Instant Pot Salisbury Steak with Onion and Mushroom Gravy

Ingredients

• 0.25 cups fresh bread crumbs
• 0.25 cups finely diced onion
• 1 egg
• 1 teaspoon dried parsley
• 1 teaspoon Worcestershire sauce
• 1 clove garlic , minced, or more to taste
• 1 pound ground beef
• 0.5 pounds lean ground pork
• 2 tablespoons avocado oil
• 1 large onion , thinly sliced
• 1 package sliced cremini mushrooms , 8 ounce
• 0.25 cups dry red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 4 tablespoons beef broth
• 2 tablespoons cornstarch

Instructions

1. 1

   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.

2. 2

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil. Add patties in batches to avoid overcrowding the pot. Sauté 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.

3. 3

   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.

4. 4

   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.

5. 5

   Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

6. 6

   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.