Pressure-Cooker Clam Sauce

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 8 ounces fresh mushrooms, chopped
• 2 garlic cloves, minced
• 2 cans (10 ounces each) whole baby clams
• 1/2 cup water
• 1/4 cup sherry
• 2 teaspoons lemon juice
• 1 bay leaf
• 3/4 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Hot cooked pasta
• Grated Parmesan cheese, optional

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onion 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel.
2. Drain clams, reserving liquid; coarsely chop. Add clams, reserved clam juice and the next 9 ingredients to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure.
3. Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.

butter, olive oil, onion, mushrooms, garlic, baby clams, water, sherry, lemon juice, bay leaf, oregano, garlic salt, white pepper, italian seasoning, black pepper, parsley, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-clam-sauce/ (may not work)