Instant Pot Chicken with Tomatoes and Artichokes
Ingredients
- 2½ lb boneless, skinless chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
- 1 (14-oz) can quartered artichoke hearts, drained
- ½ cup chicken broth
- 2 bay leaves
- 1 (5-oz) pkg baby spinach
- ¼ cup chopped fresh parsley
- 1 (16-oz) pkg fettuccine
Instructions
- Cut chicken into 2-inch pieces. Combine all ingredients except spinach, parsley, and fettuccine in a 6-quart Instant Pot. Close and lock pot lid; turn steam release to Sealing position. Set cook time on Manual for 10 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method. Gradually stir in spinach and parsley until spinach is wilted.
- Meanwhile, cook pasta according to package directions. Serve chicken mixture over pasta.
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