Salisbury Steak with Onion Gravy


° cup of fresh breadcrumbs
° ¼ cup finely chopped onion
° 1 egg
° 1 teaspoon dried parsley
° 1 T Worcestershire sauce
° 1 clove garlic
° 1 pound beef
° ½ pound ground pork
° 2 tsp avocado oil
° 1 large onion, thinly sliced
° 1 (8 ounce) package sliced ​​cremini mushrooms
° ¼ cup dry red wine
° 2 cups of beef broth
° 1 tsp tomato puree
° 1 tsp salt
° ½ teaspoon ground black pepper
° 4 tablespoons beef broth
° 2 tablespoons cornstarch
*Step by step

Combine breadcrumbs, onion, egg, parsley, Worcestershire sauce and garlic in a large bowl. Mix well and add beef and pork. Mixing and form 8 equal portions. Place the patties on a plate, cover with plastic wrap and refrigerate for 1 hour. Take out of the refrigerator 30 minutes before cooking.
Turn on a multi-function pressure cooker (like Instant Pot®) and select the Saute function. Add the oil. Add patties in batches to avoid overloading the pot. Sauté 2 minutes on each side. Transfer the cooked patties to a plate. Add the onions to the pot and cook until golden, about 2 minutes. Add mushrooms and cook 2 minutes more.
Pour the wine into the pan and stir, scraping up any brown bits from the bottom. Add broth, tomato paste, salt and pepper; mix well. Return the cooked patties and any accumulated liquid to the pan and turn to coat.
Close and lock the lid. Select the high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Wait 10 to 15 minutes for the pressure to rise.
Release the pressure using the natural release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the cover.
Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add the mixture to the saucepan slowly, stirring constantly. Select the Sauté function; cook until thickened, about 5 minutes.

Enjoy !