INGREDIENTS
- 1 tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1/3 cup basil pesto
- 6 oz marinated artichoke hearts 1 jar drained and cut into bite-sized pieces
- 1/2 cup sundried tomatoes divided
- 8 ounce shredded mozzarella cheese
- 1 tbsp Italian seasoning
- fresh basil cut into ribbons for garnish (Additional option)
INSTRUCTIONS
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
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Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
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Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
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Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
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When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
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Serve warm garnished with ribbons of fresh basil.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis