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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


Recipe Ingredients:

Salisbury Steak Burgers:


  • 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.


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.


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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