1 thick cut round steak
1 can cream of mushroom soup
Salt and pepper to taste
2/3 tsp. shortening or oil

In pressure cooker brown both sides of steak (cut into serving size pieces). Remove from fire. Pour in 1/2 to 3/4 cups water, dump whole can of soup on top (it will burn or scorch during pressuring time if put on bottom). pressure for 15 to 25 minutes, depending on cut of steak. Take pressure down immediately. More water may be added accordingly to desired thickness of gravy after opening cooker.