Chicken and Mushrooms

• Meat

  • 4 Chicken breast, boneless skinless halves

• Produce

  • 16 oz Button mushrooms, fresh white
  • 6 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 1 tsp Onion powder
  • 2 tbsp Parsley, fresh
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken broth, low-sodium
  • 1/4 cup Evaporated milk
  • 1 tbsp Tomato paste

• Condiments

  • 2 tbsp White balsamic vinegar

• Pasta & Grains

  • 1 Rice or pasta, Hot cooked

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 3 tbsp Water

Found on pressurecookingtoday.com

Description

Ingredients

• 4-6 boneless, skinless chicken breast halves
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoon olive oil, divided
• 1 medium onion, minced
• 6 garlic cloves, minced
• 2 cups low sodium chicken broth
• 2 tablespoon white balsamic vinegar
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 16 oz. fresh white button mushrooms, thinly sliced
• 1/4 cup evaporated milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoon cornstarch
• 3 tablespoon cold water
• 2 tablespoon fresh parsley
• Hot cooked rice or pasta

Directions

• Season the chicken breasts on both sides with onion powder, garlic powder, salt and pepper to taste.
• Heat 1 tablespoon olive oil over medium heat in the pressure cooker. Add the chicken in batches and brown lightly on both sides. Remove browned chicken from the pressure cooker; place on a plate.
• Heat the remaining 1 tablespoon olive oil in the pressure cooker over medium heat. Add the onions and sauté for 2 minutes or until translucent. Add the garlic; cook and stir for 30 seconds.
• Stir in the chicken broth, vinegar, tomato paste and thyme.
• Place the rack in the pressure cooker; put the browned chicken on the rack. Add the sliced mushrooms.
• Put the cover on the pressure and lock in place. Place the regulator on top if your pressure cooker uses one. When the pressure cooker reaches high pressure (15 psi), set a timer and cook for 6 minutes (cooking time in your pressure cooker may vary).
• Using the Quick Pressure Release method recommended for your pressure cooker, release pressure and remove the cover. Remove chicken to a platter and keep warm.
• Stir the evaporated milk, and Parmesan cheese into the sauce.
• Combine the cornstarch and water, whisking until smooth. Stir the cornstarch mixture into the sauce and cook over medium/low heat, stirring constantly, until the sauce thickens. Stir in the chopped parsley.
• Pour the sauce over the chicken. Serve over rice or pasta.