Pressure Cooker Chicken and Mushrooms
- 3 Tbsp. 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.) cans cream of mushroom soup with roasted garlic
- 1/2 cup chicken broth
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.