Pressure Cooker Golden Mushroom Beef Stew (Food.com)

2 tbsp Extra Virgin Olive Oil
1.5 lb Beef stew meat
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 tbsp Parsley, dried
12 oz Portabella Mushrooms, sliced
10 oz Campbell's - Golden Mushroom Soup
2 beef bouillion cubes
10 fl oz Chicken Broth

Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
Lock the pressure cooker lid in place and bring to high pressure over high heat.
Cook 15 minutes.
Cool pot immediately and serve.
If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENIFRED124.