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Jayne_Brown

Pressure Cooker Chicken Thighs

by on ‎11-09-2016 03:32 PM

I use my pressure cooker at least once per week in the fall. Most of the time I am making subtle tweaks to recipes that I love. In this dish I used canned mushroom soup to change up the flavor. It was really really tasty!

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Pressure Cooker Chicken Thighs

 

6-8 boneless skinless chicken thighs

1 cup chicken stock

1 can cream of mushroom soup

2 cups chopped Spinach

1 small onion, chopped

Olive oil

Salt & pepper to taste

 

Set your pressure cooker to brown/sauté.  Season chicken thighs with salt & pepper. Add olive oil to the pressure cooker, brown thighs on both sides.  Remove and set aside. (You may have to do several batches depending on the size of your pressure cooker).   Add onions and spinach sauté until the spinach wilts. Add chicken, chicken stock and mushroom soup.  Lock the lid and set the pressure cooker to 20 minutes.  Let the pressure come down on its own. Serve over noodles or rice.

 

Enjoy!

 

-Jayne

 

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