Pressure Cooker Chicken Thighs with Artichokes

pressure cooker chicken thighs with artichokes
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    346
  • Fat

    14 g
  • Cholesterol

    151 mg
  • Sodium

    955 mg
  • Carbohydrate

    11 g
  • Fiber

    4 g
  • Sugars

    2 g
  • Protein

    42 g

Pressure cooker chicken thighs with artichokes. Chicken thighs with fresh vegetables cooked in a pressure cooker Easy and delicious.

More Pressure Cooker Recipes

Pressure Cooker Chicken Thighs with Artichokes

Ingredients

  • 2 tablespoons olive oil
  • 8 chicken thighs
  • 2 medium shallots, minced
  • 1 teaspoon dried mixed herbs
  • 14 ½ oz (435 ml) can diced tomatoes in juice, undrained
  • 1/3 cup (80 ml) chicken broth
  • 10 oz (300 g) frozen artichoke hearts, thawed and patted dry
  • freshly squeezed juice of 1 lemon
  • 18 pitted Kalamata black olives
  • 1 cup crumbled feta cheese, for srving
  • salt and freshly ground black pepper

Method

Step 1

Heat olive oil in pressure cooker over medium-high heat.

Step 2

Season chicken thighs with salt and black pepper. Working in batches, lightly brown chicken on both sides, for about 2 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.

Step 3

Add the shallots to the pan and cook, stirring, until softened. Return chicken to pressure cooker/ Sprinkle with dried herbs. Add tomatoes with their juices, the chicken broth, artichokes, and lemon juice. Top with black olives.

Step 4

Set the burner heat to high. When pressure cooker reaches high pressure, reduce heat to low. Set a timer to cook for 6 minutes.

Step 5

Remove the pot from the heat. Open pressure cooker.

Step 6

Sprinkle with crumbled feta cheese and serve.

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