Instant Pot Keto Salisbury Steak Recipe

Instructions

Heat the avocado oil in an 6-quart (6 L) electric instant pot turned to the sauté function.

Add chopped onions and cook, stirring occasionally, until golden.

Remove cooked onions from the pan and measure 1/2 cup to add to Salisbury patties.

In a large mixing bowl, combine ground beef, egg, garlic, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce,  1 tablespoon beef broth, 1 tablespoon tomato paste, mustard powder, salt, black pepper, 1/2 cup cooked onions, and breadcrumbs. Mix well.

Form into 8 patties. Heat a little avocado oil in the pressure cooker turned to the sauté function.

Add patties and cook, turning once, until browned on both sides. Remove browned patties from the pot and set aside.

Pour in 2 cups beef broth to the instant pot. Deglaze the bottom of the cooker well, so that nothing is left sticking to the base.

Add the remaining ingredients to the pan, except mushrooms, cornstarch, and water. Stir well to combine. Return cooked patties to the cooker.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Remove cooked patties, set aside and cover with aluminum foil.

In a small mixing bowl, combine cornstarch and water. Mix until cornstarch has dissolved completely. Add the cornstarch mixture to the gravy and  stir well.

Mix in sliced mushrooms and simmer, stirring occasionally, until the gravy has thickened and mushrooms are cooked.

Remove the foil from the patties. Pour the gravy over. Serve hot.