2 lb. pork roast
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1/2 cup beef broth (Swanson)
salt and pepper, to taste
1 (12 oz.) pkg. Dutch egg noodles

Remove all fat and bones from pork roast. Season roast with salt and pepper. Place in pressure cooker. Add can of mushroom soup, drained mushrooms and beef broth. Set pressure cooker for pork setting or 30 minutes. Start cooking process.

After pressure is released, check for doneness on pork. If done, add noodles to pot and set for 6 minutes under pressure to cook. Release pressure quickly, when done.

Serve with side vegetable of green beans or other vegetable of choice.

Submitted by: Linda Mitchell and Brooke Ehmke