Chicken

Pressure Cooker Mushroom Chicken and Peas

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Description

Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong.

Ingredients
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 envelope onion mushroom soup mix
  • 1/2 pound baby portobello mushrooms, sliced
  • 1 medium onion, chopped
  • 3/4 cup water
  • 4 garlic cloves, minced
  • 2 cups frozen peas, thawed
Directions
  1. Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  2. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

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