Pressure-Cooker Saucy Italian Chicken
To make this in the slow cooker, cook on low for 4-6 hours or high for 3-4 hours. Plate and top with cheese. —Marisa Loper, Sammamish, Washington
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 jar (12 ounces) marinated quartered artichoke hearts, undrained
- 2 teaspoons Italian seasoning
- 3/4 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Reviews
Based on the other reviews, I didn't drain the artichokes all the way, just about half of the juice and I think the consistency is perfect. I made it in the pressure cooker - great taste. I added a bit of olive past and a just a couple of red pepper flakes. Nice over rotini.
Second dinner cooked in my new 2.5 quart stovetop pressure skillet is a perfect recipe for this. I lessened the cooking time to 8 minutes, but kept the natural release the same. The chicken came out tender and "saucy". Will add some capers and Castelvetrano olives when reheating, and will top it with the required mozzarella and Parmesan cheeses before serving with pasta. Since there was little evaporation, and I don't care for polenta or risotto, I will serve it "stoup-like" with some pasta or will reduce the sauce before reheating the chicken.
Very easy to make in the Insta Pot and delicious! Served over spagetti noodles.
This was easy and very tasty. I was also very soupy. I kinda agree with the other comment that it may be better in a skillet, so it can reduce down. I may try it with the olives.
Recipe was delicious. I added green olives. I will make it in a skillet next time. I don’t see the point of the instant pot: waiting for it to pressurize and then to depressurize made the cooking time far longer than it would be prepared in a skillet. I’ll save the pressure cooker for meat that would otherwise take a long time to cook tender.