Instant Pot Salisbury Steak Meatballs with Mushroom Gravy

2021-06-24
  • Yield: 6
  • Servings: 6
  • Prep Time: 20m
  • Cook Time: 30m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

    261
  • Carbohydrates

    14.7 g
  • Cholesterol

    98.8 mg
  • Fat

    8.7 g
  • Fiber

    1.6 g
  • Protein

    29.8 g
  • Saturated Fat

    6.0 g
  • Serving Size

    1
  • Sodium

    855.1 mg
  • Sugar

    2.7 g
  • Trans Fat

    3.5 g
  • Unsaturated Fat

    2.0 g
  • Potassium

    405.3 mg
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Instant pot Salisbury steak meatballs with mushroom gravy. Learn how to cook juicy and yummy meatballs with homemade mushroom gravy in an electric instant pot. I used Homemade Low-Sodium  Beef Stock, to make this recipe.

Instant Pot Salisbury Steak Meatballs with Mushroom Gravy

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Ingredients

  • To Make Beef Meatballs:
  • 1½ tablespoons olive oil
  • 1½ pounds (720 g) ground beef
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1/2 cup (125 ml) low-sodium beef stock
  • 1 medium yellow onion, peeled and sliced
  • 2 cups sliced mushrooms
  • To Make Gravy:
  • 1 cup (250 ml) low-sodium beef stockt
  • 2 tablespoons onion soup mix
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • For a Slurry:
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cold water

Method

Step 1

In a large mixing bowl, combine ground beef, egg, breadcrumbs, garlic, and seasoning. Using hands, mix well. Roll into small meatballs. Set aside.

Step 2

Heat the olive oil in an electric instant pot turned to the sauté mode. Working in batches, add meatballs and cook until lightly browned, for 1-2 minutes on each side. Remove cooked meatballs from the pot and transfer to a large plate.

Step 3

Pour the half of the stock into the cooker. Using a wooden spatula, scrape every bit from the bottom of the pot.

Step 4

Add sliced onion and mushrooms to the instant pot. Stir well. Top with cooked meatballs.

Step 5

In a medium mixing bowl, combine the remaining beef stock, onion soup mix, mustard, and Worcestershire sauce. Stir well and pour over meatballs.

Step 6

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 7

Meanwhile, prepare the slurry: In a small bowl, combine all-purpose flour and water. Mix until the flour dissolved completely.

Step 8

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove the meatballs from the cooker and transfer to a bowl. Pour the slurry into the pot and continue cooking, stirring continuously until the gravy will thicken.

Step 9

Pour the gravy over the meatballs. Serve with mashed potatoes.

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