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Instant Pot Artichoke Chicken
This Instant Pot Artichoke Chicken recipe is a creamy, whole meal-in-one and only takes a few minutes make from a handful of ingredients!
AN EASY ONE POT DINNER
Instant Pot Artichoke Chicken is an absolute must-have for dinner! It’s the perfect addition to your favorite pasta (or not!) and boy is it creamy and delicious! It has so much flavor! I was really looking for a way to incorporate artichoke hearts into a meal. They are such a great source of protein and help with digestion and they taste great – especially when seasoned and cooked properly. And you won’t feel like a stuffed pig afterwards either – haha! So trust me when I say this spinach artichoke chicken is the PERFECT addition to your busy weeknight dinner rotation. I love how quickly it is made as well!
FREQUENTLY ASKED QUESTIONS:
Is this recipe low carb? Yes, this Artichoke Chicken recipe is low carb and keto friendly. However, I always say to check your own personal recipe calculators based on your specific diet to make sure it meets your dietary needs and/or restrictions. Can I just make this on the stove top? Absolutely! So, to start, this recipe isn’t a true Instant Pot recipe. We’re just using the instant pot to brown and cook the chicken and warm up everything else that is combined with it. So, yes, you could certainly do that on the stove top, instead of using the Instant Pot. Can I make this in the Slow Cooker? If you want to make this a slow cooker recipe, I would probably add 1/2 cup of chicken broth to it. You can choose to brown the chicken first, or not. You don’t need a big crock pot either, a 4 quart would work just fine since we’re only using a pound of chicken. While making it in the crock pot is an option, just know that it wouldn’t come out quite as thick as this Instant Pot (or stove top) version, but it would still be good. Can I double this recipe? This recipe can be doubled, cooking time might need to be adjusted just a little. As long as the chicken reaches 165F internal temperature and everything is softened and warmed through and melted, it should be good to go. What to serve with Artichoke Spinach Chicken? You can serve this with some pasta or leave it as is. I think it goes nicely with a big fresh salad and Garlic Bread or Breadsticks too! Can I make this ahead of time? This dish can be held on “keep warm” for up to an hour as long as you stir it periodically. How to store leftovers? Leftovers should be stored in an airtight container and should be kept in the fridge for up to 4 days. Can I freeze Artichoke Chicken? I wouldn’t recommend trying to freeze this recipe. The sauce breaks once frozen and thawed and the spinach also changes texture.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
chicken breast– thighs could be used if needed – they may need a little longer to cook though because they are dark meat.
fresh spinach – this adds color and flavor. Baby spinach works too.
artichoke hearts – I am just using canned artichoke hearts. They are already nice and soft. I suppose you could use fresh, I just haven’t tested it.
cream cheese – this adds amazing creaminess. I always use full fat but you can use a lower fat if necessary.
heavy cream – it needs to be heavy cream – milk is too thin and you won’t get that thicker, creamy consistency we’re look for.
Parmesan cheese – I think freshly grated tastes the best but if all you have is the pre shredded stuff, that is fine too.
mozzarella cheese
garlic powder
onion powder
HOW TO MAKE INSTANT POT ARTICHOKE CHICKEN:
Before you get started, get your ingredients rounded up so you’re not running around the kitchen like a crazy person. Set the instant pot on sauté mode and drizzle the bottom with olive oil. Cook the chicken roughly 2-3 minutes, until browned. Add the artichoke hearts and seasonings and mix well. Cook another 2-3 minutes.
Press cancel on the instant pot and set to “keep warm”. Stir in the heavy cream, cheeses, and spinach.
Replace the cover and hold on “keep warm” for 10 minutes. We’ve found that the “keep warm” setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn’t handle dairy well unless on a low setting. Stir every 5 minutes until mixture is smooth and creamy.
CRAVING MORE RECIPES?
Instant Pot Meatloaf
Instant Pot American Goulash
Instant Pot Ribs
Instant Pot Beef Pot Roast
Instant Pot Potato Soup
Instant Pot Italian Stuffed Peppers
Instant Pot Baked Ziti
Instant Pot Beef Stew
Instant Pot Lasagna Soup
Instant Pot Garlic Mashed Potatoes
Spinach Artichoke Pull-Apart Bread
Instant Pot Crack Chicken
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Instant Pot Artichoke Chicken
This Instant Pot Artichoke Chicken recipe is a creamy, whole meal-in-one and only takes a few minutes make from a handful of ingredients!
Course Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes
Servings 4
Calories 511kcal
Author Brandie @ The Country Cook
Ingredientsolive oil1 pound chicken breast cubedsalt and pepper to taste14 ounce can artichoke hearts drained and chopped1 teaspoon garlic powder1 teaspoon onion powder½ cup heavy cream4 ounces (1/2 block) cream cheese, softened to room temperature cubed¼ cup parmesan cheese½ cup shredded mozzarella cheese2 cups fresh spinach chopped
InstructionsSet the instant pot on sauté mode and drizzle the bottom with olive oil. Allow it to come up to temperature. Season the diced chicken with a little salt and pepper. Then cook the chicken for about 2-3 minutes, until browned. Stir occasionally so all sides get brown. Add the artichokes, garlic powder and onion powder and and mix well. Cook on sauté mode for another 2-3 minutes. Press cancel on the instant pot and set to "keep warm". Stir in the heavy cream, cream cheese, parmesan and mozzarella cheeses and spinach. Replace the cover and hold on "keep warm" for 10 minutes. The "keep warm" setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn't handle dairy well unless on a low setting. Stir every 5 minutes until mixture is smooth and creamy. Serve and enjoy!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 511kcal | Carbohydrates: 8g | Protein: 33g | Fat: 37g | Sodium: 810mg | Fiber: 2g | Sugar: 2g