Name: Instant Pot Salisbury Steak
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 Servings
Cuisine: American
Ingredients: 2 cubed steaks; 1 can cream of mushroom soup; 12 baby portabella mushrooms; 2 tablespoons Worcestershire sauce; 2 cups beef broth; Seasoning Blend

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Instant Pot Salisbury Steak

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Ingredients

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Instructions

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Instructions

Combine the broth, Worcestershire, and cream of mushroom soup in the instant pot.

Season Steak with House Seasoning Blend and add to pot with mushrooms. Close the lid and seal the pressure valve.

Cook on high pressure for 7 minutes

Once finished, release pressure valve manually and remove lid.

Remove the steaks and serve over rice, noodles or mashed potatoes.

Pour gravy over steaks and side. If gravy needs thickening, stir flour or cornstarch in one tablespoon at a time until desired thickness is achieved

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Tips & Tricks (5)

Pat Dry for Better Browning 🧊
Pat the cubed steaks completely dry with paper towels before the Instant Pot sauté function to ensure proper browning and a flavorful crust that won't steam.
Sear Before Pressure Cooking 🔥
Use the sauté function to quickly brown the steaks on both sides before adding liquid—this Maillard reaction builds rich, savory depth that elevates the entire dish.
Slice Mushrooms Uniformly 🍄
Cut baby portobellas into consistent quarter-inch slices so they cook evenly and release their umami flavors at the same rate, preventing some from becoming mushy.
Deglaze with Broth Properly 💧
After searing, deglaze the pot with beef broth using a wooden spoon to scrape up browned bits—this fond dissolves into the sauce and intensifies the overall flavor profile significantly.
Quick Release with Caution ⚡
Use controlled quick release after cooking to prevent the cream-based sauce from splattering, then stir gently to incorporate the mushroom soup and Worcestershire sauce without breaking down the meat.