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Okey Dokey Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 4 servings 1x


Instant Pot chicken and artichokes in an addictive, creamy parmesan sauce. 


  • 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


  1. 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. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Slice chicken across the grain. Serve chicken topped with sauce. Enjoy!
  • Category: Chicken
  • Method: Instant Pot