Frozen-To-Fabulous 30 Minute Pressure Cooker Chicken And Mushroo - cooking recipe

Ingredients

6 boneless skinless chicken thighs, frozen
8 ounces chicken stock
1 (4 ounce) can sliced mushrooms
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10 1/2 ounce) cans cream of mushroom soup

Preparation

Place all ingredients except the soup in the pressure cooker.
Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method.
Remove chicken to a plate and break apart into bite sized pieces (it should be very tender).
Add soup to pressure cooker and stir well to combine.
Return chicken to cooker and place over medium heat (for electric cookers, use the \"brown\" mode) and stir until bubbly and gravy thickens to your taste.
Remove bay leaves before serving over rice or mashed potatoes.