Pressure-Cooker Mushroom Chicken and Peas
Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong. —Jenn Tidwell, Fair Oaks, California
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
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1Place 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.
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2Quick-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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