INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY
Just like Mom used to make, but much faster.
Provided by Bren
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
- Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 13.4 g, Cholesterol 152.8 mg, Fat 34.5 g, Fiber 2.4 g, Protein 35.4 g, SaturatedFat 11.3 g, Sodium 1227.1 mg, Sugar 3 g
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