisbury Steak and mushroom gravy

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

Have you ever heard the saying “too good to share” or “too good for children”? Well that is what I think about when I take a mouthful of pressure cooker Salisbury steak with my homemade super creamy mushroom gravy.

You will want to get lost in the moment and hide in the cupboard under the stairs, just like the kids did when they found a secret stash of chocolate, that they just know that they shouldn’t have to themselves.

This Pressure Cooker Salisbury Steak is SPECTACULAR because:

  • The mushroom gravy is the creamiest sauce you have ever tried
  • The mushrooms are super flavoursome even though they have been pressure cooked
  • The Salisbury steak falls apart in your mouth
  • The onions are filled with flavour and have reduced perfectly

I could go on and on, but I am sure you get the picture.

In a nutshell we should ALL be making Salisbury Steak in our pressure cooker, especially paired with a mushroom gravy, because it is heaven!

Even though I was tempted to eat the whole bowlful of heaven that you see below, I was a good wife and mother and did share it with Dominic and the kids.

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

Homemade Salisbury Steak In The Pressure Cooker

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

I won’t lie. It is not a 10 second prep making homemade Salisbury steak in the pressure cooker. But I have split it up into easy to follow stages, so that you can make your pressure cooker Salisbury steak in a much quicker time.

Plus, it is super healthy and totally homemade and that is what real food is all about!

BUT, the pressure cooker does make it a lot quicker to make compared to making it in the oven or in a skillet.

How To Make Salisbury Steak With Creamy Mushroom Gravy?

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

The secret behind making Salisbury Steak with mushroom gravy efficiently is good time management and fast prep.

That while one part of the meal is cooking that you can be focused on the next.

I also recommend printing out our pressure cooker Salisbury steak recipe as then its much easier to follow it along at home.

The main ingredients in Salisbury Steak & Mushroom Gravy are:

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#3 Ingredients That Make Pressure Cooker Salisbury Steak Magical

There are 3 main ingredients that when it comes down to making pressure cooker Salisbury steak, take it from an average dish, to something that is so magical you would cook it forever and ever.

Butcher Box Ground Beef – The juiciest, healthiest, grass fed beef that you will ever try. You can also get ground beef from Butcher Box as part of a monthly organic meat subscription. But even better they are offering free ground beef for life, with all subscriptions made in the next couple of weeks.

US Wellness Meats Ghee Or Grass Fed Butter – You can use either ghee or grass fed butter in our Salisbury Steak recipe, depending on the diet you follow. My Personal choice is Anchor Butter.

Kettle & Fire Mushroom Chicken Bone Broth – I love using a mushroom and chicken bone broth in my mushroom gravy. This is because it brings a lot more of a mushroom flavour compared to using just beef broth. They also do a lot of other flavours for making your stock super healthy.

All 3 of these add on products are what I call bargain organic foods. They are not as expensive as health shops and make your food taste so good. Once you eat organic and then have chemical stuffed foods, you will soon go organic for life.

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy. You’ll want to share this pressure cooker Salisbury steak with nobody and keep it as a close guarded secret when you taste how nice it is. Especially, when it is Paleo, Keto & Whole30 approved.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Calories: 414kcal

Ingredients

Recipe Ingredients:

Salisbury Steak Burgers:

Instructions

  • 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.

Notes

Cayenne pepper is too spicy for some people, if that someone is YOU then opt for doubling your paprika instead. We used ground beef from Butcher Box, butter from US Wellness Meats and mushroom broth from Kettle & Fire to make this recipe.
 
Coconut milk is the best for thickening up your mushroom gravy, while still keeping your meal gluten free. As an alternative you could use soft cheese or reduce your mushroom gravy further. I found I had a little bit of spare cubed onion from the burgers left over so I added this in at the same time as the mushrooms. You can use either mustard powder or grainy mustard.

Nutrition

Calories: 414kcal | Carbohydrates: 8g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 377mg | Potassium: 741mg | Fiber: 2g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 5.7mg | Calcium: 47mg | Iron: 3.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

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