Instant Pot Greek Chicken Pasta

Instant Pot Greek Chicken Pasta

I’ve made this every other week for the last couple months and we both just love it. It’s great hot or cold and makes for a perfectly complete lunch for work.

In the video, I had about 1¾ lbs of chicken thigh meat, but you can use breast if you prefer white meat – cooking time will stay the same. It’s just a better overall value for me to buy the bone-in, skin-on thighs, breaking them down myself and saving the skin and bones for making broth another day. The package I had that day was a total 2¼ lbs before I removed the skin and bones.

None of this video is sponsored, so pay no attention to the brands shown. Choose your own favorite marinated artichokes, sun-dried tomatoes, and pasta. I always keep a lookout for when these are on BOGO and stock up.

***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***

Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
2 TB EVOO
½ red onion, chopped
1½ – 2 lbs chicken thighs, cut into 1” pieces (white meat is fine, too!)
4 garlic cloves, minced

12 oz jar marinated and quartered artichoke hearts, juice and artichokes separated

½ cup julienned sun-dried tomatoes in olive oil
½ cup kalamata olives, seeded and halved
½ TB dried oregano
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
zest of one large lemon (about 1 tsp)
3 cups chicken broth (1 TB Better than Bouillon and 3 cups water in the video)

1 lb uncooked pasta (rigatoni in the video)

artichokes from the 12 oz jar
1-1½ cups feta cheese crumbles (6 oz container in the video)
juice from 1 large lemon (about 3 TB)
1 cup chopped fresh parsley, plus extra for toppings
salt, pepper, and lemon juice to taste

Optional Toppings:
1 large hothouse cucumber, chopped
1 pint grape and/or cherry tomatoes, halved
fresh chopped parsley

Instructions:
1. Heat the Instant Pot on saute mode. When the display reads “HOT,” add the olive oil to heat for another minute. Then add the chopped onions – cook and stir occasionally for a few minutes until the onions are just softened.
2. Add the chicken – stir and cook until the pieces are no longer pink on the outsides.
3. Add the garlic – stir and cook for another minute.
4. Add the juice from the artichoke jar to deglaze the bottom of the pot. Make sure to scrape up all of the stuck-on browned bits before moving on.
5. Add the next 8 ingredients (sun-dried tomatoes through chicken broth) and stir to evenly distribute the ingredients.
6. Lock the lid and cook on manual/high for 5 minutes followed by a quick pressure release before reopening the lid.
7. Stir to separate the pasta. Stir in the artichoke hearts, feta crumbles, parsley, and lemon juice. Cover the pot loosely for 10-15 minutes to let the sauce fully absorb into the pasta.
8. Serve with optional toppings and ENJOY!!!