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Pressure-Cooker Mushroom Chicken and Peas

4.3 | 3 Reviews
Total Time:Prep: 10 min. Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2023

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

TEST KITCHEN APPROVED

Pressure-Cooker Mushroom Chicken and Peas

4.3 | 3 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:10 min
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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
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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.

Nutrition Facts

1 chicken breast half with 3/4 cup vegetable mixture: 282 calories, 5g fat (1g saturated fat), 94mg cholesterol, 558mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
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