Okey Dokey Chicken–Instant Pot chicken and artichokes in an addictive, creamy parmesan sauce.
Okey Dokey Chicken
Okey Dokey ARTICHOKEY! This chicken is the bomb. The sauce is everything! It is creamy and flavorful and has bits of artichoke hearts in it to add a bit of sweetness and earthiness. This mouthwatering recipe combines tender chicken breasts with creamy artichoke hearts, parmesan cheese, and a tanginess from greek yogurt and mayonnaise. It’s both comforting and gourmet. If you’re a fan of artichokes you need to try this chicken! You’ll love it.
Ingredients/Substitution Ideas
- Olive oil
- Chicken breasts–or chicken thighs
- Garlic powder
- Black pepper
- Kosher salt
- Chicken broth–or water and Better than Bouillon
- Can of artichoke hearts–canned in water
- Parmesan cheese
- Mayonnaise
- Plain greek yogurt
- Cornstarch
Steps
Turn Instant Pot to saute setting. While pot is heating up season the chicken all over with the garlic powder, pepper and salt. When pot says HOT add in the oil and swirl it around. Add the chicken in and let it brown on one side for 2 minutes.
Use tongs to turn over and brown on other side for 2 minutes. Move chicken to a plate.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Place a trivet in the pot. Place chicken on top of the trivet.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Move chicken to a cutting board. Remove the trivet out of the pot. In a medium bowl stir together the artichokes, parmesan, mayo and greek yogurt. Stir the mixture into the juices in the Instant Pot.
In a small bowl stir together cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot until sauce thickens. Turn off Instant Pot.
Slice chicken across the grain. Serve chicken topped with sauce. Enjoy!
Notes/Tips
- Serve chicken and sauce over mashed potatoes, rice, cauliflower rice or egg noodles.
- If you need an extra serving or two add in one extra chicken breast (season it accordingly).
- If you don’t like mayo don’t worry there isn’t a strong mayonnaise taste in this dish at all! My husband isn’t a mayo fan and he didn’t even know that it was in the dish. If you must replace the mayo with something else you can just use extra yogurt in its place.
- You can also use chicken tenders for this recipe. Don’t use the trivet. Pressure cook the tenderloins for 3 minutes with a 5-10 minute natural pressure release.
- This recipe is gluten-free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with greek yogurt are Instant Pot Zucchini Linguine and Instant Pot Ukrainian Casserole.
More Instant Pot Creamy Chicken Recipes…
Instant Pot Fancy Pants Chicken
Chicken tenderloins in a creamy sauce with ham, spinach and mushrooms. Lots of flavor for a small amount of work!
Boursin Chicken
Tender chicken with a deliciously creamy and cheesy herb sauce!
Henny Penny Chicken
Penne pasta and chicken in a creamy white sauce…better than alfredo!
I’m Happy Now Chicken
Tender cubes of seasoned chicken tossed in greek yogurt for a creamy, flavorful and healthy dinner.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Okey Dokey Chicken
- Prep Time: 25 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
Instant Pot chicken and artichokes in an addictive, creamy parmesan sauce.
Ingredients
- 1 Tbsp olive oil
- 2 fresh boneless skinless chicken breasts (1 1/2 pounds)
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/2 cup chicken broth
- 1 (15 oz) can artichoke hearts, drained and chopped
- 1/3 cup shredded parmesan cheese
- 1/4 cup mayonnaise
- 1/2 cup plain greek yogurt
- 1 Tbsp cornstarch + 1 Tbsp water
Instructions
- Turn Instant Pot to saute setting. While pot is heating up season the chicken all over with the garlic powder, pepper and salt. When pot says HOT add in the oil and swirl it around. Add the chicken in and let it brown on one side for 2 minutes. Use tongs to turn over and brown on other side for 2 minutes. Move chicken to a plate.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Place a trivet in the pot. Place chicken on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board. Remove the trivet out of the pot. In a medium bowl stir together the artichokes, parmesan, mayo and greek yogurt. Stir the mixture into the juices in the Instant Pot.
- In a small bowl stir together cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot until sauce thickens. Turn off Instant Pot.
- Slice chicken across the grain. Serve chicken topped with sauce. Enjoy!
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
It turned out great even though I forgot to put the trivet in. I only cooked it for 10 minutes and it was enough time.
Good to know!! Thanks Sharon!
Easy as anything! Good flavor. I subbed sour cream for yogurt. It was delish!
I love that idea! Thanks for the 5 stars 🙂
I made this recipe exactly as written and served it over cauliflower rice. It was so delicious I couldn’t stop eating it. 😋 Another winner!
Sounds awesome! Thanks for the 5 stars!
Another winner, Karen! I loved this! I followed the recipe exactly except I subbed Better Than Bouillon Garlic for the Chicken base, only because I had a new jar of the chicken and couldn’t get it open! The chicken was tender and well-seasoned and the sauce was wonderful. I served it over rice.
That’s funny about the bouillon (I also struggle to open jars). But glad the garlic was good! I love anything garlic!
Can you please publish more slow cooker recipes? Thank you!
You can find all of my slow cooker recipes here: https://www.365daysofcrockpot.com/recipes/?fwp_method=slow-cooker
Sometimes the recipe is entitled “Instant Pot _____” but there will be slow cooker instructions in the recipe card. Hope this helps!
Can you make this in a slow cooker?
im wondering this as well
I haven’t tried it in the slow cooker but you could probably do that. You’ll want to saute the onions before adding them to the slow cooker. Don’t add in the mayo and parmesan and yogurt until the chicken is cooked through. Usually chicken takes about 4-6 hours on low. Good luck!
Does this create enough sauce to serve over pasta or rice?
yes it makes a good amount of sauce!
I don’t like Parmesan cheese. Can you substitute mozzerslla or shredded Swiss cheese? I love artichokes and would really like to try this recipe!
sure! that would be great. less salty cheeses though so you may need to add some salt.
These look really delicious. I love a lot of your recipes. when I see it’s yours I always check it out. I can’t say that about a lot of websites.
wow thanks so much Dallas!