Pressure Cooker Golden Mushroom Beef Stew

• 2 tablespoons canola oil
• 1 1/2 lbs stew meat
• 1 large onion, cut up
• 4 carrots, peeled and cut into chunks
• 4 red potatoes, cut into chunks
• salt & pepper (to taste)
• 1 -2 teaspoon dried parsley
• 8 -12 button mushrooms, rinsed and halved
• 10 ounces condensed golden mushroom soup
• 10 -20 ounces water
• 1 -2 beef bouillon cube (optional)

1. 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
2. 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)
3. Lock the pressure cooker lid in place and bring to high pressure over high heat.
4. Cook 15 minutes.
5. Cool pot immediately and serve.
6. 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.

canola oil, stew meat, onion, carrots, red potatoes, salt, parsley, mushrooms, condensed golden mushroom soup, water, bouillon cube

Taken from www.food.com/recipe/pressure-cooker-golden-mushroom-beef-stew-276733 (may not work)