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Pressure-Cooker Mushroom Chicken and Peas

3 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 10 min.

Makes

4 servings

Updated: 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
Pressure-Cooker Mushroom Chicken and Peas
Pressure-Cooker Mushroom Chicken and Peas Recipe photo by Taste of Home
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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

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.