Chicken with Creamy Artichoke Sauce

By: Instant Pot Italian by Ivy Manning

Chicken with Creamy Artichoke Sauce
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved."]
cuisine icon Keywords
1-2 hours, 4 servings, artichoke hearts, chicken broth, chicken thighs, contributed, cook 40 min, cornstarch, dry vermouth, easy, garlic, heavy cream, Instant Pot Italian by Ivy Manning, italian, italian parsley, lemon juice, low carb, main course, olive oil, pancetta, prep 35 min, pressure cook, salt and pepper, yellow onion

prep icon Prep Time
35 min
cook icon Cook Time
40 min

serving icon Servings
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
Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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