Instant Pot Creamy Artichoke Chicken Stew

prep:10 minutes
cook:15 minutes
Show nutritional information
  • Serves: 4
  • Calories: 405
  • Total Fat: 18g
  • Total Carbohydrate: 26g
  • Protein: 38g
Creamy garlicky broth with chunks of chicken, artichokes, mushrooms, & spinach. An Instant Pot, Whole 30 stew with an AIP variation as well!

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Press the SAUTÉ function on the Instant Pot.
  2. Add in the onion and ghee - or lard.
  3. Use a splatter screen and saute the onions until the begin to brown and are softened, about 6 minutes.
  4. Press the OFF / CANCEL button.
  5. Add in all remaining ingredients in except spinach. Stir.
  6. Twist the cover onto the Instant Pot, ensuring vent is closed.
  7. Press the MANUAL button, adjust PRESSURE to LOW, and adjust time to 5 minutes.
  8. Allow cycle to run, and when the unit beeps, hit the OFF / CANCEL button.
  9. Carefully depressurize by venting.
  10. Remove the lid, and stir in spinach.
  11. Taste, and adjust seasonings if necessary.


To make on the stove top, saute onions in fat in a large dutch oven, and when soft, add all remaining ingredients and cover. Bring to the boil, then remove lid and reduce heat to medium. Simmer gently for 10 to 15 minutes or until slightly reduced, thickened and everything is tender. Goes deliciously with my Flaky Flat Cassava Bread!

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