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Instant Pot Mushroom Chicken and Peas Recipe


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     Instant Pot Mushroom Chicken and Peas

Category   Entrees - Maindishes
Sub Category   None

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix (or plain onion)
1/2 pound baby portobello mushrooms, sliced
1 medium onion, chopped
3/4 cup chicken broth
4 garlic cloves, minced
2 cups frozen peas, thawed
optional - traders Joes Umami mushroom seasoning
optional - corn starch for thickening

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. (I sauted the onion and mushrooms and garlic first and sprinkled on the Trader Jo's seasoning before closing lid)
Quick-release pressure. Press cancel. 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. (I added corn starch to thicken the liquid a bit)

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