Frozen-To-Fabulous 30 Minute Pressure Cooker Chicken and Mushroo
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 boneless skinless chicken thighs, frozen
- 8 ounces chicken stock
- 1 (4 ounce) can sliced mushrooms
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 (10 1/2 ounce) cans cream of mushroom soup
directions
- Place all ingredients except the soup in the pressure cooker.
- Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method.
- Remove chicken to a plate and break apart into bite sized pieces (it should be very tender).
- Add soup to pressure cooker and stir well to combine.
- Return chicken to cooker and place over medium heat (for electric cookers, use the "brown" mode) and stir until bubbly and gravy thickens to your taste.
- Remove bay leaves before serving over rice or mashed potatoes.
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RECIPE SUBMITTED BY
Shelley Lee
United States