Main Dishes
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Pressure Cooker Chicken and Mushrooms with juicy cherry tomatoes and parmesan cheese is a make ahead meal with only a couple of simple staple ingredients!
I’m giving you a sneak peek today of the Costco Freezer Instant Pot Meal Plan that will be coming soon! Pressure Cooker Chicken and Mushrooms is one of the meals that I prepped and froze a couple of weeks ago, and then threw in my pressure cooker today. The actual meal in the meal plan doesn’t have the added tomatoes or parsley, but for our purposes today I felt them absolutely necessary!
This was a frozen block of {raw} food when I put it in my pressure cooker, but the recipe below is written for those of you who are making it same day. If you want to prep it ahead and then make it from frozen, add the first 8 ingredients to your freezer bag, cook, then pick up with step 5 in the recipe. Cooking chicken from frozen in the pressure cooker makes it a bit more tough, but with the sauce to soften it up, I don’t think you’ll even notice! And, if you’re cooking from fresh, you don’t need to battle that problem anyway.
As we’re nearing the end of January and looking forward to February and Valentine’s Day, let’s not give up on our resolutions to keep eating healthy! This PC Chicken and Mushroom deliciousness has you covered. You got this!
Other Cozy Mushroom Recipes You Might Love
Pressure Cooker Mushroom Stroganoff
Pressure Cooker Garlic Herb Mushrooms
Pressure Cooker Chicken and Mushrooms
- Total Time: 30 minutes
- Yield: 4
Description
Pressure Cooker Chicken and Mushrooms with juicy cherry tomatoes and parmesan cheese is a make ahead meal with only a couple of simple staple ingredients!
Ingredients
Scale
- 2 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz mushrooms, cut into quarters
- 1/2 onion, sliced thinly
- 1 clove garlic, minced
- 1 cup chicken broth (affiliate)
- 1 teaspoon dried rosemary
- 1 tablespoon butter (affiliate)
- 2 tablespoons all purpose flour
- 1 cup cherry tomatoes, halved
- 1/4 cup shredded parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Add chicken breasts, salt, pepper, mushrooms, onion, garlic, chicken broth, and rosemary to pressure cooker.
- Lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
- Remove chicken and place on cutting board to rest, and pour mushrooms and broth into a large strainer, reserving the broth.
- Turn pressure cooker onto sauté setting and melt butter in pot. Whisk in flour and let bubble until starting to brown.
- Add broth back into pot and whisk until mixture starts to thicken. Add mushrooms and onions back to pot and stir.
- Slice chicken breasts then add back to pot.
- Stir in cherry tomatoes, then serve topped with shredded parmesan cheese and chopped parsley.
- Prep Time: 5 mins
- Cook Time: 25 mins