That first hiss from the cooker tells you something good is happening. You hear that soft, steady valve hiss and you can't help but feel a little buzz of excitement. It 27s like your kitchen just whispered that dinner 27s gonna be great tonight.
When you press the quick release after the timer 27s up, you notice the float valve drops, and that 27s your green light. The tender pull on your fork confirms it. Dang, this hamburger steak isn 27t just cooked, it 27s ready for your plate with a gravy that 27s thick and saucy. You sense some serious comfort coming your way.
Cooking with the pressure cooker feels real good when time 27s tight and your cravings are loud. You recall the smoky sear on the outside of the patties, then the juicy, soft inside. The caramelized onions swimming in that beefy gravy kinda feel like a hug in every bite, and you know this recipe 27s gonna be your go-to for simple, satisfying meals.
What Makes Pressure Cooking Win Every Round
- Fast: You get dinner done way quicker than oven or stove alone. Try these delicious pressure cooker recipes for more time-saving meals.
- Juicy: The sealed pot keeps moisture right where it should be, locking in the meat juices as you cook.
- Flavor Locked In: The steam seals in all those tasty juices and spices. For tips, see our pressure cooker safety tips.
- Hands-off: Once you set the timer and hear the hiss, you 27re mostly free to do other things.
- Consistent: The float valve and pressure settings help you nail cook times every time.
- Less Mess: One pot does it all, so cleanup 27s quicker too.
- Versatile: Great for meats, veggies, stews, and yep, even this hamburger steak with gravy.
Everything You Need Lined Up
- 2 Tablespoons olive oil to get that perfect sear on the patties.
- 1 ½ lbs. ground beef, around 85% lean for juicy but not too fatty burgers.
- 4 Tablespoons frozen butter, shredded to melt evenly into the meat.
- ½ cup yellow onion, very finely minced to mix into the patties.
- 2 teaspoons yellow mustard for a bit of tang right in the meat.
- 3 teaspoons Worcestershire sauce to boost that savory, umami flavor.
- 3 cloves garlic, minced to pack in some punch.
- Salt and pepper to taste, gotta season well!
- 2 yellow onions, sliced nice and thin into ¾ inch strings for caramelizing.
- 3 Tablespoons cold unsalted butter, split for searing and onion caramelizing.
- 1 cup chicken broth plus 1 cup beef broth to build the gravy base.
- 1 teaspoon onion powder and ½ teaspoon garlic powder for extra depth.
- 1 ½ teaspoons more Worcestershire sauce to stir into your onion gravy.
- ¼ cup cold water mixed with 3 tablespoons corn starch to thicken that gravy up.
Your Complete Cooking Timeline
- First up, mix the ground beef with shredded frozen butter, minced onion, mustard, 1 teaspoon Worcestershire, garlic, salt, and pepper. Don 27t overmix or it 27ll get dense. Shape into 4 oval patties.
- Heat 2 tablespoons olive oil in a large pressure cooker skillet over medium-high. Sear patties until browned both sides, 'bout 3-4 minutes each side. Remove and set aside.
- Lower heat to medium. Melt 1 tablespoon butter in same pan, toss in sliced onions. Cook stirring now and then until caramelized, about 10-15 minutes. You 27ll know when those sweet flavors come out.
- Add the last 2 teaspoons Worcestershire to the onions, stir it up to keep all that yum together.
- Put the patties back in with the onions, nestle them good. Close lid, set pressure cooker to low or simmer mode. Let it cook slow for 10-15 minutes.
- Once done, do a slow release to keep that juicy goodness in the meat. Wait for the float valve to drop before opening.
- Mix the corn starch with cold water to make a slurry. Remove patties to plates, stir slurry into the onion sauce while on low heat. Stir 'til gravy thickens 20 2D thick enough to coat a spoon.
- Spoon that rich onion gravy all over the patties and serve right away. You 27re gonna love the tender pull and savory flavors coming together in every bite.
