Pressure Cooker Chicken and Mushrooms

By SewingDragonfly

From about.com

MY NOTES: I made this 1/2/10 after receiving a new electric pressure cooker for Christmas. The chicken splattered a lot when I browned it. The pressure cooker never came up to pressure. I tried it twice and just ended up leaving the chicken in the juice for half an hour. It was cooked just fine and had good flavor. After some other problems with the cooker, I ended up returning it.

Ingredients

• 3 T. olive oil
• 2 lbs. boneless, skinless chicken breasts
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 onion, chopped
• 8 oz. pkg. button mushrooms, cut in half
• 2 (10 oz. each) cans cream of mushroom soup with roasted garlic
• 1/2 cup chicken broth

Details

Servings 4

Preparation

Step 1

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 the browned pieces and add more, continuing until all breasts are browned. Sprinkle chicken with salt.

Saute’ onion and mushrooms in drippings remaining in pressure cooker for 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.