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4.88 from 24 votes

Salisbury Steak Meatballs Instant Pot

Salisbury Steak Meatballs in the Instant Pot is such good comfort food. Great served over mashed potatoes, pasta or rice.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner
Cuisine: American
Servings: 2
Calories: 340kcal
Author: Matt Freund



  • 1 Pound Ground Beef I used 80/20 Grass-fed Beef
  • 1/3 Cup breadcrumbs.
  • 2 tsp. Montreal Steak Seasoning
  • 1 Egg
  • 3 Tbsp. Milk or Cream I used Half and Half
  • 1 Splash of Worcestershire
  • 1 tsp. salt
  • 1 Tbsp. Olive Oil


  • 1 Onion diced
  • 1 1/2 Cups Beef Broth or Chicken Broth
  • 1 Tbsp. Cornstarch + 2 Tbsp. Water
  • 1/2 tsp. Salt
  • 1 Tbsp. Chopped Parsley


  • 8 oz. Macaroni
  • Enough water to cover macaroni by about 2 inches
  • 1 tsp. Salt
  • 1/2 tsp. Olive Oil


Prepare Macaroni

  • I put the meatballs over macaroni which I had already prepared, but now would be a good time to cook the macaroni. I cook the macaroni in the instant pot. I put in about a half 8 oz. of macaroni and cover the macaroni with about 1 to 2 inches of water and salt of the water with 2 teaspoons of salt and about 1 teaspoon of olive oil. Put the lid on the instant pot seal the valve and cook on HIGH pressure for 4 minutes. Do a manual pressure release immediately after cooking is complete. Have a rag handy just in case pressure valve spits a little bit. Draining macaroni.


  • In a bowl combine all your ingredients for your meatballs except the oil. Mix together with your hands until everything is incorporated. using a spoon scoop out enough to form a meatball about the size of a golf ball. Do this until you have used up all of the mixture. It’s somewhere around a dozen meatballs. Let meatballs sit for about 15 minutes to absorb moisture.
  • Push sauté on the instant pot until the more setting lights up. Once the instant pot screen reads “Hot” we are ready to start browning the meat balls. Add the tablespoon of olive oil. Then add the meatballs. If there’s not enough room doing and two batches. Do not crowd the meatballs during the browning process. Brown meatballs on all sides for about 3 Minutes. Once you have browned all the meatballs remove them from the instant pot.
  • Add onions to instant pot and Brown for about 4 Minutes. Deglaze instant pot with beef broth scraping bottom of pan with a spoon to get all the flavor bits.
  • Return meatballs to instant pot and be careful not to squish them. Put lid on Instant Pot and Seal valve. Push cancel on the instant pot and then push Meat Button and set timer for 5 minutes. When cooking time is complete do a natural release for 5 minutes then release pressure manually. Remove lid from Instant Pot.


  • In a small bowl mix together cornstarch and water and blend until smooth. Press cancel on Instant Pot and then press sauté button. Add cornstarch mixture into instant pot and stir slowly sauce should thicken almost immediately. Once sauce is thickened push cancel on the instant pot and then press the Keep Warm button. Your meatballs are now ready to be served. Serve over macaroni and top with chopped parsley.
  • Enjoy.


Calories: 340kcal