Instant Pot Chicken with Creamy Artichoke Sauce

For the full experience, make this recipe with the Drop Recipes app.

recipe by Ivy Manning

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    910

Chicken and artichokes are a natural pairing, especially when combined in a lemony cream sauce. This recipe makes plenty of sauce, so it’s great served on top of something to catch the goodness, like orzo or rice.

Inspired by: https://recipes.instantpot.com/recipe/chicken-with-creamy-artichoke-sauce/

recipe updated Feb 4, 2020

Ingredients

  • Chicken thighs icon
    Chicken thighs
    6 (about 1.158 kg)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Pancetta icon
    Pancetta
    ¼ cup (about 36.6 g)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Dry vermouth icon
    Dry vermouth
    ¼ cup (about 60 g)
  • Chicken broth icon
    Chicken broth
    ¾ cup (about 186.75 g)
  • Frozen artichoke hearts icon
    Frozen artichoke hearts
    340.5 g (about 2 ¾)
  • Water icon
    Water
    1 tbsp (about 15 g)
  • Cornstarch icon
    Cornstarch
    2 tsp (about 5.4 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (about 27 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    2 tbsp (about 30 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Inner pot
  • kCook icon Serving plate
  • kCook icon Work surface

Step preview

  1. Place chicken thighs on a clean work surface
  2. Brush with olive oil
  3. Season generously
  4. Pre-heat until hot - Sauté, More
  5. Transfer chicken to inner pot bit by bit
  6. Brown - approx 4 min
  7. Transfer chicken to plate
  8. Add olive oil to the inner pot
  9. Heat until hot
  10. Add pancetta and yellow onion to the inner pot
  11. Cook until tender while stirring frequently - approx 5 min
  12. Add garlic clove to the inner pot
  13. Sauté until fragrant while stirring occasionally - approx 1 min
  14. Add dry vermouth to the inner pot
  15. Cook - 1 min
  16. Return chicken to inner pot
  17. Add chicken broth to the inner pot
  18. Top with frozen artichoke hearts
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 10 min
  21. Natural release - 10 min
  22. Release pressure -
  23. Transfer chicken and artichoke hearts to serving plate
  24. Tent loosely with foil
  25. Add water and cornstarch to a clean small bowl
  26. Mix until smooth
  27. Transfer content of small bowl to inner pot
  28. Heat - Sauté, Normal
  29. Cook until bubbles form while stirring occasionally - approx 2 min
  30. Add heavy cream and lemon juice to the inner pot
  31. Stir briefly until combined
  32. Season to taste
  33. Pour sauce over chicken and artichokes
  34. Sprinkle with flat-leaf parsley
  35. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.