I love when I am perusing social media and I come across a recipe that sounds easy and delicious. I was scrolling through Insta this week and saw an Instant Pot picture for Salisbury meatballs. Checked out the recipe and it looked super easy PLUS I already had all the ingredients AND needed a recipe for Thursday's dinner. Winner, winner MEATBALL dinner! You can find the original recipe HERE!
Instant Pot Salisbury Meatballs
1 lb ground beef
1 egg
1/4 cup panko breadcrumbs (any are fine)
salt and pepper
2 1/2 cups beef broth
1 onion, sliced
8 ounces sliced mushrooms
1 packet onion soup mix
1 tbs tomato paste
2 tbs Dijon mustard
***EQUIPMENT NEEDED: pressure cooker
Start saute function on pressure cooker. Heat up 2 tbs olive oil. Meanwhile mix together ground beef, egg, breadcrumbs, and salt & pepper. Form into golf ball size meatballs. Saute meatballs in olive oil until browned on all sides, about 5 minutes. Remove meatballs. Deglaze bottom of pot with 1/2 cup beef broth. Stir in remaining broth, tomato paste, and Dijon. Stir in onion soup mix and fresh onions. Place meatballs back in, top with mushrooms. Place lid on pressure cooker and set to high manual pressure for 10 minutes. Once pot comes to pressure, then has its 10 minute cook time, do a quick release when 10 minutes is up. If you like a thicker gravy, feel free to make a cornstarch slurry and stir it in and cook for 5 minutes on the saute function on high. We served ours with some cheesy mashed potatoes. Yum - Enjoy!
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