PRESSURE-COOKER MUSHROOM CHICKEN AND PEAS
Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can't go wrong. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 558mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges
PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
INSTANT POT® CREAMY PASTA WITH CHICKEN THIGHS AND MUSHROOMS
Instant Pot® pasta recipes are one of my favorite easy weeknight dinner solutions. This creamy chicken and mushroom pasta recipe cooks in one pot (your pressure cooker) in about 30 minutes. Garnish with additional Parmesan and parsley.
Provided by fabeveryday
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.
Nutrition Facts : Calories 645.5 calories, Carbohydrate 48.1 g, Cholesterol 153.6 mg, Fat 35.8 g, Fiber 3.3 g, Protein 34.8 g, SaturatedFat 19 g, Sodium 1062.4 mg, Sugar 3.7 g
PRESSURE COOKER CHICKEN AND MUSHROOMS RECIPE - (4.3/5)
Provided by á-2267
Number Of Ingredients 9
Steps:
- Add oil to pressure cooker and heat over medium-high heat or use brown function. Brown the chicken breasts, two at a time, on both sides. Remove browned pieces and add more, continuing until all breasts are browned. Sprinkle chicken with salt. Sauté onion and mushrooms in drippings remaining in pressure cooker 3-5 minutes. Then return chicken to pressure cooker; add soup and broth and stir. Secure lid, bring up to high pressure, and cook for 15 minutes. Release pressure using natural release, about 30 minutes. Open lid, stir, and serve with hot cooked pasta or couscous.
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