Pressure Cooker Salisbury Steak Recipe2021-07-21
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7 g
Trans Fat4 g
Unsaturated Fat1.2 g
Pressure cooker Salisbury steak recipe. Ground beef patties with mushroom gravy cooked in a pressure cooker. The pressure cooking method presents a juicy and tender, fork-tender deliciousness. There’s no need to worry about the weight of Salisbury steak, either.
What is a Salisbury steak?
Salisbury steak is a British dish consisting of a beef steak coated with breadcrumbs, and fried onions and served in gravy.
Salisbury steak is one of the most popular dishes in Britain. It is also known as London broil in the United States and Canada. The dish was first created by Wilfred Rhodes, an English chef who worked at the Savoy Hotel in London.
The dish consists of a beef steak coated with breadcrumbs, and fried onions, and served in gravy. The name comes from the city of Salisbury, England where it was invented.
What are the Benefits of Using a Pressure Cooker for Salisbury Steaks?
keywords: rapid cooking speed, greater efficiency in terms of time, reduced cooking time and energy consumption
Pressure cookers are a great way to achieve the desired results in a shorter time span. The cooking process is faster, and the dish comes out tasting better.
Pressure cookers are not just limited to meat dishes. They can be used for any type of dish that needs high-pressure cooking. It is also a good way to make soup, rice, and vegetables taste better than ever before.
Pressure cooker recipes require less oil and water when compared to other methods of cooking such as boiling or steaming. This means that pressure cookers use less fuel in terms of energy consumption as well as save time on dishes that need to be cooked quickly.
Pressure Cooker Salisbury Steak Recipe
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- 1/2 pound (240 g) sliced musjrooms
- 1/2 of yellow onion, peeled and sliced
- 1½ cups (375 ml) low-sodium beef broth
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) Dijon mustard
- 2 tablespoons (30 ml) chopped fresh parsley
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tablespoons (30 ml) cornstarch
- 1/4 cup (60 ml) water
- For Beef Patties:
- 1½ pounds (720 g) lean ground beef
- 1 egg yolk
- 1/3 cup (80 ml) Panko breadcrumbs
- 3 tablespoons (45 ml) milk
- salt and freshly ground black pepper, to taste
In a 6-quart (6L) electric instant pot, combine onions and mushrooms. Stir well.
In a large mixing bowl, combine all beef pattie ingredients. Stir well, then form six patties. In a large nonstick skillet, heat olive oil over medium heat. Add patties and brown on both sides for about 3 minutes per side.
Remove browned beef patties from the skillet. Layer over the mushroom mixture in the pot. In a medium mixing bowl, combine the remaining ingredients, except cornstarch and water. Mix well, then pour over patties.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked beef patties and transfer them to a serving plate.
Switch the cooker mode to sauté. In a small mixing bowl, combine cornstarch and water. Mix until cornstarch is dissolved completely. Stir the cornstarch mixture into the cooking liquid and cook for a further 5 minutes or until the liquid is thickened. Add beef patties back to the sauce and stir well to coat with the gravy.
Transfer Salisbury steak to serving plates. Pour the gravy over. Serve over mashed potatoes.