Instant Pot Chicken with Mushrooms and Artichoke Hearts Recipe

Looking for a quick and delicious dinner? Try this Instant Pot Chicken with Mushrooms and Artichoke Hearts recipe! Ready in just 30 minutes, it’s a flavor-packed meal perfect for busy weeknights. Say goodbye to drive-thrus and hello to wholesome, home-cooked goodness that your family will love!

Instant Pot Chicken with Mushrooms and Artichoke Hearts Recipe

A Busy Life, A Quick Solution

Life moves at full speed, and it’s easy to get caught up in the whirlwind of packed schedules and constant errands. I know the struggle all too well—there have been times when I’ve resorted to drive-thrus just to save time. But let me tell you, the “quick fix” of fast food often leaves me feeling like I’ve taken the long way around.

One evening, in the midst of a hectic day, my husband suggested pulling into a fast-food joint as we were driving home. It was late, the kids were tired, and there was still homework and showers to tackle before bed. But I resisted the urge. “No,” I said, “I’ll make dinner when we get home.” He looked at me like I’d lost my mind. “What are you thinking of making?” he asked. “Chicken with mushrooms, spinach, tomatoes, and artichoke hearts,” I replied, unfazed.

You should have seen the look on his face—it was a mix of disbelief and hunger-induced panic. “We need to eat before midnight!” he exclaimed. But I knew I could pull it off, thanks to my trusty Instant Pot. In less than 30 minutes, I had a beautiful, flavorful meal made from whole foods, ready for my family.

The Perfect Weeknight Meal

This Instant Pot Chicken with Mushrooms and Artichoke Hearts recipe is perfect for busy weeknights. It’s packed with delicious, wholesome ingredients and comes together quickly, leaving you more time to enjoy your evening.

Before diving into the recipe, be sure to check out my Pinterest Instant Pot board for more great recipes like this one!

Why You’ll Love This Recipe

This dish is more than just a quick dinner; it’s a flavor-packed experience. The artichokes and mushrooms elevate the taste to a whole new level, while the spinach adds a fresh, nutritious touch. The use of Tuttorosso Tomatoes is what I believe truly sets this dish apart—their vibrant color and garden-fresh flavor make a noticeable difference.

Ingredient Checklist

• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 boneless chicken breasts or boneless skinless chicken thighs
• 1 leek, quartered and sliced
• 1 pound fresh, whole mushrooms
• 1 can (28 ounces) of Tuttorosso Tomatoes
• 14-ounce jar of marinated artichoke hearts (or frozen if preferred)
• 3/4 cup chicken broth or chicken stock
• 10-ounce bag fresh baby spinach

How to Make Chicken with Mushrooms and Artichoke Hearts:

Step 1: Brown the Chicken (Optional)

If you prefer a golden-brown exterior on your chicken, start by heating 1 tablespoon of olive oil in your Instant Pot on the sauté setting. Season the chicken breasts with salt and pepper, then add them to the pot in a single layer. Sauté until golden brown, then remove and set aside.

Step 2: Sauté the Vegetables

Add the remaining olive oil to the Instant Pot. Sauté the leeks and mushrooms until softened, about 3-4 minutes. This step enhances the flavors, giving the dish a rich, savory base.

Step 3: Add the Main Ingredients

Return the chicken to the Instant Pot. Drain the Tuttorosso Tomatoes and add them to the pot along with the marinated artichoke hearts. Pour in the chicken broth, then top with fresh baby spinach.

 

Step 4: Pressure Cook

Secure the lid on the Instant Pot and set it to the Poultry setting for 20 minutes. Once the cooking cycle is complete, allow a quick pressure release. Let the pot stay on warm for 5 minutes before serving.

 

Step 5: Serve and Enjoy

I like to serve this dish over rice, zucchini noodles, or pasta. The combination of the tender chicken, savory mushrooms, and tangy artichokes makes for a satisfying meal that the whole family will love. If you prefer a thicker sauce, you can create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of the cooking liquid, then whisking it into the remaining juices until it reaches your desired consistency.

Expert Tips

• Marinate the Chicken: For extra flavor, marinate the chicken in olive oil, garlic, and lemon juice for at least 30 minutes before cooking.
• Frozen Artichokes: If you use frozen artichokes, make sure to thaw and drain them before adding to the Instant Pot to avoid excess moisture.
• Thicker Sauce: Use the cornstarch slurry technique mentioned above for a thicker, gravy-like sauce.

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs add a richer flavor and stay tender in the Instant Pot.

Q: What can I use instead of leeks?
A: If you don’t have leeks, try substituting with onions or shallots.

Q: Can I freeze leftovers?
A: Yes, this dish freezes well. Store in an airtight container for up to three months. Reheat in the microwave or on the stovetop.

Want More Delicious Recipes?

Craving more scrumptious and healthy recipes? Dive into my Pinterest board for a treasure trove of culinary inspiration! And if you’re eager to make meal prep even simpler, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s brimming with quick, easy recipes designed to elevate your cooking game. Grab your copy today and start transforming your meals!

This recipe is a lifesaver for those busy nights when you need a wholesome meal on the table fast. The Instant Pot does all the work, leaving you free to tackle the rest of your evening with a satisfied belly and happy family.