30-Minute Instant Pot Creamy Artichoke Chicken
A nourishing one-pot stew combining tender chicken, artichoke hearts, and earthy mushrooms in a silky coconut milk and bone broth base, finished with nutritional yeast for savory depth and fresh spinach. The Instant Pot method delivers restaurant-quality results in under 20 minutes. Ideal for weeknight dinners seeking comfort without dairy, this version prioritizes whole ingredients and clean flavors for paleo and dairy-free preferences.
Ingredients
- ½ head Vidalia onion, halved and sliced
- 1 Tbsp ghee
- 1 cup chicken bone brothvegetable broth1:1vegetarian
maintains liquid and depth
- 1 cup coconut milk
- 2 Tbsp lemon juice
- 1 lb baby bella mushrooms, halved
- 13 oz artichoke hearts, canned or frozen
- 1 lb chicken breast, boneless skinless
- 2 clove garlic, minced
- 1 Tbsp fresh parsley, chopped
- ½ tsp thyme, dried
- ⅛ tsp mace
- 1 tsp Himalayan pink salt
- ½ tsp black pepper
- ¼ cup nutritional yeast
- 2 cup baby spinach
- 2 Tbsp parsley, flat leaf, fresh, chopped
Instructions
- 1
Activate saute function; add onion and ghee, stirring occasionally until softened and lightly browned, about 6 minutes.
- 2
Cancel saute mode; add bone broth, coconut milk, lemon juice, mushrooms, artichoke hearts, chicken breasts, garlic, parsley, thyme, mace, salt, and pepper.
- 3
Stir to combine; secure lid with vent closed.
- 4
Set to manual/pressure cook on low for 5 minutes.
- 5
When cycle completes and unit beeps, cancel and carefully vent to depressurize.
- 6
Remove lid and stir in spinach and flat leaf parsley until wilted.
- 7
Taste and adjust seasonings as needed.
Tips
For deeper umami, sear mushrooms separately before adding to avoid excess moisture that can extend cooking time and dilute flavors.
Nutritional yeast adds cheesy notes without dairy; if unavailable, substitute with extra salt and white miso for similar savoriness.
Venting carefully prevents steam burns; use a wooden spoon to crack the lid slightly rather than removing it fully.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; thaw overnight before reheating on stovetop or Instant Pot saute mode with splash of broth.
Prepare all vegetables and store separately the day before. Stew tastes even better the next day as flavors meld; make 2 days ahead for optimal depth.
Ladle into bowls; pair with cauliflower rice, roasted root vegetables, or crusty sourdough. Garnish with lemon zest and fresh parsley. Serves 4 as main course or 6 as part of spread.
Common Mistakes
Do not skip the sauteing step to avoid flat, steamed onion flavor.
Do not overcrowd the pot during sauteeing or onions will steam rather than caramelize.
Do not neglect to vent carefully to avoid burns from pressurized steam.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken instead of fresh?
Yes, but add 3-5 extra minutes to pressure cook time. Instant Pot handles frozen poultry well; ensure pieces are roughly cut to similar sizes for even cooking throughout the stew.
What if I don't have nutritional yeast?
Substitute with grated parmesan (2 Tbsp), miso paste (1 Tbsp white), or simply increase salt by 0.5 tsp. Each adds savory umami depth in place of the cheesy notes nutritional yeast provides.
How long can I keep this refrigerated and can I freeze it?
Keeps refrigerated 3-4 days in an airtight container. Freezes up to 3 months; thaw overnight in fridge and reheat gently on stovetop or using Instant Pot saute mode with added broth to restore texture.