Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 envelope onion mushroom soup mix
• 1/2 pound baby portobello mushrooms, sliced
• 1 medium onion, chopped
• 3/4 cup water
• 4 garlic cloves, minced
• 2 cups frozen peas, thawed

Directions

1. 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.
2. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.