Instant Pot Chicken with Artichokes, Golden Lemon, and Creamy Herbed Farro

Instructions

1. 1

   1. Turn the Instant Pot to Sauté and heat the olive oil. Once hot, add the chicken pieces and brown them for 3 to 4 minutes, stirring once or twice, until they lose their raw color. They do not need to be fully cooked through. Transfer the chicken to a plate.

2. 2

   2. Add the onion to the pot and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds, stirring, until fragrant.

3. 3

   3. Add the farro, chicken broth, artichoke hearts, lemon zest, lemon juice, oregano, black pepper, and salt. Stir well, scraping the bottom to release any browned bits.

4. 4

   4. Return the chicken and any accumulated juices to the pot. Press Cancel, lock the lid, and cook on High Pressure for 12 minutes. Let the pressure release naturally for 8 minutes, then carefully quick-release any remaining pressure.

5. 5

   5. Open the lid and add the baby spinach, grated Parmesan, fresh parsley, and butter. Stir for 1 to 2 minutes until the spinach wilts and the farro becomes creamy. Taste and adjust salt or lemon juice if needed.

6. 6

   6. Serve hot, topped with a little extra Parmesan and parsley if desired. If holding before serving, use the Keep Warm function and keep the food above 140°F / 60°C.