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Pressure-Cooker Saucy Italian Chicken

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Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 10 min. + releasing

Makes

4 servings

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
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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

Directions

  1. Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

Test Kitchen tip
  • Serve this chicken with risotto or polenta to soak up all of its saucy goodness.

    • Nutrition Facts

    1 chicken breast half with 1 cup tomato mixture: 414 calories, 22g fat (8g saturated fat), 120mg cholesterol, 1303mg sodium, 12g carbohydrate (4g sugars, 7g fiber), 43g protein.

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