Pressure Cooker Salisbury Steak

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground lamb
  • 1 lb Ground turkey

• Produce

  • 1 lb Baby portobello mushrooms
  • 1 tsp Basil
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Lg. onion
  • 1 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cup Beef stock

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tsp Worchestershire sauce

• Baking & Spices

  • 1 tbsp Corn starch
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/3 cup Bread crumbs

• Liquids

  • 2 tbsp Water

Found on happybellyfoodie.com

Description

Ingredients

• 1 lb ground turkey
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1/3 C bread crumbs
• 1 egg
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp worchestershire sauce
• 2 tbsp olive oil
• 1 lg onion, sliced
• 1 lb baby portobello mushrooms, stemmed and sliced
• 2 C beef stock
• 1 tbsp balsamic vinegar
• 2 garlic cloves, smashed
• 1 tbsp corn starch
• 2 tbsp cold water
• salt and freshly ground black pepper

Directions

• In a large bowl, combine the ground meat with the egg, bread crumbs, onion powder, garlic powder, basil, oregano, thyme and worchestershire sauce.
• Form 8 patties.
• Preheat the pressure cooker by pressing the saute button.
• Place the olive oil into the pot.
• When the unit is hot, add the patties, two at a time and brown on each side.
• Set the patties aside.
• Add the sliced onion to the pot and saute until the browned bits release.
• Add the mushrooms to the pot and saute another minute.
• Place the patties on top of the onion and mushrooms.
• Pour in the beef stock and add the garlic and balsamic vinegar.
• Place the lid on top of the unit and close to locked position.
• Turn the steam vent to closed position.
• Press the keep warm/cancel button.
• Press the manual button and adjust the time to 12 minutes.
• When the unit has pressure cooked and counted down to zero, carefully release the steam.
• Remove the patties, onions and mushrooms and place into a dish.
• Press the saute button.
• Combine the corn starch and cold water.
• Once the liquid in the pot begins to boil, whisk in the cornstarch mixture.
• Season with salt and freshly ground black pepper to taste.
• Turn the unit off and pour the gravy over the salisbury steaks.