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)
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:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- 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.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
- Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Serve warm garnished with ribbons of fresh basil.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
