Tuscan Chicken and Rice
By :Chop Secrets
Print Recipe
Votes: 13
Rating: 3.69
Rate this recipe!
Course Dinner
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Artichoke, Chicken Thighs, Rice
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-5 servings
Ingredients
  • 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 ounce shredded mozzarella cheese
  • 1 tbsp Italian seasoning
  • fresh basil cut into ribbons for garnish (Additional option)
Course Dinner
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Artichoke, Chicken Thighs, Rice
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-5 servings
Ingredients
  • 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 ounce shredded mozzarella cheese
  • 1 tbsp Italian seasoning
  • fresh basil cut into ribbons for garnish (Additional option)
Votes: 13
Rating: 3.69
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
  5. Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
  6. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Serve warm garnished with ribbons of fresh basil.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

13 replies
  1. Fcpakins
    Fcpakins says:

    I was good but two things happened…
    1) The Instant Pot said “burn” before it finished cooking. The next time I make it i’ll use 2 cups of broth.
    2) I forgot to add the Italian seasoning, so this isn’t a fair review.
    It was good! Really good, you should try it.

  2. Ironweaver
    Ironweaver says:

    Good, but advise modifying the recipe. First, as suggested earlier review, increase liquid to avoid burn. Second, don’t put pesto in – leave it as garnish after cooking. Third, when putting everything in, advise layering in some granulated onion and some garlic (to taste).

  3. NEIAchef
    NEIAchef says:

    Overall this recipe had good flavor. I made sure to add extra broth but had problems with getting the “burn” message during cooking as others have posted happened to them. I would modify this recipe to not include the Mozzarella cheese as I don’t feel it added to the dish. I would make sure to cook on low pressure to avoid getting the burn problems.

  4. WesLoreen
    WesLoreen says:

    My first time and I had to throw away the dinner because the rice burned. Based on the online comments, not letting the pot cool after using the saute feature preheated the rice and stock too quickly (if you literally follow the directions), when the pressure feature started. The BURN light went on and l had to cancel the meal.

    I’m thinking if I had more experience I should have sauted the chicken separately or made sure the IP Saute and pot had totally cooled before pressurizing.

  5. Winunc
    Winunc says:

    Glad I read the reviews. I sauted the chicken, it didn’t seem to “Brown”. I let the pot cool completely before adding everyting and finishing the meal. The BURN light came on fairly quickly. I ignored it, as I didn’t want to stop the process. It went off and the meal completed. There was some burned rice in the bottom, and I felt it was a little too mushy. I did use 2 cups of broth as most had suggested. It tasted OK, I was expecting a little more flavor. Not my fav. But it was edible.

  6. Winunc
    Winunc says:

    I also noticed that the cheese did nothing for recipe. I used real moz cheese, not packaged shredded. I shreded it myself.

  7. Raelynn.Chase
    Raelynn.Chase says:

    Very good! I did as was suggested & did 2 cups of broth & sprinkled in some onion & garlic powder when layering

  8. Tzavarise
    Tzavarise says:

    Delicious! I used chicken fillets instead of thighs in an 8qt Instant pot. I followed the directions exactly as written and it turned out perfect. Delicious! I have made this recipe 2x in the past 2 weeks.

  9. TBC7777
    TBC7777 says:

    I made this and it is excellent and husband approved! Couple tricks I’ve learned in my first 3 meals: 1) After you saute be sure to hit cancel right away and take the inside pot out right away to let it cool a bit 2) Put the inside pot back and add the rest of the ingredients and then close, lock, seal and then press pressure cook. This way the rice will not over cook from already being hot from the saute 3) As soon as the 10 minutes is up and its naturally releasing hit cancel!

  10. Beatonfamily
    Beatonfamily says:

    Comes out perfect everytime! Only thing its a little oily. I cook mine with 2 small chicken thighs with out the bone and i have never gotten a burn sign. My cousin keeps getting the burn sign. Maybe add more broth like everyone else. When you do make rice after all its usually 1 cup rice and 2 cups of water. This recipe says 1 cup of rice and 1 1/2 cup of broth. Maybe thats the reason for the burn sign.

  11. Instant Pot
    Instant Pot says:

    Adding more broth can help if the recipes produces a burn error.

    The amount of liquid is the required amount needed for the amount of rice. Steps 3 – 6 need to be done quickly because if too much liquid evaporates there wont be enough to cook.

  12. Dtenwinkel
    Dtenwinkel says:

    Horribly burned! Whoever made this clearly did not understand what they were doing. Hopefully I can scrape the concrete-like layer of burned rice off my liner without ruining it. Thanks a lot!

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