Pressure Cooker Mushroom Chicken and Peas

Serving Size: 4

Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

Recipe by: Jenn Tidwell

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size4

Cooking Tools Required

Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

Ingredients

1.5 pound boneless skinless chicken breast
2 ounce onion mushroom soup mix
1/2 pound cremini mushroom sliced
1/2 cup onion chopped
3/4 cup water
4 clove garlic minced
2 cup frozen peas thawed

Instructions

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.
Quick-release pressure. Press cancel. 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.

Reheating Instructions

Reheat to desired temperature using stove top or microwave.

Nutrition