6ouncesartichoke heartsdrained, rinsed, patted dry, and chopped
2scallions1 finely chopped and 1 thinly sliced, divided
4ounceschicken breastsboneless and skinless, 6each,
3tablespoonsextra-virgin olive oildivided
6cupsspinacharugula, or other leafy green
In a large bowl, combine the cream cheese, lemon zest, 1 tablespoon of the lemon juice, Parmesan, and 1/4 teaspoon each of the salt and black pepper.
Fold in the artichoke hearts, baby spinach, and chopped scallion.
Slice a 2-inch pocket in each chicken breast: Insert a thin, sharp knife into the thickest part of each chicken breast and push it three-quarters of the way through, down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening.
Stuff 1/4 of the artichoke mixture into each chicken breast (about 1/4 cup). Season the chicken with 1/2 teaspoon each of the salt and black pepper.
Press Sear/Sauté on the Instant Pot, adjust the temperature to 375°Fand the timer to 30 minutes, and let heat for 2 minutes.
Add 1 tablespoon of the olive oil to the pot, followed by the chicken breasts. Cover with the lid and cook for 6 minutes.
Increase the heat to 400°F, and cook the chicken, uncovered, until golden brown, 2 to 3 minutes more. Flip the chicken and cook, uncovered, until golden brown and cooked through, 5 to 7 minutes more. Press Cancel.
While the chicken is cooking, toss the arugula and sliced scallion with the remaining 2 tablespoons each olive oil and lemon juice and remaining 1/4 teaspoon each salt and pepper.