Instant Pot Salisbury Steak with Onion and Mushroom Gravy Recipe

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.