Instant Pot Chicken with Mushrooms, Leeks, and Artichokes

An easy, one-pot, gluten-free (and allergen-free) chicken dinner that's full of flavor with almost no effort! This meal is perfect for weeknights.

Course Dinner

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

Author Diana

1.5 lb bone-in skin-on chicken thighs (about 4)
10 oz cremini mushrooms, sliced (it does not matter how thick the slices are, as long as they are all relatively uniform in thickness)
1 big leek white and very light green parts, only, cleaned well and sliced thinly into half-moons.
2 big cloves of garlic sliced
1 tsp olive oil
1 can low sodium, gluten-free, soy-free chicken broth
3 tablespoons cornstarch
1 can artichoke hearts quartered and drained
1-2 tsp capers optional
Water
salt and pepper

Set your Instant Pot to saute mode (high).
Add the oil, heat for 1 minute, and then add the chicken skin side down. Brown for about 5 minutes.
Add the mushrooms, leeks, garlic, and chicken broth. Seal the pot, and cook on manual mode for 15 minutes at high pressure.
Carefully use manual release to release the pressure.
Remove the chicken to a plate, leaving the liquid and vegetables in the pot.
In a small bowl, mix together the cornstarch with 3 tablespoons of water.
Set the Instant Pot back to saute mode, and pour the cornstarch mixture into the remaining liquid and vegetables. Stir to incorporate it, and cook for 1-2 minutes until the sauce thickens. You can make more of the cornstarch mixture and add that in if you prefer a thicker sauce.
Add the artichoke hearts.
Optional: add capers into the sauce.
Season the sauce with salt and pepper to taste.
Serve the chicken with the veggies and sauce on its own, or over the starch of your choice. I liked this with mashed potatoes, but rice, pasta, and quinoa would all be great options.

Before making this dish, please read your Instant Pot manual carefully! Do not use your Instant Pot unless you know what you're doing.