Pressure-Cooker Mushroom Chicken and Peas
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:
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Ingredients for - Pressure-Cooker Mushroom Chicken and Peas

1. 4 boneless skinless chicken breast halves (6 ounces each) -
2. 1 envelope onion mushroom soup mix -
3. 1/2 pound baby portobello mushrooms, sliced -
4. 1 medium onion, chopped -
5. 3/4 cup water -
6. 4 garlic cloves, minced -
7. 2 cups frozen peas, thawed -

How to cook deliciously - Pressure-Cooker Mushroom Chicken and Peas

1. Stage

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. Stage

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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