Instant Pot Instructions: 

1. In a large mixing bowl add the ground beef, milk, saltines, onions, garlic powder, pepper, seasoned salt and Worcestershire. Mix well with clean hands (I like to use disposable kitchen gloves). Shape mixture into a narrow loaf and place onto a plate. Cover and refrigerate for 8 hours or freeze for 1 hour. 
2. Cut loaf into 1 inch thick slices. 
3. Turn Instant Pot to saute setting (more). When display says HOT sear the slices until browned, about 2-3 minutes per side. Insides will still be pink.
4. Move steaks out of pot. Add in broth and scrape bottom of pot so that nothing is sticking. Place the steaks back into the pot. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes on LOW pressure. When time is up perform a quick release or let the pot sit until you are ready to serve. 
6. Move steaks to a platter. Stir the cream of mushroom soup into the Instant Pot. Turn to saute setting and whisk well. Heat through. You can thin out the gravy with some milk if you’d like. 
7. Serve the gravy over the steaks. Eat and enjoy!

Stove/Oven or Crockpot Instructions:

1. In a large bowl add the ground beef, milk, saltine cracker crumbs, onions, pepper, seasoned salt and Worcestershire. Mix well with clean hands. Shape mixture into a narrow loaf and place onto a plate. Cover (with plastic wrap or aluminum foil) and refrigerate for 8 hours (or longer) or freeze for 1 hour.
2. Cut loaf into 1 inch thick slices. I used a serrated bread knife to saw and cut the slices.
3. Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear patties in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink.
4. Arrange browned patties in a roasting pan or in a slow cooker. Spread mushroom soup over steaks.
5. Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour or in the slow cooker for 6 hours on low. Garnish with fresh parsley, if desired.