Instant Pot Salisbury Steak Meatballs with Mushroom Gravy are a comforting, flavorful one-pot meal that’s ready in under an hour. Combining juicy ground beef meatballs with a rich, creamy mushroom gravy, this dish satisfies hearty appetites while being surprisingly easy to prepare. Perfect for busy weeknights, this recipe uses the Instant Pot to save time and effort without sacrificing depth of flavor. The savory combination of garlic, onion, and Worcestershire sauce accentuates the tender meatballs, while the gravy brings everyone back for seconds. Let’s dive into this satisfying, crowd-pleasing recipe that’ll quickly become a household favorite!
Why You’ll Love This Recipe
- Speed & Simplicity: From prep to table in about 50 minutes—no need for multiple pans or stages.
- Flavor-Packed Gravy: The umami-rich mushroom gravy drenches every meatball in cozy goodness.
- One-Pot Dinner: Minimal cleanup, make-ahead friendly, and adaptable to various sides.
- Customizable: Easy tweaks for gluten-free, paleo, or whole30 diets—without missing out on taste.
Ingredients
Here’s everything you need to recreate this family favorite:
Meatballs
- 1½ tbsp olive oil
- 1½ lbs (0.7 kg) lean ground beef
- 1 large egg
- ½ cup Panko (or gluten‑free) bread crumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp minced or crushed garlic
To cook with meatballs
- ½ cup low‑sodium chicken or beef stock
- 1 medium onion, halved and sliced
- 8 oz (2 cups) sliced mushrooms
Gravy broth
- 1 cup low‑sodium chicken or beef stock
- 2 tbsp onion soup mix (or onion powder)
- 1 tbsp tomato paste
- 1 tbsp Dijon or yellow mustard
- 1 tbsp Worcestershire sauce (or coconut aminos for paleo)
Slurry (to thicken)
- 2 tbsp all-purpose or gluten-free flour (or tapioca/arrowroot)
- 4 tbsp water
Step-by-Step: How to Make Instant Pot Salisbury Steak Meatballs with Mushroom Gravy
- Prep meatballs
- Mix the ground beef, egg, Panko, salt, pepper, and garlic until well combined.
- Roll into 1½–2″ meatballs and set aside.
- Sear meatballs
- Set Instant Pot to Sauté (More); heat for ~2 minutes.
- Add olive oil, brown meatballs in batches for 1–2 minutes per side.
- If browning too fast, switch to Normal Sauté.
- Remove browned meatballs to a plate.
- Deglaze pot
- Switch Sauté to Normal; pour in ½ cup stock.
- Scrape bottom to loosen browned bits—avoiding BURN error.
- Press Cancel once deglazed.
- Add veggies and meatballs
- Add sliced onions and mushrooms; stir.
- Nestle browned meatballs on top.
- Add gravy broth
- Whisk together 1 cup stock, onion soup mix, tomato paste, mustard, Worcestershire.
- Pour mixture over meatballs; don’t stir.
- Pressure cook
- Seal lid and set to Pressure Cook/Manual High for 10 minutes.
- It will take ~5–7 minutes to build pressure, then cook time begins.
- Release pressure & make slurry
- After cooking, perform a Quick Release immediately.
- In the meantime, whisk together the flour (or alternative) and water until smooth to create a slurry.
- Thicken gravy
- Remove meatballs to a plate.
- Pour slurry into hot gravy, stirring until thickened.
- Return meatballs to the pot, coating them in the rich sauce.
- Garnish with parsley, if desired.
- Serve
- Pairs wonderfully with mashed potatoes, roasted veggies, pasta, or rice.
Helpful Tips
- Browning tip: Don’t overcrowd the pot. Brown meatballs in batches for better crust.
- Deglazing: Essential to avoid burn errors—scrape up all stuck bits.
- Thickness adjust: Gravy can thicken quickly; whisk slowly and check consistency before adding all slurry.
- Reheat slowly: Use the Sauté (Normal) setting while stirring to prevent burning and keep the texture creamy.
- Flavor boost: Add freshly chopped parsley or chives right before serving for freshness.
Substitutions And Variations
- Gluten‑free: Use gluten-free bread crumbs and flour or arrowroot for the slurry.
- Paleo / Whole30: Skip crumbs; replace slurry with arrowroot or tapioca. Swap onion soup mix for onion/garlic powder. Use coconut aminos in place of Worcestershire.
- Lower sodium: To cut down on sodium, opt for low-sodium broth and consider omitting the onion soup mix.
- Vegetarian conversion: Substitute ground beef with plant-based ground or lentil-based meatballs. Use vegetable broth and omit Worcestershire.
- Spicy twist: Add ½ tsp cayenne to meatball mixture or 1 tsp hot sauce in gravy.
Storage Instructions
- Refrigerate: For storage, place in an airtight container and refrigerate for up to 3–4 days.
- Freeze: Prepare the meatballs and gravy ahead of time; store in the fridge for 3–4 days or freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: To reheat, use the Sauté function on the Instant Pot or warm in a saucepan over medium heat while stirring until hot.
Nutritional Information
Per serving (makes 6): Calories 320 • Carbs 14 g • Protein 28 g • Fat 17 g (Sat 6 g) • Cholesterol 103 mg • Sodium 884 mg • Potassium 654 mg • Fiber 1 g • Sugar 3 g • Calcium 46 mg • Iron 4 mg
These meatballs offer a balance of protein and carbs, while delivering rich flavor without deep frying. Nutritional values are approximate; adjust based on ingredients and serving size.
