Salisbury Steak with Mushroom Gravy

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

One of the easiest ways to make classic Salisbury steak is with my quick and easy Salisbury Steak with Mushroom Gravy in the Instant Pot! This is an ultra-satisfying version of a family favorite dinner, and is perfect for busy weeknights. Ready in under 1 hour!

Homemade Salisbury Steak

If you’re looking for a hearty and wholesome dish, look no further than my family’s favorite Salisbury steak recipe! Complete with an easy, rich brown gravy that cooks all in the same pot, this dish makes the best comfort food.

I have tried making homemade Salisbury steak many ways, but my favorite is in the Instant Pot. It’s quick, easy, and delicious with a side of Steakhouse Mashed Potatoes.

Here’s what makes this a great Salisbury steak recipe:

• It’s gluten-free: by using coconut flour and no breadcrumbs, this recipe for Salisbury steak is completely gluten-free.
• It cuts down on carbs by using lean ground beef and lower carb ingredients.
• It’s made all in one pot: This is an Instant Pot recipe, so you’ll only have one dish to clean!

Don’t have an Instant Pot? Don’t worry! I’ll show you how to make Salisbury steak on the stove, too, using this same recipe.

What is Salisbury steak?

Put simply, Salisbury steak is a variety of hamburger steak, made using seasoned ground beef patties and a thick brown gravy often containing mushrooms and onions. Variations on Hamburg steak are popular in many countries, but Salisbury steak originates in America.

Salisbury Steak Ingredients

Beef Patties

• lean ground beef
• onion
• garlic powder
• egg
• Dijon mustard
• Worcestershire sauce
• coconut flour
• olive oil
• salt
• pepper

Gravy

• onion
• cremini mushroms
• heavy cream
• beef broth
• Worcestershire sauce
• xanthan gum (optional)
• salt
• pepper

How to Make Salisbury Steak

Instant Pot Instructions

1. In a large bowl, combine lean ground beef, half of a chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt.
2. Mix well, and then from into 4 large oval patties. Or, form 6 for smaller patties. Set your Instant Pot to sauté mode. Heat olive oil and brown the steaks for 1-2 minutes on each side.
3. Remove the steaks from the pan and set aside. Add half of a chopped onion and cook until translucent. Turn off sauté mode. Add cremini mushrooms, Worcestershire sauce, salt, and pepper to taste to the pot.
4. Place the steaks on top of the gravy ingredients in the pot. Replace the Instant Pot lid and set it to manual high pressure for 5 minutes. Make sure the vent is in the sealing position.
5. When 5 minutes are up, allow the pressure to release naturally for 10 minutes. Then, quick-release the pressure. Make sure to use a towel or oven mitt to cover your hand when releasing the pressure.
6. Open the lid, remove the Salisbury steaks, and set aside.
7. Optional Step: If using xanthan gum, remove 1 cup of liquid from the gravy in the pot and mix it with xanthan gum. Whisk well. Add the mixture back to the pot and stir until it thickens. Spoon the mushroom gravy from the pot on top of the Salisbury steak patties. Serve with mashed potatoes, rice, or egg noodles (optional), and enjoy!

Stovetop Instructions

Cooking Salisbury steaks on the stove will require additional liquid – about 2 cups of beef broth. You can use a low sodium variety.

1. Add lean ground beef, chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt to a large bowl.
2. Mix until combined, then form into 4 large oval patties (or 6 smaller patties). If desired, place patties in the refrigerator for about 15-30 minutes after shaping to help them keep their shape as they cook.
3. Heat oil in a large pan over high heat. Add the hamburger steaks (do not overcrowd the pan – cook in batches if necessary) and cook for 1 minute until browned on one side.
4. Gently flip the steaks and brown on the other side. Only cook until browned, then remove the patties to a plate and set aside.
5. If necessary, add additional oil to the pan. Add remaining chopped onion and cook until translucent. Add mushrooms and cook until browned, about 2-3 minutes.
6. Reduce the heat to medium and add beef broth, Worcestershire sauce, salt, and pepper to the mixture.
7. Add the hamburger steaks and any juices on the plate to the mixture. Cook about 6 minutes, until the beef is cooked through (the USDA recommends 160°F to 165°F – see our beef temperature chart) and the gravy has thickened somewhat.
8. Once cooked through, remove the steaks to a plate. Remove 1 cup of liquid from the gravy and mix it with xanthan gum (or cornstarch). Whisk well, then add the mixture back to the gravy and stir until it thickens. Spoon the gravy over the steaks.

Tips for Making Salisbury Steak

• Use lean ground beef: Lean ground beef is great for this dish as it contains less fat and produces less grease. However, you can also use an 80/20 mix or even ground turkey, if you prefer.
• Onion gravy: If you prefer, you can leave out the mushrooms and add additional onion to make an onion gravy.
• Natural release for Instant Pot: After cooking, allow your pot to naturally release any pressure for a few minutes. This will ensure your meat stays tender.
• Thicken the gravy: You can use xanthan gum or a cornstarch slurry (cornstarch mixed with a little bit of water) to thicken your gravy.
• Try out Salisbury meatballs: Instead of forming your beef into patties, try out a meatball version of this Salisbury recipe. You can use my Instant Pot Meatballs or Air Fryer Meatballs as a guide.
• Sear the patties first: Whether you’re making this dish in the Instant Pot or on the stove, Salisbury steak patties are always better when you sear them on both sides first. This greatly enhances the flavor of the dish.

