Pressure Cooker Mushroom Chicken And Peas
- 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
- 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 165u0b0. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.
chicken breast halves, onion mushroom, portobello mushrooms, onion, water, garlic, frozen peas
Taken from www.tasteofhome.com/recipes/pressure-cooker-mushroom-chicken-and-peas/ (may not work)