PRESSURE-COOKER MUSHROOM CHICKEN AND PEAS

Pressure-Cooker Mushroom Chicken and Peas image

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

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

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°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 558mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges