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