Chicken with Creamy Artichoke Sauce
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.
Servings Prep Time
4servings 35minutes
Cook Time
Servings Prep Time
4servings 35minutes
Cook Time
  • 4-6 chicken thighsbone-in skin removed
  • 2tablespoons olive oil
  • Salt and pepper
  • 1/4cup pancettadiced, from a 1/2-inch-thick slab, or chopped thick-cut bacon
  • 1 yellow onionhalved lengthwise and thinly sliced through the root end, about 1 cup
  • 2cloves garlicthinly sliced
  • 1/4cup dry vermouthor dry white wine
  • 3/4cup chicken brothhomemade or low-sodium store-bought
  • 12ounces artichoke heartsfrozen and defrosted, do not use marinated artichokes
  • 2teaspoons cornstarch
  • 1/4cup heavy cream
  • 2tablespoons lemon juicefresh
  • 2tablespoons Italian parsleychopped fresh
  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.