Pressure-Cooker Mushroom Chicken and Peas
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
Reviews
I made a few modest changes. I used a combination of chicken broth and white wine instead of water and increased amount to 1 cup. After releasing the pressure, I checked seasoning and added salt and fresh ground black pepper to taste, then checked for seasoning a second time just prior to thickening with cornstarch as a last step. Served over a basic rice pilaf.
After reading the other review I made some changes, I first rubbed the chicken with a pack of rotisserie chicken seasoning. Then I used chicken broth instead of water. Next time I will add a cornstarch thicker to it, to make it more of a gravy instead of a soup.
This has promise. It's just a bit bland and I'm not sure what to add to it to pep it up.