Stuffed Chicken Breasts with Artichoke & Cherry Tomato Sauce – Instant Pot

Transform chicken breast into an amazing dinner with this Stuffed Chicken Breasts with Artichoke & Cherry Tomato Sauce recipe.

fork and knife iconServes: 2
timer iconPrep Time: 15 min.Cook Time: 12 min.
chef hat iconSource: Ocean Mist Farms

Dietary Preferences

Gluten-FreeLow-Sugar

Ingredients

For the chicken:

2 thick chicken breasts

1 tsp kosher salt

10 turns fresh cracked pepper

 

For the stuffing:

5 oz frozen chopped spinach, thawed and squeezed dry

¼ cup finely grated romano cheese

¼ cup grated mozzarella cheese

1 tsp garlic powder

½ tsp kosher salt

 

2 Ocean Mist Farms artichoke hearts, cleaned* and quartered

1 cup cherry tomatoes

1 T extra virgin olive oil

½ cup vegetable broth

½ tsp kosher salt

1 T heavy cream

2 T finely grated Romano cheese

¼ of a lemon

Directions

  1. In a small bowl, combine ingredients for stuffing until well incorporated. 
  2. Using a chef’s knife, carefully butterfly the chicken breast just enough so that a large pocket forms. Do not cut the chicken breast in half.
  3. Stuff each chicken breast with half of the spinach mixture and then press the top part of the chicken down firmly.
  4. Season the chicken breasts with 1 tsp salt and 10 turns of fresh cracked pepper.
  5. Set the Instant Pot™ to the “saute” setting – high – no delay – keep warm OFF. Hit the START button.  Once the preheating step is complete and the screen reads HOT, add 1 T olive oil and then both chicken breasts.
  6. Allow chicken breasts to sear for 2 minutes, carefully flip, and then sear the other side for 2 more minutes. DO NOT use lid at this time.
  7. Add broth, tomatoes, and artichokes.
  8. Secure the lid on the Instant Pot™, set to “pressure cook” setting – high – 3 minutes – keep warm OFF. Hit the START button.
  9. Once timer goes off, hit CANCEL, quick release the pressure, and remove the lid. Switch to “saute” setting – high – 7 minutes – no delay – keep warm OFF. Hit the START button.
  10. Once timer goes off, hit CANCEL.  Add cream, Romano cheese, ½ tsp salt, and stir.
  11. Spoon sauce over each chicken breast and then finish with a squeeze of lemon juice.