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Pressure Cooker Chicken and Mushrooms


This super simple, rich Pressure Cooker Chicken and Mushrooms recipe cooks in minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 servings


  • 3 Tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dried thyme leaves
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 8 oz. pkg. button mushrooms, cut in half
  • 2 (10 oz.) cans cream of mushroom soup with roasted garlic
  • 3/4 cup chicken broth
  • 2 Tbsp. Dijon mustard


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, pepper, and thyme.

Saute onion, garlic, and mushrooms in drippings remaining in pressure cooker 3-5 minutes. Then return chicken to pressure cooker; add soup, broth, and mustard 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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