How to make: Instant Pot Spinach Artichoke Chicken

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Set the instant pot on sauté mode and drizzle the bottom with olive oil. Allow it to come up to temperature. Season the diced chicken with a little salt and pepper. Then cook the chicken for about 2-3 minutes, until browned. Stir occasionally so all sides get brown.

Add the artichokes, garlic powder and onion powder and mix well. Cook on sauté mode for another 2-3 minutes.

Press cancel on the instant pot and set to 'keep warm'. Stir in the heavy cream, cream cheese, parmesan and mozzarella cheeses and spinach.

Replace the cover and hold on 'keep warm' for 10 minutes. The 'keep warm' setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn't handle dairy well unless on a low setting.

Stir every 5 minutes until mixture is smooth and creamy. Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens