Best 3 Pressure Cooker Mushroom Chicken And Peas Recipes
Indulge in the savory symphony of flavors with our delectable Pressure Cooker Mushroom Chicken and Peas recipe. This culinary masterpiece harmonizes tender chicken, earthy mushrooms, vibrant peas, and a medley of aromatic spices, all enveloped in a rich, savory sauce. Prepare to tantalize your taste buds with this quick and effortless dish that's perfect for busy weeknight dinners or special occasions.
This recipe showcases the versatility of the pressure cooker, allowing you to create a flavorful and hearty meal in a fraction of the time it would take using traditional cooking methods. The succulent chicken, sautéed mushrooms, and tender peas are infused with a symphony of seasonings, including garlic, ginger, paprika, and thyme, creating a delectable sauce that coats every bite.
Accompanying this main course are three additional recipes that cater to diverse dietary preferences. For a vegetarian delight, try our Pressure Cooker Mushroom and Peas Curry, a flavorful and protein-packed dish brimming with aromatic spices and creamy coconut milk. If you're craving a low-carb option, our Pressure Cooker Chicken and Mushroom Skillet is a perfect choice, featuring succulent chicken and earthy mushrooms sautéed in a savory sauce. And for those seeking a gluten-free alternative, our Pressure Cooker Chicken and Mushroom Risotto offers a creamy and flavorful dish made with wholesome brown rice.
These recipes, all prepared in the convenience of a pressure cooker, offer a range of culinary experiences that satisfy every palate. From the classic Pressure Cooker Mushroom Chicken and Peas to the diverse variations of vegetarian curry, low-carb skillet, and gluten-free risotto, these dishes are sure to become favorites in your kitchen.
PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
PRESSURE COOKER PORCINI RISOTTO
This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn't be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It's finished off with peas for a bit of color, and the usual cheese, salt and pepper. It's a meal that will justify buying that pressurized pot.
Provided by Mark Bittman
Categories dinner, lunch, weekday, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
- Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
- Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 853 milligrams, Sugar 3 grams
Tips:
- Use a variety of mushrooms. This will give your dish a more complex flavor. Some good choices include cremini, shiitake, oyster, and chanterelle mushrooms.
- Don't overcrowd the pot. If you do, the mushrooms will not cook evenly.
- Season the chicken and mushrooms well. This will help to bring out their flavor.
- Use a flavorful broth. This will help to add flavor to the dish.
- Cook the chicken and mushrooms until they are tender. This will usually take about 10 minutes.
- Add the peas and cook for an additional 2 minutes.
- Serve the dish over rice or noodles.
Conclusion:
Pressure cooker mushroom chicken and peas is a quick and easy dish that is perfect for a busy weeknight meal. It is also a healthy and flavorful dish that is sure to please everyone at the table.
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