Pressure Cooker Salisbury Steak With Mushroom Gravy. This recipe was originally requested by a reader, when she said that her mum would make it for her when she was young and would love to have her own go-to recipe.

If you have not heard of Salisbury Steak before? Then its not actually a steak, its more like a burger that is cooked in an onion based 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.

Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

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Pressure Cooker Salisbury Steak With Creamy Mushroom Gravy

Prep Time5

Cook Time10

Total Time15

Servings:

Calories: 265kcal

Author: Sam & Dom

Equipment

Electric Pressure Cooker
Plastic Spatula

Ingredients

Recipe Ingredients:

300 g /10.5oz Mushrooms
240 ml /1 Cup Mushroom Bone Broth
6 Large Garlic Cloves
1 Small Brown Onion
2 Tsp Salted Butter
3 Tbsp Coconut Milk
1 Tbsp Mustard Powder
1 Tsp Cayenne Pepper
Salt & Pepper

Salisbury Steak Burgers:

450 g /1lb Minced/Ground Beef
1 Tsp Tomato Paste/Puree
2 Tsp Mustard Powder
2 Tsp Smoked Paprika
Salt & Pepper

Instructions

Peel and thinly slice the garlic cloves. Place ½ in a mixing bowl and the other half in the pressure cooker. 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.
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.
Add half the butter to the pressure cooker and set the pressure cooker 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.
Slice the mushrooms into quarters and add them into the pressure cooker 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 pressure cooker. Place the raw onions on top and then the burgers on top of the onions and cook for 5 minutes on manual pressure. Use quick pressure release and remove the burgers. Use coconut milk to thicken the mushroom gravy and serve while still warm.

Notes

Spice. Cayenne pepper is too spicy for some people, if that someone is YOU then opt for doubling your paprika instead.

Gluten free. 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/cream cheese.

Nutrition

Pressure Cooker Salisbury Steak With Mushroom Gravy