FAQ

How to Store and Reheat

• Storing: Store your cooked Salisbury steak patties and gravy separately in two airtight containers. Place everything in the fridge for up to 4 days.
• Freezing: You can also store the cooked patties and gravy in the freezer for up to 3 months. Make sure to defrost both containers in the fridge before reheating.
• Reheat: Pop patties and gravy in the microwave for 1-2 minutes (or until cooked through), or in a large skillet on the stove. You can use unsalted butter or oil to prevent any sticking. Simmer everything on medium-high heat, or medium heat if it’s getting too hot.

What is the difference between Salisbury steak and hamburger steak?

The difference between Salisbury steak and a regular hamburger steak is simply the ingredients used to prepare the ground beef. Although both dishes are made with seasoned ground beef, Salisbury steak typically contains additional seasonings and ingredients that set it apart from a regular hamburger steak.

Instant Pot Beef Recipes

📋 Recipe

Print Recipe Pin Recipe

Salisbury Steak Recipe

One of the easiest ways to make classic Salisbury steak is with my quick and easy Salisbury Steak with Mushroom Gravy in the Instant Pot!

Prep Time15 minutes mins

Cook Time30 minutes mins

Additional Time10 minutes mins

Total Time55 minutes mins

Course: Instant Pot Beef Recipes

Cuisine: American

Keyword: instant pot salisbury steak, salisbury steak, salisbury steak recipe

Servings: 4 servings

Calories: 332kcal

Ingredients

Salisbury Steak Ingredients

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

• In a large mixing bowl, combine 1 pound lean ground beef, ½ medium chopped onion, 1 teaspoon garlic powder, 1 egg, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon coconut flour,⅓ teaspoon ground pepper, and ½ teaspoon salt.

  1 pound lean ground beef, ½ medium onion, 1 teaspoon garlic powder, 1 large egg, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, ⅓ teaspoon ground black pepper, 1 tablespoon coconut flour, ½ teaspoon salt

• Mix well, and then form into 4 large patties. Or, form 6 for smaller patties. Set your Instant Pot to saute mode. Heat 2 tablespoons olive oil and brown the steaks for 1-2 minutes on each side.

  2 tablespoons olive oil

• Remove the steaks from the pot and set aside. Add ½ medium chopped onion and cook until translucent. Turn off saute mode. Add ½ pound cremini mushrooms, ¼ cup heavy cream, 1 cup beef broth, 1 tablespoon Worcestershire sauce, and salt and pepper to taste to the pot.Place the steaks on top of the gravy ingredients in the pot. Replace the Instant Pot lid and set to manual high pressure for 5 minutes. Make sure the vent is in the Sealing position.

  ½ medium onion, ½ pound cremini mushrooms, ¼ cup heavy cream, 1 cup beef broth, 1 tablespoon Worcestershire sauce, Salt and pepper to taste

• When 5 minutes are up, allow the pressure to release naturally for 10 minutes. Then, quick-release the pressure. Make sure to use a towel or oven mitt to cover your hand when releasing the pressure.Open the lid and remove the Salisbury steaks to set aside.
• OPTIONAL STEP: If using xanthan gum, remove 1 cup of liquid from the gravy in the pot and mix it with ½ teaspoon xanthan gum. Mix well. Add the mixture back to the pot and stir until it thickens.  Spoon the mushroom gravy from the pot on top of the steaks. Serve, and enjoy!

  ½ teaspoon xanthan gum

Notes

Stovetop Instructions

Cooking Salisbury steaks on the stove will require additional liquid – about 2 cups of beef broth. You can use a low sodium variety.

1. Add lean ground beef, chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt to a large bowl.
2. Mix until combined, then form into 4 large oval patties (or 6 smaller patties). If desired, place patties in the refrigerator for about 15-30 minutes after shaping to help them keep their shape as they cook.
3. Heat oil in a large pan over high heat. Add the hamburger steaks (do not overcrowd the pan – cook in batches if necessary) and cook for 1 minute until browned on one side.
4. Gently flip the steaks and brown on the other side. Only cook until browned, then remove the patties to a plate and set aside.
5. If necessary, add additional oil to the pan. Add remaining chopped onion and cook until translucent. Add mushrooms and cook until browned, about 2-3 minutes.
6. Reduce the heat to medium and add beef broth, Worcestershire sauce, salt, and pepper to the mixture.
7. Add the hamburger steaks and any juices on the plate to the mixture. Cook about 6 minutes, until the beef is cooked through (the USDA recommends 160°F to 165°F – see our beef temperature chart) and the gravy has thickened somewhat.
8. Once cooked through, remove the steaks to a plate. Remove 1 cup of liquid from the gravy and mix it with xanthan gum (or cornstarch). Whisk well, then add the mixture back to the gravy and stir until it thickens. Spoon the gravy over the steaks.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 9g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 754mg | Potassium: 833mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg

Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me

Latest posts by Isabel Laessig (see all)