Instant Pot Tuscan Chicken and Rice

Rich, flavorful ingredients characterize Tuscan cooking, and in the Instant Pot (find yours here: https://amzn.to/2IwksUW), you can get that richness start-to-finish in only 25 minutes. Juicy flavorful chicken and artichoke hearts are perfectly balanced with just the right touch of tangy sundried tomatoes for a dish you’ll love to serve.

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This one-pot meal is so delicious, your family will think you spent hours over the stove. But instead, you just give the chicken a quick brown, layer in the rest of the ingredients, and let the pot work its magic. The result? A delicious one-pot meal…and that means just one pot clean-up!

Want to amp up the veggie count in this recipe? Shred a small zucchini and add it in with the artichoke hearts. It’s delicious and a great source of vitamin A, vitamin C, potassium and fiber.

For an extra-special twist on this recipe, substitute rounds of fresh mozzarella for the shreds. The result will be a slightly more moist and creamy end product. Since fresh mozzarella has a lower salt content, you may need to add just a touch more seasoning at the end.

A delicious one-pot meal…and that means just one pot clean-up!


Ingredients:

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 cup long grain white rice
  • 1 1/2 cups chicken broth
  • 1/3 cup basil pesto
  • 6 oz jar marinated artichoke hearts, drained and cut into bite-sized pieces
  • 1/4 cup + 1/4 cup sundried tomatoes, divided
  • 8 oz shredded mozzarella cheese
  • 1 tbsp Italian seasoning
  • Additional fresh basil, cut into ribbons for garnish (optional)

Instructions:

  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
  5. Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Serve warm garnished with ribbons of fresh basil.

*The MANUAL and PRESSURE COOK buttons are interchangeable.