Ingredients

Steak:

1. 1 ½ lbs. ground beef 

2. 3 tbsp whole milk

3. 1 tbsp Worcestershire sauce 

4. 1 garlic clove minced

5. ⅓ cup panko breadcrumbs-unseasoned

6. ½ tsp salt

7. 1 tsp black pepper

8. ½ tsp paprika 

9. 1 tbsp butter ghee or oil

Gravy:

• 8 ounces baby portobello mushrooms sliced

• 1 medium yellow onion thinly sliced

• 2 cups beef broth

• 1 tbsp tomato paste

• 1 tbsp Dijon mustard

• 2 tbsp minced fresh parsley

• 1 tsp salt

• ½ tsp thyme

• ½ tsp black pepper

• 2-3 tbsp water

• 2-3 tbsp cornstarch

Preparation:

1. Add all the steak ingredients, except the butter, to a large mixing bowl. Combine the ingredients with your hands, being sure not to over-mix. Shape into 6 patties and set on a platter. Let the steaks rest (for breadcrumbs to absorb moisture) while slicing the mushrooms and onion.

2. In a medium-size bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.

3. Set the Instant Pot to sauté.  Once hot, add the butter. Brown the steaks on both sides, in batches (about 2 minutes). Wash the platter, and return the steaks to the platter. Set aside.

4. Add the mushrooms and onions to the Instant Pot, and sauté lightly for two minutes. Add the gravy mixture to the pot, and scrape the bottom of the pot to loosen any bits (bits = flavor!). 

5. Press the Cancel and add the steaks on top of the mushrooms and onions. It's okay if they overlap in the pot. 

6. Lock the lid on and set the Instant Pot to Manual High Pressure for 15 minutes. The valve on top should be set to Sealed. When the cooking time ends, let the pressure release naturally for 15 minutes. Then perform a quick release to be able to open the lid.

7. Remove the steaks to the serving platter.

8. Whisk the cornstarch into the cold water. Then add the mixture to the gravy in the Instant Pot, whisking to avoid lumps. Sauté the gravy until you reach the desired thickness (about 5 minutes for me). Pour the gravy over the steaks.