Pressure Cooker Mushroom Chicken and Peas Recipe

Ingredients

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

Directions

  • 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. A thermometer inserted in chicken should read at least 165°. Press cancel. 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.

Originally published as Slow Cooked Spring Chicken with Farmers Market Mushroom and Peas in Skinny Instant Pot

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