Serving Suggestions
- Classic pairing: Mashed potatoes for comfort food bliss.
- Starch alternatives: Egg noodles, rice, or creamy polenta.
- Add greens: Serve with roasted broccoli, green beans, or a crisp side salad.
- Breadlover: Soft dinner rolls soak up every drop of that mushroom gravy.
Frequently Asked Questions About Instant Pot Salisbury Steak Meatballs
Can I make this recipe ahead and reheat later?
Absolutely! Prepare the meatballs and gravy ahead of time; store in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently in a saucepan on medium heat or use the Sauté function of your Instant Pot, stirring until warmed through.
What if I don’t have an Instant Pot—how can I make this stove-top?
No problem! Brown meatballs in a Dutch oven or large skillet. Remove, sauté onions and mushrooms, then pour in ½ cup of broth to deglaze the pot. Add gravy broth, return meatballs, simmer covered over low heat for 15–20 minutes. Thicken with slurry and serve.
Can I use a different meat, like turkey or pork?
Yes! Ground turkey or pork both work. Lean ground turkey may need extra moisture—add a splash of stock or an egg white to your meatball mix. Pork adds richness; adjust seasonings accordingly.
How do I prevent the Instant Pot burn message?
Always deglaze thoroughly after searing—scrape the browned bits off the bottom with ½ cup stock. That sticky residue is the main culprit. Press Cancel, then layer vegetables and meatballs before adding gravy broth.
Can I make this dairy-free?
Yes! No dairy in the meatballs or gravy. Just ensure that your gravy optional add-ons (like butter) are avoided. Use gluten-free or paleo flour alternatives if needed.
Conclusion
Instant Pot Salisbury Steak Meatballs with Mushroom Gravy are a comforting, crowd‑pleasing dinner that’s both easy to make and full of flavor. From the tender, savory meatballs to the luscious mushroom gravy, every bite feels cozy and satisfying. Cleanup is a breeze since it’s all done in one pot. I truly enjoy this recipe for how quickly it comes together yet tastes like a Sunday‑night classic. Thank you for trying it out—I’m confident it’ll become your go-to for fuss‑free, delicious meals. Wishing you happy cooking, warm moments at the table, and many more shared meals in our wonderful food-loving community. Enjoy!
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Instant Pot Salisbury Steak Meatballs with Mushroom Gravy
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Instant Pot Salisbury Steak Meatballs with Mushroom Gravy are a cozy, one-pot dinner made with juicy beef meatballs and rich, savory gravy. Perfect for busy weeknights, this hearty meal pairs well with mashed potatoes, rice, or noodles. Quick to make and packed with flavor—save this recipe for an easy family favorite!
Ingredients
For the Meatballs:
1½ tbsp olive oil
1½ lbs lean ground beef
1 large egg
½ cup Panko breadcrumbs (or gluten-free option)
1 tsp salt
½ tsp black pepper
1 tsp minced garlic
To Cook with Meatballs:
½ cup low-sodium chicken or beef broth
1 medium onion, halved and sliced
2 cups sliced mushrooms (8 oz)
For the Gravy Broth:
1 cup low-sodium chicken or beef broth
2 tbsp onion soup mix (or 2 tsp onion powder + 1 tsp garlic powder)
1 tbsp tomato paste
1 tbsp Dijon or yellow mustard
1 tbsp Worcestershire sauce (or coconut aminos)
Slurry to Thicken:
2 tbsp all-purpose or gluten-free flour
4 tbsp water
Instructions
- Prep meatballs
- Mix the ground beef, egg, Panko, salt, pepper, and garlic until well combined.
- Roll into 1½–2″ meatballs and set aside.
- Sear meatballs
- Set Instant Pot to Sauté (More); heat for ~2 minutes.
- Add olive oil, brown meatballs in batches for 1–2 minutes per side.
- If browning too fast, switch to Normal Sauté.
- Remove browned meatballs to a plate.
- Deglaze pot
- Switch Sauté to Normal; pour in ½ cup stock.
- Scrape bottom to loosen browned bits—avoiding BURN error.
- Press Cancel once deglazed.
- Add veggies and meatballs
- Add sliced onions and mushrooms; stir.
- Nestle browned meatballs on top.
- Add gravy broth
- Whisk together 1 cup stock, onion soup mix, tomato paste, mustard, Worcestershire.
- Pour mixture over meatballs; don’t stir.
- Pressure cook
- Seal lid and set to Pressure Cook/Manual High for 10 minutes.
- It will take ~5–7 minutes to build pressure, then cook time begins.
- Release pressure & make slurry
- After cooking, perform a Quick Release immediately.
- In the meantime, whisk together the flour (or alternative) and water until smooth to create a slurry.
- Thicken gravy
- Remove meatballs to a plate.
- Pour slurry into hot gravy, stirring until thickened.
- Return meatballs to the pot, coating them in the rich sauce.
- Garnish with parsley, if desired.
- Serve
- Pairs wonderfully with mashed potatoes, roasted veggies, pasta, or rice.
Notes
For Paleo/Whole30: Replace Panko with almond meal or tapioca. Use coconut aminos and arrowroot for gravy.
Use gluten-free breadcrumbs and flour for a gluten-free version.
Don’t skip deglazing—it prevents burn errors in the Instant Pot.
Gravy thickens quickly—add slurry slowly and stir continuously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6th of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 884 mg
- Fat: 17g
- Protein: 28g