Tuscan Chicken and Rice


  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 cup long grain white rice
  • 1 1/2 cups chicken broth
  • 1/3 cup basil pesto
  • 6 oz marinated artichoke hearts 1 jar drained and cut into bite-sized pieces
  • 1/2 cup sundried tomatoes divided
  • 8 oz shredded mozzarella cheese
  • 1 tbsp Italian seasoning
  • Fresh basil cut into ribbons for garnish (Additional option)
  • Add olive oil to the Instant Pot. Using the display panel select the Saute function.
  • When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
  • Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
  • Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual or Pressure Cook function*. Use the +/- keys and program the Instant Pot for 10 Minutes.
  • When the time is up, let the pressure naturally release for 5 Minutes, then quick-release the remaining pressure.
  • Serve warm garnished with ribbons of fresh basil.
Previous Next