Easy Salisbury Steak Express Pressure Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 45 minutes
  • 11/2 pounds ground beef
  • 1 egg g
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons Worcestershire sauce, divided
  • 1 teaspoon ground mustard
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 1/2 cup sliced mushrooms
  • 1 can (about 14 ounces) beef broth
  • 1 can (101/2 ounces) cream of mushroom soup
  • 3 tablespoons ketchup
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • Chopped fresh parsley (optional)
  1. Combine beef, egg, bread crumbs, 1 teaspoon Worcestershire sauce and ground mustard in large bowl. Form into four 1-inch-thick oval patties. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker; heat oil on HIGH. Add patties; cook in two batches 4 minutes per side or until lightly browned. Remove to plate. Add onions to Cooking Pot; cook and stir 5 minutes or until softened. Stir in mushrooms; top with patties.
  2. Stir broth, soup, ketchup and remaining 1 teaspoon Worcestershire sauce in medium bowl. Pour mixture over patties. Secure lid. Press MEAT/STEW, set pressure to HIGH and time to 15 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  3. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove patties to serving plates. Stir cornstarch into water in small bowl; stir into liquid in Cooking Pot. Press BROWN/SAUTÉ; cook 1 minute or until thickened, stirring constantly. Serve over patties; garnish with parsley.
Express Pressure Cooker