Instant Pot Salisbury Steak Meatballs with Mushroom Gravy
- Cuisine: American
- Course: Main Dish
- Skill Level: Expert
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- Yield: 6 servings
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Ready In: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.
