This Instant Pot Chicken with Mushrooms and Artichoke Hearts recipe is a one pot meal in the Instant Pot made with delicious whole foods.
My life is full-speed.
The schedules packed.
I’ve taken the lazy way out, pulling into drive-thrus when I needed to crunch time.
Then I realized that the lazy way was far more work than an Instant Pot.
I’m not kidding.
On a day when the accelerator was stuck in go, go, go! I resisted the urge.
It was getting late, and my husband pulled into the parking lot of some fast-food chain on our way home.
I said, “Nah. I’ll make dinner when we get home.”
He reminded me of the hour.
That the kids needed showers, homework and then asked, “what are you thinking of making?”
“Chicken with mushrooms, spinach, tomatoes, and artichoke hearts.”
Perhaps it was the low-sugar from the afternoon of errands, but he nearly lost his mind!
“We need to eat before midnight!” he said in his voice signaling that if I didn’t pull this off it would be Armageddon.
I didn’t flinch.
We got home, and in less than 30-minutes, I had a beautiful meal made for my family–made of whole foods!
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Chicken with Mushrooms, Artichokes, Spinach and Tomatoes!
Seriously, here’s how it went down.
Instant Pot Recipe: Chicken with Mushrooms and Artichoke Hearts Ingredients:
2 Tbsp Olive Oil
salt and pepper to taste
1 leek, quartered and sliced
1 lb fresh, whole mushrooms
1 can (28 ounces) Tuttorosso Tomatoes
14-ounce jar artichoke hearts (you can use frozen, but I didn’t have any)
3/4 cup chicken broth
10-ounce bag fresh baby spinach
Instant Pot Recipe: Chicken with Mushrooms and Artichoke Hearts Directions:
Add olive oil to the bottom of Instant Pot
Salt and Pepper chicken breasts to your liking
Add chicken to the bottom of Instant Pot
Add mushrooms and leek
Drain Tuttorosso Tomatoes and add to Instant pot
Drain Artichoke Hearts and add to Instant Pot
Pour in chicken broth
top with baby spinach
Put the lid on the Instant Pot and set for Poultry 20-minutes.
I let the Instant Pot stay on warm for 5 minutes, without moving the lid, and then I serve the dish over rice.
It was a huge hit, and I felt so much better knowing we don’t need the drive-thru.
I can come home and make a one-pot meal in the Instant Pot in the same amount of time while my kiddos are showering or doing homework and feed my family whole, delicious foods.
Note: We do not use the juices that remain. I just use a slotted spoon to get the vegetables out and serve over rice or noodles.