Instant Pot Creamy Artichoke Chicken

Instant Pot Creamy Artichoke Chicken

Full of flavor and easy to make, this Instant Pot creamy artichoke chicken recipe is divine. Keto and low carb lovers can eat the dish as-is or serve over zucchini noodles. Carb lovers can eat it over rice or noodles.

Ingredients for Instant Pot Creamy Artichoke Chicken:

Instant Pot Creamy Artichoke Chicken Ingredients

Set the Instant Pot on saute, add the olive oil when the pot is warm and add chicken, stirring and cooking until browned, about 2-3 minutes.

Add the onion, garlic, onion powder, garlic powder, Kosher salt, black pepper, and lemon juice, stir to combine and cook 1-2 minutes, until the onion becomes translucent.

Press cancel on the Instant Pot, then set it to “warm” for 10 minutes.  Add the heavy cream, chicken broth, mozzarella, cream cheese, and parmesan.  Replace the cover on the Instant Pot.

After 5 minutes, uncover, stir, and add spinach, stirring to combine.  Re-cover, cooking another 5 minutes until all the cheese is melted and the spinach has wilted into the sauce.

NOTE:  Use chicken broth as a thinner.  If you like your sauce very thick, feel free to leave it out.  If you like it a little thinner, add bits at a time.  You can also use the chicken broth when re-heating the dish.

Other keto/low carb Instant Pot recipes you might enjoy: Instant Pot Butter Chicken and Instant Pot Beef Bourguinon.

Print

Instant Pot Creamy Artichoke Chicken

Instant Pot Creamy Artichoke Chicken
  • Author: Kathleen
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American
Scale

Ingredients

1 pound chicken breast, cubed
2 tablespoons olive oil
1/4 cup onion, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
½ tablespoon garlic, minced
1 teaspoons onion powder
½  teaspoon garlic powder
1 teaspoon Kosher salt
½ teaspoon black pepper
2 teaspoons fresh lemon juice 
1/2 cup heavy cream
¼ cup chicken broth (optional)
½  cup shredded mozzarella cheese
4 ounces cream cheese, cubed
1/4 cup shredded Parmesan cheese
2 cups fresh spinach

 

Instructions

Set the Instant Pot on saute, add the olive oil when the pot is warm and add chicken, stirring and cooking until browned, about 2-3 minutes.

Add the onion, garlic, onion powder, garlic powder, Kosher salt, black pepper, and lemon juice, stir to combine and cook 1-2 minutes, until the onion becomes translucent.

Press cancel on the Instant Pot, then set it to “warm” for 10 minutes.  Add the heavy cream, chicken broth, mozzarella, cream cheese, and parmesan.  Replace the cover on the Instant Pot.

After 5 minutes, uncover, stir, and add spinach, stirring to combine.  Re-cover, cooking another 5 minutes until all the cheese is melted and the spinach has wilted into the sauce.

Notes

NOTE:  Use the chicken broth as a thinner.  If you like your sauce very thick, feel free to leave it out.  If you like it a little thinner, add bits at a time.  You can also use the chicken broth when re-heating the dish.

Keywords: Chicken, Instant Pot, low carb, keto, artichoke

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.