Instant Pot Chicken with Creamy Artichoke Sauce

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recipe by Ivy Manning

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

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:

recipe updated Feb 4, 2020


  • Chicken thighs icon
    Chicken thighs
    6 (1158g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Pancetta icon
    about ¼ cup (37g)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Dry vermouth icon
    Dry vermouth
    ¼ cup (60ml)
  • Chicken broth icon
    Chicken broth
    about ¾ cup (187g)
  • Frozen artichoke hearts icon
    Frozen artichoke hearts
    340g (about 2¾)
  • Water icon
    1 tbsp (15ml)
  • Cornstarch icon
    2 tsp (5g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (60ml)
  • Lemon juice icon
    Lemon juice
    2 tbsp (27g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    2 tbsp (30g)
  • Garlic clove icon
    Garlic clove


  • 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. Cancel - Sauté
  17. Return chicken to inner pot
  18. Add chicken broth to the inner pot
  19. Top with frozen artichoke hearts
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 10 min
  22. Cancel - Keep warm
  23. Natural release - 10 min
  24. Quick release
  25. Transfer chicken and artichoke hearts to serving plate
  26. Tent loosely with foil
  27. Add water and cornstarch to a clean small bowl
  28. Mix until smooth
  29. Transfer content of small bowl to inner pot
  30. Heat - Sauté, Normal
  31. Cook until bubbles form while stirring occasionally - approx 2 min
  32. Add heavy cream and lemon juice to the inner pot
  33. Stir briefly until combined
  34. Cancel - Sauté
  35. Season to taste
  36. Pour sauce over chicken and artichokes
  37. Sprinkle with flat-leaf parsley
  38. Serve
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