Instant Pot Lemon Artichoke Chicken Pasta
Instant Pot Lemon Artichoke Chicken Pasta is a vibrant, flavorful dish that effortlessly combines tender chicken, zesty lemon, and earthy artichokes in a creamy pasta sauce. Perfect for busy weeknights or entertaining guests, this quick recipe transforms simple ingredients into a comforting meal that brings everyone together. In just 15 minutes, you can savor every delightful bite of this culinary masterpiece.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz fettuccine or penne pasta
- 1 cup canned or frozen artichoke hearts
- Zest and juice of 2 fresh lemons
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Gather all ingredients, chop garlic, and zest lemons.
- Set the Instant Pot to 'Sauté' mode. Add olive oil and brown chicken breasts for about 3-4 minutes per side until golden. Remove and set aside.
- In the same pot, sauté minced garlic for about one minute until fragrant.
- Return chicken to the pot. Add artichoke hearts, lemon juice, lemon zest, oregano, chicken broth, and pasta. Stir well to combine.
- Seal the lid and cook on high pressure for 5 minutes.
- Perform a quick release of pressure once cooking is complete. Stir in heavy cream until well combined.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: For extra flavor, consider adding vegetables like spinach or bell peppers. You can substitute heavy cream with half-and-half for a lighter option. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stovetop.