There is just something about savory dishes that warms the soul. We are very lucky to have January 2020 Featured Chef Samantha Milner sharing a very delicious recipe with us all. It is a Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy, and a MUST try! Yum! Thank you for creating and sharing this dish with us Samantha.
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.
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 flavourful 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
Recipe By: Samantha Milner, Recipe This
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
USWM Shopping List: Ground Beef, Butter
3.13 cups Mushrooms
1.06 cups Mushroom Bone Broth
6 Large Garlic Cloves
1 Small Onion
2 Tsp Butter
3 Tbsp Coconut Milk
1 Tbsp Mustard Powder
1 Tsp Cayenne Pepper
Salt & Pepper
Salisbury Steak Burgers:
2.22 cups Ground Beef
1 Tsp Tomato Paste
2 Tsp Mustard Powder
2 Tsp Paprika
Salt & Pepper
- 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.
Explore more delicious recipes on the Wellness Blog.
I’m Samantha and my husband, Dominic and I run the food blog RecipeThis.com.
I have always been addicted to my food and love nearly all foods. I get excited about tomatoes on the vine, I binge on avocados, My favourite vegetable is broccoli and I couldn’t think of anything better to do on my evenings than watch movies and eat dark chocolate.
Dominic originally trained as a chef in a culinary school apprenticeship. He has worked in a variety of restaurants and catering establishments in the beautiful Yorkshire region of England for more than 10 years.