1-2 hours4 servingsartichoke hearts

Chicken with Creamy Artichoke Sauce

By Ivy Manning

Icon of two silouettes of people

4 servings

Icon of clock

1-2 hours

Icon of metric scale

Easy

Chicken with Creamy Artichoke Sauce
Red background with darker red circles

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 35 min

Cook Time: 40 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: Italian

Diet: Low Carb

Yield: 4 servings

Ingredients

  • 4-6 chicken thighs
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup pancetta
  • 1 yellow onion
  • 2 cloves garlic
  • 1/4 cup dry vermouth
  • 3/4 cup chicken broth
  • 12 ounces artichoke hearts
  • 2 teaspoons cornstarch
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 2 tablespoons Italian parsley
Chicken and artichokes are a natural pairing, especially when combined in a lemony cream sauce. This recipe makes plenty of sauce, so it’s great served on top of something to catch the goodness, like orzo or rice.

INSTRUCTIONS

  1. Brush the chicken with 1 tablespoon of the oil and season generously with salt and pepper. Select Sauté and adjust to More/High heat. When the pot is hot, brown the thighs meaty-side down in batches until browned, 4 minutes. (Alternatively, broil the oiled and seasoned chicken thighs on a foil-lined baking sheet until browned, 6 minutes.) Transfer to a plate.
  2. Add the remaining 1 tablespoon oil to the pot. When the oil is hot, add the pancetta and onion. Cook, stirring frequently, until the onion is tender, 5 minutes. Add the vermouth and cook for 1 minute to burn off some of the alcohol. Press Cancel.
  3. Add the chicken, any accumulated juices from the plate, and the broth to the pot. Put the artichokes on top of the chicken, but do not stir them in. Lock on the lid, select the Pressure Cook function, and adjust to HIGH pressure for 10 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Use a slotted spoon to transfer the chicken and artichoke hearts to a serving platter and loosely tent with foil.
  5. In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth. Add the mixture to the pot, select Sauté, and adjust to Normal/Medium heat. Cook, stirring occasionally, until the sauce is thick and bubbling, 2 minutes. Add the cream and lemon juice to the pot and stir to combine. Press Cancel. Season with salt and pepper. Pour the sauce over the chicken and artichokes. Sprinkle with the parsley and serve.

Notes

The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

About the chef

Ivy Manning

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

View All Ivy's Recipes

GET COOKIN’ WITH US