IP - Pressure Cooker Hamburger Stroganoff Aug 17, 2016 1:30:33 GMT Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by 61redhead on Aug 17, 2016 1:30:33 GMT Pressure Cooker Hamburger Stroganoffmodified from Cookpad.comINGREDIENTS1 pound ground beef1 tsp garlic, minced1 cup onion, diced12-16 ounces fresh mushrooms, sliced1 can cream of mushroom soup2 cups beef broth1/4 cup dry white wine3 cups penne pasta, uncooked1 teaspoon thyme1 teaspoon black pepper1-1/2 tsp garlic salt4 ounces cream cheese, room temperature1/2 cup sour cream2 tsp lemon juice2 cups fresh asparagus cut into 2" piecesDIRECTIONSSet 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).