Chicken with Creamy Artichoke Sauce
By :Instant Pot Italian by Ivy Manning
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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.
Votes: 7
Rating: 4.29
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Artichoke, Chicken, Heavy Cream
Prep Time 35 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 4-6 chicken thighs bone-in skin removed
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup pancetta diced, from a 1/2-inch-thick slab, or chopped thick-cut bacon
  • 1 yellow onion halved lengthwise and thinly sliced through the root end, about 1 cup
  • 2 cloves garlic thinly sliced
  • 1/4 cup dry vermouth or dry white wine
  • 3/4 cup chicken broth homemade or low-sodium store-bought
  • 12 ounces artichoke hearts frozen and defrosted, do not use marinated artichokes
  • 2 teaspoons cornstarch
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons Italian parsley chopped fresh
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Artichoke, Chicken, Heavy Cream
Prep Time 35 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 4-6 chicken thighs bone-in skin removed
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup pancetta diced, from a 1/2-inch-thick slab, or chopped thick-cut bacon
  • 1 yellow onion halved lengthwise and thinly sliced through the root end, about 1 cup
  • 2 cloves garlic thinly sliced
  • 1/4 cup dry vermouth or dry white wine
  • 3/4 cup chicken broth homemade or low-sodium store-bought
  • 12 ounces artichoke hearts frozen and defrosted, do not use marinated artichokes
  • 2 teaspoons cornstarch
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons Italian parsley chopped fresh
Votes: 7
Rating: 4.29
Rate this recipe!
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.
Recipe Notes

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

11 replies
  1. The 4 Cz
    The 4 Cz says:

    Nice flavour. Recommend cooking the pancetta first before adding onions to get it crispier or use thick smoked bacon instead. We added mushrooms and finely chopped carrots. At the stage of sauce thickening we added gluten free gnocchi instead of corn starch which gave the sauce a very nice consistency.

  2. Instant Pot Italian
    Instant Pot Italian says:

    Diane Ayers: The garlic should be added right before the vermouth in step 2, saute for 45 seconds or until fragrant.

  3. Charitart
    Charitart says:

    I agree about sauteeing the pancetta, or in my case thick cut bacon, before the onions too. I had a hard time thickening up the sauce, but leaving it cool, it thickened on its own. It didnt have enough zest for me, so I added some sun dried tomatoes and that helped. I would also like to try it with mushrooms.

  4. DavidJohnson1945
    DavidJohnson1945 says:

    My first I Pot meal. Made rice first
    Made a few mistakes combining vermouth and broth before adding and Ditto cream and lemon juice…curdles
    Even so results excellent and wife Pam gave it 5 stars
    Will definitely do this again!!

  5. Instant Pot
    Instant Pot says:

    Hi Rick,

    Any substitution may alter the cooking time needed. If that is what you have in the fridge, sure, I would check the temperature of the chicken to ensure it is properly cooked once finished.

  6. Jayhawk315
    Jayhawk315 says:

    For the chicken, is it a total of 4 minutes (2 min per side) or 4 mins each side, or 4 mins just on one side. I know thats prob a dumb question but i wanna make sure i do it right

  7. Camtogo
    Camtogo says:

    Not a pancetta fan so I omitted it. Added mushrooms. LOVE this recipe. Its a hit with my husband.

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