Frozen-To-Fabulous 30 Minute Pressure Cooker Chicken and Mushroo

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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