Pressure Cooker Lemon Artichoke Chicken

I do not have an Instant Pot.

Instead I have an electric Cuisinart pressure cooker, which I've had since BEFORE the Instant Pot became the rage. It's similar... it just doesn't have settings like "poultry" or "slow cooker." It sautes, warms, and can cook with high or low pressure. I love it. Probably just as much as you love your Instant Pot.

This was originally an Instant Pot recipe found on the world wide web. (link here)

I had to make a few modifications, since I didn't have the EXACT ingredients, which changed the recipe enough for me to call it mine {wink}. We LOVED it, that is why I'm quickly capturing my recipe... before I forget what I did haha.

Sorry to disappoint, but I will be sharing only my quickly snapped phone pics. I'm sure they are not the most impressive, but I'm not making money at this, so I figure you'll just have to trust me that, despite my lack of presentation, this is YUMMY!

So So Good Pressure Cooker Lemon Artichoke Chicken

3 lbs. chicken breast (I had two large Costco fresh chicken breasts, but you could easily use 3)
1 cup chicken broth (I used 1 Tbs. of Better-than-Bouillon Roasted Chicken paste + 1 cup water)
1 (33.5 oz) jar whole artichoke hearts in water (not marinated - I get mine at Sam's Club)
1 lemon, sliced

Antipasto marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. Dijon mustard
1 tsp. honey
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 large clove fresh garlic, minced (or pressed)
Salt and pepper

1 lb. angel hair pasta (cooked according to package directions)

Put the trivet in the bottom of your pressure cooker, then add the chicken broth (or bouillon and water). Place chicken breasts on top of the trivet.

Drain the artichokes and cut into halves or quarters, then place on top of the chicken.

Add lemon slices. In a small bowl, whisk the antipasto marinade ingredients together, then pour over the top of the chicken, artichokes, and lemon. Put the lid on, set timer for high pressure for 15 minutes, then allow a natural release for 5 minutes before releasing the pressure. Once the pressure is released, remove the chicken from the pot and shred. You can also remove the lemon slices if you'd like :-)

Cook your pasta while you are waiting for the natural release - angel hair only takes 4 to 5 minutes.

Drain the pasta and place in a bowl. Toss with some of the juices from the pressure cooker. To plate, top pasta with shredded chicken, then spoon artichokes and a little juice/sauce over the top.

My two large chicken breasts easily made 4 servings, so 3 breasts would serve 6. I had left over angel hair pasta, so I think it's safe to say 1 lb. would serve 6 nicely.

This. Is. Delicious.

Trust me.

Teriyaki Delight

I have always saved recipes from magazines.  Due to my-favorite-pinboard-and-yours, Pinterest, I have less need for such things these days. Good thing, since magazines cost extra dinero, and usually only have a couple items of interest in them.

That being said, I have definitely subscribed to my share, resulting in binders full of recipes that are either tried-and-true, or yet-to-be-tested. The tried-and-failed recipes go directly in the garbage along with the tried-and-it-was-okay-but-I-can-live-without-it ones.

I mark the tried-and-true with either a smiley face sticker (we like it), or a heart sticker (we love it). This is one of my "love it" recipes.

(This is not necessarily the BEST representation, but it's all I have.)

Teriyaki Delight 
(Recipe from Family Fun, 2006)
Serves 6 to 8

Marinade:
1/4 cup ketchup
1/4 cup hoisin sauce
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 tsp. minced fresh garlic
2 tsp. minced fresh ginger
2 tsp. dark sesame oil

8 boneless, skinless chicken thighs (you HAVE to use thighs for good teriyaki)

Place chicken thighs in a gallon-size ziplock bag. Whisk together marinade ingredients and pour into bag with chicken. Press air out of the bag and seal it. Turn the bag to coat the chicken, then place in a bowl or on a plate and refrigerate for at least 4 hours (preferable overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

Prepare charcoal fire or set a gas grill to medium/high, close the lid, and heat until hot, about 10 minutes. Remove chicken from the bag and discard marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.

Transfer the thighs to a cutting board and let rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on toasted sesame seeds, if desired. Serve over rice.