This is a one-pot meal I made in the pressure cooker in 8 minutes of cooking time!


When ground beef goes on sale, I like to stock up and freeze in 1 pound packages.


The main reason I organize our recipes by the type of ingredient (i.e., ground beef) used is so that when it comes to meal time - the only real prep-ahead task I have to worry about is pulling something from the freezer to thaw overnight in the fridge. 


Then when it comes time to decide what to make - I go to find that particular ingredient (i.e., ground beef) and get to cooking.


I have a small white board that I keep my “inventory” on so I know what I have on hand to use in the freezer!


OK ... Recipe ... it mostly comes from Miss Vickie’s Big Book of Pressure Cooker Recipes.  Her recipe is called Salisbury Steaks with Mushroom Gravy and Dilled New Potatoes. 


I revised the recipe by adding in a variety of seasonings to the beef plus I adapted the recipe to our tastes and what we had on hand (no new potatoes, only russets) and omitted the mushrooms and dill-butter on potatoes.


Revised Recipe:


Steaks ...


  1. -1 pound ground beef

  2. -1 onion chopped finely

  3. -1/2 cup dry cracker crumbs (I used saltines)

  4. -1 large egg, slightly beaten

  5. -1 teaspoon seasoned salt

  6. -1/2 teaspoon pepper

  7. -1/2 teaspoon onion powder

  8. -1/2 teaspoon garlic powder

  9. -1/2 teaspoon ground celery seed

  10. -1/4 teaspoon cayenne pepper


Potatoes & Gravy ...


  1. -2 tablespoons oil

  2. -1 (14oz) can beef broth (I used 1 3/4 cup water + 3 teaspoons beef base)

  3. -2 tablespoons Worcestershire sauce

  4. -1 (1oz) packet dried onion soup mix

  5. -2 - 3 medium russet potatoes, peeled and cut in wedges

  6. -2 tablespoons cornstarch

  7. -1/2 cup cold milk


Directions:


In a large bowl, mix the ground beef, onions, cracker crumbs, egg and seasonings with your hands until all the ingredients are thoroughly blended. 


If you don’t want to get your hands dirty - place all the ingredients in a large plastic zipper bag, close the bag and knead the mixture until mixed.


Shape the meat mixture into 4 oval patties, about 1 inch thick.  You’ll need the oval shape to fit all 4 in the cooker in 1 layer.


I re-use the meat trays I sometimes get from the store - You can sanitize them in the dishwasher and surprisingly they hold up beautifully!


Heat the oil in the pressure cooker over medium-high heat, and cook each patty until browned on all sides.  If any of the onions “fall out” of the patty, it’s ok, you can leave them in the pot or carefully try to remove them.


Once the patties are finished browning, I pour off the excess oil, but leave the browned bits of food.


Continuing on medium-high heat, deglaze the pot by adding the water and beef base (or beef broth).  Scrape up the browned bits of food.


Add the Worcestershire sauce and the dried onion soup mix.  Stir to combine.


Then add the peeled potato wedges to the bottom of the cooker.


Next, place the rack that comes with the pressure cooker on top of the potatoes.  * Mine becomes a rack when I invert it from the steaming basket and don’t use the small stand used when steaming.


Carefully arrange the beef patties on the rack, making sure they are above the liquid.


Lock the pressure cooker lid in place.  Bring to high pressure over high heat.  Immediately reduce the heat to the lowest possible setting to stabilize and maintain pressure.  Cook for 8 minutes.


Once the 8 minutes are up, use the quick release method to depressurize.  Carefully open the lid after the pressure drops.


Then carefully remove each patty to a serving plate and then remove the potatoes to keep warm as well.


Turn the heat on to medium when just the cooking liquid remains in the pot.


Then thicken the cooking liquid to turn it into a gravy.


Do this by mixing together 2 tablespoons of cornstarch into 1/2 cup of cold milk to make a slurry.


Add the slurry to the barely simmering cooking liquid and stir until combined and thickened.  This should not take long.  If you want it thicker - mix additional cornstarch into milk and repeat.  You don’t have to use milk - you could use water if you like.  I like the creamy color that milk adds and the additional richness!


Adjust seasonings to taste.  Off the heat, you could also add in a spoonful or so of sour cream for rich tanginess.


To serve - I plated 1 salisbury steak on a plate along with a few potato wedges ... and drizzled the gravy over the top.  I think it’s prettier than just passing the gravy at the table - but you could certainly pass extra gravy for those who might like it.


The potatoes are just delicious cooked in the beef broth, Worcestershire sauce and onion soup mix.  They have incredible flavor on their own - so you might be surprised at how little gravy your potatoes will actually need.  We didn’t use any butter or added salt.


Refrigerate the leftovers separately.  Unless you are making a little lunch to take to work - then “plate” the meal so it reheats with the gravy included.


We were surprised at how much gravy we had leftover - and it kept in the refrigerator like a dream.  You could use the extra gravy to serve with another meal you have planned for later in the week!


... Like maybe a hot, open-faced roast beef sandwich with mashed potatoes!


I’m just sayin’ ... you can get a lot of delicious mileage out of this recipe - and keep your food budget in check during the holiday season!


ENJOY!!!