Tuscan Chicken and Rice
1 jar drained and cut into bite-sized pieces, 15-30 min, 3-5 servings, basil pesto, boneless skinless chicken thighs, chicken broth, chicken dinner, chicken recipe, chicken thigh recipe, chicken thighs, Chop Secrets, contributed, cook 20 min, dinner, garnish (additional option), instant pot, instant pot recipe, instant pot rice, italian seasoning, long grain white rice, medium, olive oil, prep 5 min, pressure cook, rice, rice recipe, sauté, shredded mozzarella cheese, sundried tomatoes divided
Ingreadient
- 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 oz shredded mozzarella cheese
- 1 tbsp Italian seasoning
- Fresh basil cut into ribbons for garnish (Additional option)
Direction
- Add olive oil to the Instant Pot. Using the display panel select the Saute function.
- 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.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
- Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.
- Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
- Using the display panel select the Manual or Pressure Cook function*. Use the +/- keys and program the Instant Pot for 10 Minutes.
- When the time is up, let the pressure naturally release for 5 Minutes, then quick-release the remaining pressure.
- Serve warm garnished with ribbons of fresh basil.
