Instant Pot Salisbury Steak Meatballs Recipe

4      Reviews by:    Celeste Carter   Instant Pot Salisbury Steak Meatballs Recipe uses olive oil, ground beef, egg, bread crumbs, pepper, garlic, stock, onion, mushrooms, and other ingredients in creating this tasty meatball recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:4 Nutrition facts:388 calories21.5 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   25 Minutes Total Time:   55 Minutes

INGREDIENTS

• 1.5 tbsp olive oil
• For beef meatballs:
• 1 lb ground beef
• 1 egg
• 1/3 cup Panko bread crumbs
• 1/2 teaspoon black pepper
• 1 teaspoon minced or crushed garlic
• To cook with the meatballs:
• 1/2 cup chicken or beef stock
• 1 medium onion, halved and sliced
• 2 cups mushrooms, fresh or canned, sliced
• For the gravy broth:
• 1 cup chicken or beef stock
• 2 tablespoons onion soup mix
• 1 tablespoon tomato paste
• 1 tablespoon Dijon or yellow mustard
• 1 tablespoon Worcestershire sauce
• To finish the sauce after cooking:
• 2 tablespoon all-purpose flour
• 4 tablespoons water

DIRECTIONS

• Combine the meatball ingredients in a bowl and mix with your hands. Roll into small meatballs and set aside. Turn the Instant Pot on and press the Sauté button twice or three times until it changes from Normal heat setting to More. This will get our pot hot for searing the meat. Allow about 2 minutes to heat up and add the oil. Add the meatballs and cook for 1-2 minutes on each side or until lightly browned. Remove meatballs to a plate.
• Deglaze the pot. Once you remove all the meatballs, change the Saute setting to Normal. Pour in half a cup of the stock and use a spatula to scrape every bit of cooked meat from the bottom. It is super important that you scrape all the bits and mix them into broth, so they don’t cause a BURN error. Press Cancel to stop the Saute process at this stage.
• Add sliced onions and mushrooms and stir well. Place the meatballs on top. Mix the remaining stock, onion soup mix, tomato paste, mustard and Worcestershire sauce in a bowl and pour over meatballs. No need to stir! Secure the lid on top, making sure the steam release valve is pointing to Sealing on older models. Select Pressure Cook for 10 minutes at HIGH pressure. Once the timer is done, use the Quick Release button/handle on top to release the pressure manually right away.
• Make the slurry. Combine the flour and water in a small bowl and whisk with a fork into a smooth slurry mixture. Set aside. You can do this a few minutes before the meatballs are finished pressure cooking. Finishing the gravy. Open the lid, remove the meatballs and while the sauce is still hot, pour in the slurry, stirring continuously. The gravy will thicken instantly. Return the meatballs and stir through or transfer to a bowl and pour the gravy on top. Sprinkle with parsley. Serve with mashed potatoes, roasted veggies, pasta or rice.

HOME