Equipment:
6-Quart Instant Pot
Medium Bowl
Large Plate
Ingredients:
Dredge Mixture:
1/2 Cup Arrowroot (possibly could use cornstarch or flour but I haven’t tried it)
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Dried Oregano
1/2 tsp Onion Powder
Other Ingredients:
2 Pounds Boneless, Skinless Chicken Breasts (about 4 halves or 8 thin-cut pieces)
1 Medium Onion, julienned
1/2 TBSP Garlic, minced (about 2 cloves)
1 Can Quartered Artichokes, drained
1 Jar Capers, drained
12oz Frozen Spinach, thawed
3 cups Chicken Stock
1 tsp Oregano
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 Pound Fresh Green Beans, stem-end trimmed
Sea Salt & Black Pepper to taste
Method:
1) In medium bowl, mix dry ingredients from Arrowroot through Onion Powder
2) Dredge chicken – press each side of chicken into arrowroot mixture, gently shake off excess powder, set aside each piece on large plate
3) To instant pot, add onions, artichokes, capers, spinach, oregano, sea salt, pepper & chicken stock, mix
4) Carefully add chicken piece by piece, trying not to overlap too much but ensure chicken is submerged in liquid
5) Put on lid & cook on high pressure for 18 minutes if using thin-slices or 22 minutes if using larger chicken pieces & quick release after cooking time, gently stir
6) Add green beans to chicken mixture & sprinkle with additional sea salt & pepper, replace lid, cook on high pressure 1 minute, quick release
7) Serve!
Moxie Nutrition & Fitness 