Short on time? This classic recipe can be ready in 15 minutes, start to finish. Now THAT'S what I call fast food!
1–1/2 lbs ground beef
1 tsp minced garlic
1 cup medium-diced onion
1 (10-oz) package mushrooms, quartered
1 (10.75 oz) can cream of mushroom soup
2 cups beef broth
3 cups dry penne
1 tsp dried thyme
1–1/2 tsp salt
1 tsp black pepper
4 oz cream cheese, cut into small pieces and room temperature
Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper.
Place the lid on pressure cooker and lock in place. Pressure cook for 7 minutes on high. Release the pressure and remove the lid. Fold in cream cheese until melted.
This recipe is prepared with the Cook's Essentials® 6-Qt Round Digital Stainless Steel Pressure Cooker (K41143).
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