Pressure Cooker Chicken and Mushrooms
Pressure cooker chicken and mushrooms is a simple and delicious main dish made with cream soup, Dijon mustard, onion, and garlic.
- Serves: 6 persons
- 3tablespoons olive oil
- 2pounds boneless, skinless chicken breasts
- ½teaspoon salt
- ⅛teaspoon pepper
- 1teaspoon dried thyme leaves
- 1onion (chopped)
- 3cloves garlic (sliced)
- 1(8-ounce) package cremini or button mushrooms (cut in half)
- 2(10-ounce) cans cream of mushroom soup with roasted garlic
- ¾cup chicken broth
- 2tablespoons Dijon mustard
Step 1Gather the ingredients.
Step 2Add oil to the pressure cooker and heat over medium-high heat or use the brown function.
Step 3Brown the chicken breasts, two at a time, on both sides. Remove the browned pieces and add more, continuing until all of the breasts are browned. Sprinkle the chicken with the salt, pepper, and thyme.
Step 4Then saute the onion, garlic, and mushrooms in the drippings remaining in the pressure cooker for 3 to 5 minutes or until they are crisp-tender.
Step 5Then return the browned chicken to the pressure cooker; add the soup, broth, and mustard and stir gently but thoroughly.
Step 6Secure the pressure cooker lid according to instructions, bring it up to high pressure, and cook for 15 minutes. Release the pressure using natural release, about 30 minutes; during this time, the food will cook more. Open the lid, stir, check to make sure that the chicken is cooked to at least 165 F, and serve with hot cooked pasta or couscous .