🍽️

Artichoke Chicken Stew

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🧈 To make this recipe Keto friendly, serve the stew over cauliflower rice instead of quinoa.

Ingredients:

  • 1 pound boneless, skinless chicken breasts (about 2 small breasts)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen or canned artichoke hearts, thawed or drained if needed
  • 4 cloves garlic
  • 1 medium shallot
  • 1 medium lemon
  • 1 cup chicken broth
  • 1.5 ounces fresh baby spinach (about 1.5 packed cups)
  • 1/2 cup Quinoa

Optional garnish

  • 2 tbsp of fresh parsley
  • 4 tsp of parmesan (if not dairy free)

Directions:

  1. 🔪 Veg Prep
    1. Thaw frozen artichokes (overnight in the refrigerator) or drain if you purchased canned.
    2. Mince garlic.
    3. Halve and thinly slice shallot.
    4. Finely chop parsley.
  2. Instant Pot Time
    1. Add the artichokes, shallot, garlic, juice from half a lemon, and broth to the Instant Pot.
    2. Season the chicken breasts all over with the salt and pepper.
    3. Nestle the chicken in a single layer in the broth and veggies.
    4. Secure the lid on the Instant Pot, with the valve in the sealing position.
    5. Select the pressure cook or manual button, high pressure, and set the timer for 3 minutes.
    6. When the time is up, let the pressure come down naturally for 10 minutes. This is a good time to cook your quinoa if you haven't already.
    7. Release the pressure valve after the 10 minutes to release the remaining pressure. Keep the stew on warm.
    8. Remove the chicken breasts and cut into bite size pieces. Or shred with 2 forks or in your stand mixer using the paddle (example).
    9. Mix the chicken back into the artichoke stew.
    10. Mix the spinach into the stew until wilted and evenly mixed in.
    11. Taste and season to taste with salt and pepper.
  3. 🔪 Cook Quinoa
    1. Cook quinoa according to package directions.
    2. If making ahead, cool and refrigerate, up to 3 days ahead.
    3. Warm up by fluffing up in a microwave safe bowl. Microwave for 1-2 minutes, until warm.
  4. Serve
    1. Serve stew over quinoa and optionally garnish with a lemon wedge, parsley, and sprinkle of parmesan.