Things are kind of strange and different right now. Both Easter and Passover were this previous week, yet families did not gather to celebrate as they typically have in the past. Everyone is tired of sheltering-in-place and anxious for the orders to be lifted, but things will not go back to the normal of pre-COVID-19 days.
The weather is also throwing us for some loops. It is past mid-April and trees and flowers are leafing out and blooming. We have had temperatures in the 70s already, but this week we’re back in the 20s & 30s. We had enough snow 3 days ago to cover the ground and roads and cause a major, multi-car accident on the expressway here in Chicagoland. We went to sleep last night with a Winter Weather advisory in effect and awoke to snow, which is still falling as I publish, with accumulations predicted to be around 4 inches in our area before it is all done later today. Strange & different times, for sure!
The bizarre things going on in the world right now are beyond our control. Here, inside our home, we are in control and we are spending more time cooking, making new dishes 5 or 6 times a week, instead of the previous 2 or 3 times a week. Eric & I fell in love with this dish at first bite, it was that good! It is a complete meal, made in the Instant Pot. Good and fast is always welcome and this meal is now in our weekly meal rotation. We actually had all the ingredients on hand before I discovered the recipe, but admittedly, our kitchen may be a bit differently stocked than most. I used jasmine rice (that was the one with the closest expiration date) but any long grain rice (white, jasmine, or basmati) will work.
Instant Pot Tuscan Chicken
Instant Pot Tuscan Chicken (adapted from thebewitchinkitchen.com) Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes, Servings: 2 – 4
Ingredients:
- 1 cup rice
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breasts
- 1/3 cup basil pesto
- 1/2 cup chopped artichoke hearts, drained
- 1/2 cup sun-dried tomatoes in oil
- 1 cup mozzarella cheese
- 1 tablespoon Italian seasoning
Instructions:
In the Instant Pot, add the rice and chicken broth. Stir them together.
Add the rice and broth to the pot, stirring them together.
Put the chicken breasts on top of the rice mixture.
Add the chicken.
Spread the pesto evenly over the breasts.
Place the pesto on the chicken breast.
Layer the artichoke hearts next, then 1/4 cup of the sun-dried tomatoes, the cheese, then the remainder of the sun-dried tomatoes.
Add the artichoke hearts & half the tomatoes.
Add the cheese, then the rest of the tomatoes.
Top it all off with the Italian seasoning.
Top it off with the Italian seasoning.
Put the lid on the Instant Pot, then seal it and pressure cook the meal for 15 minutes.
Set the Instant Pot for 15 minutes.
Serve after the cooking is complete and the pressure has released.
A delicious & complete meal!
Our Instant Pot is getting a workout this Spring! ~Linda
Instant Pot Tuscan Chicken (adapted from thebewitchinkitchen.com) Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes, Servings: 2 – 4
Ingredients:
- 1 cup rice
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breasts
- 1/3 cup basil pesto
- 1/2 cup chopped artichoke hearts, drained
- 1/2 cup sun-dried tomatoes in oil
- 1 cup mozzarella cheese
- 1 tablespoon Italian seasoning
Instructions:
In the Instant Pot, add the rice and chicken broth. Stir them together. Put the chicken breasts on top of the rice mixture.
Spread the pesto evenly over the breasts. Layer the artichoke hearts next, then 1/4 cup of the sun-dried tomatoes, the cheese, then the remainder of the sun-dried tomatoes. Top it all off with the Italian seasoning.
Put the lid on the Instant Pot, then seal it and pressure cook the meal for 15 minutes. Serve after it completes cooking and the pressure has released.