Pressure-Cooker Mushroom Chicken And Peas is a comforting and hearty dish that combines tender chicken, earthy mushrooms, and sweet peas in a rich, savory sauce. The pressure cooker makes this meal incredibly quick and easy, perfect for busy weeknights. The mushrooms add depth of flavor while the peas bring a touch of sweetness, all tied together by a creamy, flavorful sauce. Serve this dish over rice or mashed potatoes for a wholesome, satisfying meal that everyone will love.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup frozen peas
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions:
- Set your pressure cooker to sauté mode and heat the olive oil. Add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pot, add the onions, garlic, and mushrooms, cooking until softened, about 3-4 minutes.
- Stir in the chicken broth and thyme, then return the chicken to the pot. Seal the pressure cooker and cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
- Stir in the heavy cream and peas, and let the dish cook on sauté mode for another 2-3 minutes until the peas are warmed through. If you prefer a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until thickened.
- Garnish with fresh parsley before serving.
Enjoy your delicious Pressure-Cooker Mushroom Chicken And Peas, a quick and satisfying meal full of flavor and comfort!
