Instant Pot Spinach Artichoke Chicken – Dinner Made Simple


 
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If you’re looking for an easy dinner option, this Instant Pot Spinach Artichoke Chicken is exactly what you need!

instant pot spinach artichoke chicken

If it were possible to use the Instant Pot for literally every meal, would you? Maybe it can happen, maybe not but one thing is for certain…If you are looking for a simple and delicious dinner for you and your family, this Instant Pot Spinach Artichoke Chicken recipe is beyond amazing.

The chicken stays moist and juicy and the flavor combination of the spinach and artichokes are the perfect way to start, and end a meal. Say goodbye to those frozen meals or dinners in a can, and welcome this Instant Pot recipe with open arms.

And trust in the fact that your family will agree. These recipe takes no time at all, but will taste like you spent hours preparing it. Your family will be forever grateful to get to come home after a long day of school or work and cozy up to the table for this hearty meal. Make their tummies happy with each and every bite and give this Instant Pot Spinach Artichoke Chicken recipe a try!

Ingredients for Instant Pot Spinach Artichoke Chicken:

  • 4 to 6 boneless skinless chicken breasts
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 (15 ounces) can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cup chicken stock
  • 1 (10 ounces) package fresh spinach, coarsely chopped
  • 1 (8 ounces) package cream cheese, softened
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup heavy whipping cream

How to make Instant Pot Spinach Artichoke Chicken

  1. In a small bowl, mix together the onion powder, 1/2 teaspoon garlic powder, oregano, salt, and pepper. Sprinkle seasoning mix on all sides of chicken breasts.
  2. Set pressure cooker to saute and heat until “hot.”  Drizzle the olive oil into the pressure cooker. Add chicken breasts two or three at a time (do not crowd) and sear until golden on each side, about 3 minutes. Chicken will not be cooked through. Remove the chicken breasts. Set aside and keep warm.
  3. With the pressure cooker still on the saute setting, add the onions and chicken stock, whisking to deglaze and remove the cooked bits from the pot. Add the artichokes and chicken breasts.
  4. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 10 minutes. Naturally release for 5 minutes before a quick release.
  5. Carefully remove the chicken from the pressure cooker. Keep warm.
  6. With the pressure cooker on the “keep warm” setting, add the cream cheese, cheeses, whipping cream, remaining garlic powder, and spinach. Cover for about 10 minutes, stirring occasionally until cheeses have melted. Cook’s note: To make a thicker sauce, remove half of the chicken stock and drippings after the chicken breasts are cooked.
  7. Serve the spinach and artichoke sauce over the chicken breasts or chop the chicken breasts and stir everything together with your favorite cooked pasta.

Instant Pot Spinach Artichoke Chicken will quickly become a family favorite!

Instant Pot Spinach Artichoke Chicken
Ingredients
  • 4 to 6 boneless skinless chicken breasts
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 (15 ounces) can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cup chicken stock
  • 1 (10 ounces) package fresh spinach, coarsely chopped
  • 1 (8 ounces) package cream cheese, softened
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup heavy whipping cream
Instructions
  1. In a small bowl, mix together the onion powder, 1/2 teaspoon garlic powder, oregano, salt, and pepper. Sprinkle seasoning mix on all sides of chicken breasts.

  2. Set pressure cooker to saute and heat until “hot.” Preheat oven to “broil.” Drizzle the olive oil into the pressure cooker. Add chicken breasts two or three at a time (do not crowd) and sear until golden on each side, about 3 minutes. Chicken will not be cooked through. Remove the chicken breasts. Set aside and keep warm.

  3. With the pressure cooker still on the saute setting, add the onions and chicken stock, whisking to deglaze and remove the cooked bits from the pot. Add the artichokes and chicken breasts.

  4. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 10 minutes. Naturally release for 5 minutes before a quick release.

  5. Carefully remove the chicken from the pressure cooker. Keep warm.

  6. With the pressure cooker on the “keep warm” setting, add the cream cheese, cheeses, whipping cream, remaining garlic powder, and spinach. Cover for about 10 minutes, stirring occasionally until cheeses have melted. Cook’s note: To make a thicker sauce, remove half of the chicken stock and drippings after the chicken breasts are cooked.

  7. Serve the spinach and artichoke sauce over the chicken breasts or chop the chicken breasts and stir everything together with your favorite cooked pasta.


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Hi, there! I’m Heather Bowen, and I am so glad you’re here.

My passion lies in helping homeschool moms balance marriage, motherhood, homemaking, and homeschooling all while remaining sane!

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