|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super simple, rich pressure cooker chicken and mushrooms recipe cooks in minutes. There's something about the combination of mushrooms and chicken that is so delicious. Tender mushrooms have a meaty flavor known as "umami" in Japanese cooking. This is actually the fifth flavor that your taste buds sense, in addition to sour, sweet, bitter, and salty.
You can use chicken thighs in place of the chicken breasts in this easy recipe. Just make sure that you use a full two pounds of the thighs. You can buy boneless, skinless chicken breasts or thighs, or buy bone-in, skin-on products and remove the skin and bone yourself. You can save the bones in the freezer to make stock.
You can season this recipe any way you'd like. Use a spice other than thyme. Add more garlic, or omit it. Use a different variety of mushrooms, or add some sliced bell pepper strips, some green beans, or even thinly sliced carrots. One of the nicest things about cooking main dishes is that you can substitute to your heart's content and the finished dish will still be wonderful.
Serve this one-dish meal with a green salad or a fruit salad, along with some dinner rolls or croissants. A nice glass of wine is all you need for a fabulous dinner.
3 tablespoons olive oil
2 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 onion, chopped
3 cloves garlic, sliced
1 (8-ounce) package cremini or button mushrooms, cut in half
2 (10-ounce) cans cream of mushroom soup with roasted garlic
3/4 cup chicken broth
2 tablespoons Dijon mustard
Gather the ingredients.
Add oil to the pressure cooker and heat over medium-high heat or use the brown function.
Brown 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.
Then 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.
Then return the browned chicken to the pressure cooker; add the soup, broth, and mustard and stir gently but thoroughly.
Secure 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.