Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1 envelope onion mushroom soup mix1/2 pound baby portobello mushrooms, sliced1 medium onion, chopped3/4 cup water4 garlic cloves, minced2 cups frozen peas, thawed
Preparation
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.
