IP - Pressure Cooker Hamburger Stroganoff

Pressure Cooker Hamburger Stroganoff



modified from Cookpad.com



INGREDIENTS



1 pound ground beef

1 tsp garlic, minced

1 cup onion, diced

12-16 ounces fresh mushrooms, sliced

1 can cream of mushroom soup

2 cups beef broth

1/4 cup dry white wine

3 cups penne pasta, uncooked

1 teaspoon thyme

1 teaspoon black pepper

1-1/2 tsp garlic salt

4 ounces cream cheese, room temperature

1/2 cup sour cream

2 tsp lemon juice

2 cups fresh asparagus cut into 2" pieces



DIRECTIONS



Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and onion. Drain off the excess fat.



Stir in the mushrooms, cream of mushroom soup, beef broth, white wine, penne, thyme, garlic salt and pepper.



Place the lid on pressure cooker and lock in place. Pressure cook for 6 minutes on high. Manually release the pressure and remove the lid.



Add the asparagus and stir. Lock the lid and set for 0 minutes at high pressure. Quick release the pressure. Remove the lid.



Fold in cream cheese until melted; then stir in the sour cream. Finally, add the lemon juice and stir.



Dish up in pasta bowls and serve topped with fried onions for crunch (optional).