1, mutton 500g, mushroom 300g, 2 tablespoons of flour, 2 cups of water, 30ml of whipped cream, salt and black pepper, thyme 10g, onion 1 tablet.

2. First, melt a little butter in the pressure cooker, add the mutton and fry until it looks golden. Then add onion slices, mushroom slices, salt, black pepper, flour, water and thyme and mix well.

3. Turn off the pressure cooker. When steam starts to appear in the nozzle, turn the fire down and turn it off for about ten minutes. (Note here that generally speaking, if the mutton is tender, ten minutes is enough, otherwise it depends on the specific situation. It may be a little longer. Of course, if it is a little longer, there will be more water. )

4. After the steam dissipates, open the pressure cooker, add fresh cream and cook for a while.