Salisbury Steak Meatballs-Instant Pot
If you don’t have an Instant Pot RUN to the store or just click on Amazon and get one. If you have one but have been afraid to take yours out of the box and use it find a friend to hold your hand and get started TODAY! For instance, this Salisbury Steak Meatballs recipe was ideal for this busy day.
I have been trying to use up what’s in my freezer and I had plenty of ground beef. So, it is perfect for this Salisbury Steak Meatballs recipe. I will be doing a post soon about Freezer Cooking. Meaning I had no room left in my freezer, so I had to get busy cooking. I felt like I had neglected my Instant Pots lately, so this was the perfect recipe. This recipe was adapted from Skinnytaste.
For this meal I wanted to use the asparagus before it went bad. I just used a bit of olive oil, salt and pepper and popped it into the air fryer. It was almost 100′ today too hot to light the oven. The air fryer is the perfect cooking tool for hot days like these. I used my 6qt Instant Pot to make the mashed potatoes. You can find the recipe here and I made the Salisbury Steak Meatballs in my 8qt Instant Pot.
Salisbury Steak Meatballs-Instant Pot
Equipment
- Instant Pot
Ingredients
- 2 tsp olive oil -divided
- 1/2 cup onion diced
- 1 lb ground beef
- ⅓ cup seasoned bread crumbs
- 1 egg beaten
- 2 tbsp tomato paste-divided
- kosher salt
- pinch black pepper
- 1 tbsp all purpose flour
- 1 tsp red wine vinegar
- 2 tsp Worcestershire
- 1/4 tsp mustard powder
- 5 oz mushrooms-sliced (I used more)
- 1 1/4 cup beef broth-divided
- chopped parsley-garnish
Instructions
- Chop fine 1oz mushrooms and and set aside.
- Heat Instant Pot using the saute function, add 1 tsp oil and cook until golden brown about 4-5 minutes.
- In a large bowl, combine the sautéed onions with the ground beef, chopped mushrooms, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup beef broth, 3/4 tsp salt and pepper.
- Gently shape into 20 meatballs about the size of a golf ball.
- In a small bowl, stir 1 cup beef broth into the flour until smooth. Mix in remaining tomato paste, vinegar, Worcestershire and mustard powder. Set aside.
- Heat the Instant Pot on sauté and add remaining oil and brown the meatballs in batches to not overcrowd the pot about 2 minutes then turn and do the other side. If the meatballs don't turn easily its not ready to be turned.
- Add the mushrooms, 1/8 tsp. salt and black pepper to the pot with the meatballs then pour the broth/flour sauce over the meatballs. Ste Instant Pot to manual, set the Instant Pot to sealing and cook on high pressure for 10 minutes. Let the pressure release on its own (NR or natural release. Garnisg with parsley.