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:
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.
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.
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.
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.
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!
This dish can be held on “keep warm” for up to an hour as long as you stir it periodically.
Leftovers should be stored in an airtight container and should be kept in the fridge for up to 4 days.
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 Artichoke Chicken
Ingredients
- olive oil
- 1 pound chicken breast cubed
- salt and pepper to taste
- 14 ounce can artichoke hearts drained and chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup heavy cream
- 4 ounces (1/2 block) cream cheese, softened to room temperature cubed
- ¼ cup parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cups fresh spinach chopped
Instructions
- Set 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I really am unhappy that so many of the “creamy” Instant Pot recipes call for cream cheese, which I’m not a big fan of. Can it be skipped in this recipe or is there a reasonable substitution?
That’s a good question. I love cream cheese and my family (who are not fans) actually like it in these recipes since you don’t taste it as a separate ingredient. Is it the tang you don’t like? Or the texture? I suppose you could use a really creamy cheese (like white American cheese or mozzarella.) 🙂
The taste of it is fine, but I find it to be too rich. I don’t like but a bite of cheesecake for the same reason. More than a bite or two and my stomach feels yucky for hours.
Wow, this was really good!! We had it with egg noodles on the side. Delicious!!
Did you marinated artichoke hearts?
You can use the jarred marinated artichoke hearts or plain. I like the marinated but it’s totally your preference!
This looks great! I will try this one!
So it’s served over pasta?
Nope! It’s served all by itself! It’s filling just as it is. However, if you want to “carb it up” a bit, you could certainly serve with noodles or pasta! 🙂