Instant Pot Salisbury Steak – THM S, Low Carb

Instant Pot Salisbury Steak is Quick and Easy

Instant Pot Salisbury Steak is a family pleasing comfort food. It’s a quick and easy main dish in the electric pressure cooker!
My husband, Richard, loves this meal made with whipped cauliflower and a steamed green vegetable. The men in our lives seem to just love these hearty, comfort food meals.

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Great Sides to Go with Instant Pot Salisbury Steaks

Asparagus doesn’t fair well when cooked in the Instant Pot. It always seems to over cook since as the pot comes to pressure it is also cooking your food.  I generally steam it gently on the stove top with an inch of water underneath a steamer basket for 2 to 3 minutes. Another option is to saute your asparagus in a skillet with butter.  Another great side with this meal are the Green Fries, page 218 in the THM Cookbook – Eat up, Slim Down.

Pairing Instant Pot Salisbury Steaks with Fauxtatoes

We like a like and fluffy mashed cauliflower with the Instant Pot Salisbury Steaks. I love the recipe found at Oh Sweet Mercy  – Amazingly Fluffy, Creamy Mashed Fauxatoes. This recipe sold my family on cauliflower mash instead of white mashed potatoes!

Tools and Ingredients used in Instant Pot Salisbury Steaks

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Instant Pot Salisbury Steak - THM S, Low Carb

 

Author: Carey

Nutrition Information

• Serves: 4

• Calories: 497

• Fat: 35g
• Carbohydrates: 7g
• Sodium: 630mg
• Fiber: 1g
• Protein: 38g
• Cholesterol: 174mg

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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Instant Pot Salisbury steak will please the entire family. A quick and easy comfort food.

Ingredients

• 1 pound ground beef, lean
• ⅓ cup pork rinds (ground)
• ¼ teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 1 whole egg (large)
• 1 whole onion (large, sliced ¼" thick)
• 1 tablespoon ghee
• 8 ounces mushrooms (sliced ⅓-inch thick)
• 1 cup beef broth
• ½ teaspoon xanthan gum

Instructions

1. Instant Pot Instructions:
2. Set instant pot to saute and allow to heat until it reads hot.
3. Mix ground beef, ground pork rinds, pepper, garlic powder, onion powder, Worcester sauce and egg. Shape into 4 oval patties about ¾ inch thick.
4. Drop ghee into instant pot liner, swirl to cover the bottom. Add patties and brown on each side. About 3 minutes per side; once brown remove to a plate.
5. Add onion to the pot and saute for about 3 minutes until they start to soften. Use ⅓ cup of broth to de-glaze the liner, scraping up all the brown bits into the broth. Add remaining broth, then sliced mushrooms
6. Place patties on top of the onions, mushrooms and broth. Be sure to include any juices from the plate.
7. Place cover on the Instant Pot, lock into place. Turn vent to sealing. Set the pot using either manual or pressure cook button and adjust time to 4 minutes. Allow the pressure to naturally release for 5-10 minutes, then vent.
8. After the pot releases all the pressure remove the patties to a serving platter, tent to keep warm. Set pot to saute; slowly add while whisking xanthan gum into the sauce to thicken. Serve sauce over patties.

Stove Top Instructions:

1. Mix ground beef, ground pork rinds, pepper, garlic powder, onion powder, Worcester sauce and egg. Shape into 4 oval patties about ¾ inch thick.
2. Place ghee to a 10 inch skillet, melt. Add patties, cook over medium heat, about 3 minutes per side.
3. Add onion, broth and mushrooms. heat to a boil, reduce heat. Cover and simmer 10 minutes.
4. Remove the patties to a serving platter, tent to keep warm. Turn up heat to a fast simmer; slowly add while whisking xanthan gum into the sauce to thicken. Serve sauce over patties.

Notes:

1. If you are a DTS (Drive Thru Sue) you can substitute a 4 ounce can of mushroom stems and pieces, drained for the fresh mushrooms. Add them after the meat has been pressured cooked. The canned mushrooms can be added with the onion when doing the stove top instructions.
2. If you don't have ghee you can used refined coconut oil which has no coconut taste.

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