Ingredients

The following ingredients have 4 Servings
  • 1 T canola oil
  • 4 boneless skinless chicken thighs
  • ½ tsp garlic powder (onion, powder & kosher salt)
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper (fresh ground)
  • ¼ C white wine
  • 1 C orzo
  • 2 C stock or bone broth (chicken, turkey or vegetable)
  • ½ tsp dry Italian seasoning
  • 6.5 oz jar (marinated artichoke hearts, drained)
  • 8 oz spinach
  • ½ C shredded parmesan cheese
  • 1 T butter (optional)

Instruction

  • Heat IP with saute function. Once hot, add oil.
  • Season chicken with seasonings.
  • Add to pot. Brown, turn over and brown other side for a few minutes. Remove with tongs to plate.
  • Pour in wine and stir up to deglaze the pot.
  • Turn off IP.
  • Stir in orzo Italian seasoning and broth. Top with chicken.
  • Set using manual high for 6 minutes and then allow a natural release for 5 min and then quick release the rest of the pressure.
  • Open cover and once again remove chicken – set aside.
  • Turn back on saute. Add artichokes and spinach, a handful at a time and stir until wilted. Repeat until all spinach has wilted into mixture.
  • Add 1 T butter (optional) and stir in the parmesan cheese.
  • Serve orzo topped with chicken.