Instant Pot Creamy Artichoke-Tomato Chicken
Pesto Squash Ribbons
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ tsp kosher salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil
- 2 cloves garlic, minced
- ½ Tbsp Italian seasoning
- ½ (14.5-oz) can diced tomatoes with garlic
- ½ (12-oz) jar marinated quartered artichoke hearts, drained
- ¼ cup low-sodium chicken broth
- 3 Tbsp cream cheese, cut into small pieces
Instructions
- Cut chicken into 2-inch pieces. Sprinkle with salt and pepper.
- Heat oil in 4-quart Instant Pot on Sauté setting. Cook chicken 3 minutes or until lightly browned, stirring occasionally.
- Add garlic, Italian seasoning, diced tomatoes, artichokes, and broth. 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. Add cream cheese, stirring until melted.
Side Dish Ingredients
- ½ lb yellow squash
- 3 Tbsp pesto
- ¼ tsp kosher salt
Side Dish Instructions
- Cut squash into thin ribbons using a vegetable peeler. Place ribbons in a microwave safe bowl.
- Microwave at HIGH 2 minutes or until tender; drain. Stir in pesto and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
413
|
77
|
490
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 8 | 3 | 11 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 678 | 314 | 992 |
Keto Meal Plan
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