Pressure-Cooker Mushroom Chicken and Peas

Name: Pressure-Cooker Mushroom Chicken and Peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
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

TOTAL TIME: Prep: 10 min. Cook: 10 min. YIELD: 4 servings.

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

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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