4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
3/4 cup water
4 garlic cloves, minced
2 cups frozen peas, thawed
Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.