Pressure Cooker Salisbury Steak with Potatoes and Gravy

Somewhere online I found a recipe for Salisbury steak cooked in a pressure cooker and I saved it. I adjusted it to my own preferences and decided to make it last night. It was delicious!

Salisbury Steak Ingredients
1 lb lean ground beef
1/2 cup crushed saltine crackers
1 egg, slightly beaten
1 tsp seasoned salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 TBSP vegetable oil

Potatoes and Gravy Ingredients
1 3/4 cups water
2 tsp beef base (Better than Bouillon)
1 packet Beefy Onion soup mix
1/2 TBSP Worcestershire sauce
4 medium russet potatoes, peeled and cut into 4 wedges each
2 TBSP cornstarch
1/2 cup cold milk

In a large bowl, mix the ground beef, cracker crumbs, egg and seasonings until all of the ingredients are thoroughly blended. Shape the meat mixture into 4 oval patties, about 1 inch thick.

Heat the oil in the pressure cooker on saute and cook each patty until browned on all sides. Once the patties are finished browning, carefully remove the patties and wipe the excess oil from the pot with a papertowel, but leave the browned bits of food.

Continuing on saute, deglaze the pot by adding the water and the beef base. Next add the Worcestershire sauce and the onion soup mix and stir to combine. Then place the peeled potato wedges on the bottom of the pot in the liquid. Next, place the rack that comes with the pressure cooker on top of the potatoes. Carefully arrange the beef patties on the rack, making sure they are above the liquid. Cook on high pressure for 10 minutes. (Note: I would have liked the patties to have been a little more tender. I'm not sure if this was the hamburger I purchased or the cooking time. I'll need to look into this and possibly adjust something.)

Once your minutes are up, use the quick release method to depressurize. Carefully open the lid after the pressure drops and remove the patties and potatoes to a serving plate and keep warm.

When only the cooking liquid remains in the pot, select saute. Mix together the cornstarch and the milk. Pour the cornstarch mixture into the simmering cooking liquid and stir until combined and thickened. To serve, plate a patty along with a few potato wedges and drizzle gravy over the top. Enjoy!