Weeknight Cream of Mushroom Chicken Skillet and More Pressure Cooker Favorites
A quick, comforting skillet meal featuring creamy mushroom sauce and tender chicken, perfect for busy weeknights and pressure cooker enthusiasts.
Ingredients
Main ingredients
- 4 Chicken breasts boneless, skinless
- 1 can Cream of mushroom soup
- ½ cup Chicken broth low sodium
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper freshly ground
- ½ teaspoon Salt
- 1 cup Mushrooms sliced
- ½ cup Onions chopped
- ¼ cup Parmesan cheese grated
- 2 tablespoon Fresh parsley chopped, for garnish
Instructions
Instructions
- Heat olive oil in the pressure cooker on sauté mode.
- Season chicken breasts with salt, black pepper, and garlic powder.
- Brown the chicken breasts in the oil for 2-3 minutes per side.
- Remove chicken and set aside. Add onions and mushrooms, sauté until softened.
- Return chicken to the cooker. Stir in cream of mushroom soup and chicken broth.
- Close the lid and cook on high pressure for 10 minutes.
- Allow pressure to release naturally for 5 minutes, then release remaining pressure manually.
- Open lid and sprinkle Parmesan cheese over the chicken.
- Let the cheese melt, then garnish with fresh parsley before serving.
- Serve hot over rice or mashed potatoes.
- Enjoy your creamy and flavorful chicken skillet made quickly in a pressure cooker!
Notes
This skillet chicken dish is a great example of pressure cooker convenience without compromising flavor. Perfect for weeknight dinners when time is limited but taste matters.
