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