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This time my cooking turned out good!  I modified the recipe a bit because of some comments about not having enough flavor.  I doubled the Worcestershire sauce, added some thyme and garlic powder.  The salt was left out. I did not thicken the sauce with cornstarch. I used the automatic settings on my pressure cooker for the cooking time.  The pressure cooker made the job easier and faster. Here's the recipe and link: TOTAL TIME:  Prep: 20 min. Cook: 15 min.   YIELD:  4 servings. Ingredients 3 teaspoons olive oil 1 beef top sirloin steak (1 pound), cubed 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup dry red wine or beef broth 1/2 pound sliced baby portobello mushrooms 1 small onion, halved and sliced 2 cups beef broth 1 tablespoon Worcestershire sauce 3 to 4 tablespoons cornstarch 1/4 cup cold water Hot cooked mashed potatoes Directions 1.   Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. S

I found a recipe I can easily cook! Last time I partly burned and made as tough as leather a chicken dish cooked in our pressure cooker. This time I was successful with cooking salmon. It smells good as it is cooking and tastes great. Next time I'll let the fish defrost for a longer time so I won't have to return it to the pan. Here's the link where I found the recipe: Pan-Fried Salmon Recipe | Food Network Kitchen | Food Network