Time Savers That Actually Work
- Buy pre-sliced onions: Saves the chopping time and get right to caramelizing.
- Use frozen shredded butter: It mixes into meat quicker than soft or melted butter.
- Prep ingredients in bulk: Chop garlic and onions beforehand and keep in the fridge. Your future self will thank you on busy nights.
When You Finally Get to Eat
As you cut into that hamburger steak, you notice the juices running smooth and the meat pulling apart easy. It 27s tender, but still got that nice sear texture from the pan. Y 27all, it 27s exactly the homey dinner you hoped for.
The first big bite brings you the savory hit of caramelized onions with that rich gravy coating every bit. The flavors wrap around your taste buds like a cozy blanket kinda feeling. You can 27t help but smile, knowing this simple meal hit the spot.
With each forkful, the mustard and Worcestershire sneak through in the best possible way. You recall stirring slow and watching the gravy thicken right there on your stove. This dinner is just real good comfort food that you made yourself with a little help from that pressure cooker.
How to Store This for Later
- In the fridge: Keep leftover hamburger steak and gravy in airtight containers. It 27ll hold fresh for about 3-4 days, perfect for quick reheat meals.
- In the freezer: Wrap patties tightly or freeze with gravy in freezer-safe containers. They keep well up to 3 months. Just thaw overnight in fridge before reheating.
- Reheat tips: Warm gently in a skillet or microwave. Add a splash of broth or water if gravy got too thick during storage.
- Meal prep work: Portion into meals ahead of time for lunches or dinners. The gravy helps keep the steak moist, so your leftovers never feel dry.
Everything Else You Wondered About
- Can I use leaner beef? Yeah, but dang you might wanna add a bit more butter to keep it juicy and tender.
- Why quick release vs slow release? Quick release stops cooking fast so meat stays juicy. Slow release lets the meat rest in steam, which can make it more tender but risks overcooking if left too long.
- Can I make this in a regular skillet? Sure thing, but you gotta watch the heat longer. The pressure cooker just speeds up tender pull and seals flavors better.
- What if my gravy is lumpy? Stir it well and strain if you want super smooth. Whisk the cornstarch slurry in slowly to avoid lumps.
- Is frozen butter really necessary? It 27s a trick that helps fat distribute nicely inside the patties for moistness. If you don 27t have it, softened butter will work but might change texture.
- How do I know when it's done? When float valve drops and you can pull apart the steak easily with a fork. That tender pull feeling is your sign it 27s cooked just right.
Check out our delicious pressure cooker recipes for more easy and flavor-packed meals. If you love comforting dishes like this hamburger steak, you might enjoy our Creamy Smothered Chicken And Rice Guide or even Insanely Good Chicken Breast Recipes to round out cozy dinners.
Hamburger Steak (with Gravy!)
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 Tablespoons olive oil for searing
- 1 ½ lbs ground beef 85% lean
- 4 Tablespoons frozen butter shredded
- ½ cup yellow onion very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire sauce divided
- 3 cloves garlic minced
- Salt and pepper to taste
- 2 yellow onions sliced into ¾ inch strings
- 3 Tablespoons cold unsalted butter divided
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup cold water combined with cornstarch
- 3 Tablespoons corn starch mixed with cold water
Instructions
Instructions
- Mix ground beef with shredded butter, minced onion, mustard, 1 teaspoon Worcestershire, garlic, salt, and pepper. Shape into 4 oval patties.
- Heat olive oil in pressure cooker skillet over medium-high; sear patties 3-4 minutes on each side, then remove.
- Lower heat to medium. Melt 1 tablespoon butter, add sliced onions, cook 10-15 minutes until caramelized.
- Add remaining Worcestershire and stir. Return patties to pan, nestle in onions, close lid. Pressure cook on low 15 minutes.
- Do a slow release. Remove steaks. Stir in slurry of cornstarch and water. Simmer until gravy thickens.
- Return steaks to pan if desired and spoon thick onion gravy over top. Serve immediately.
